Instant Pot® Vegan Vegetable And Barley Soup

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 1 (14.5 ounce) can canned diced tomatoes
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 1 cup frozen corn kernels
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

1. Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

vegetable broth, barley, tomatoes, carrots, stalks celery, zucchini, onion, corn, bay leaves, salt, white sugar, ground black pepper, garlic

Taken from www.allrecipes.com/recipe/263038/instant-pot-vegan-vegetable-and-barley-soup/ (may not work)