Instant Pot Vegan Vegetable and Barley Soup

Ingredients

• 2 quartss vegetable broth
• 1 cup uncooked barley
• 1 can canned diced tomatoes , 14.5 ounce
• 2 carrots , chopped
• 2 stalks celery , chopped
• 1 zucchini , chopped
• 1 onion , chopped
• 1 cup frozen corn kernels
• 2 bays leaves
• 1 teaspoon salt
• 1 teaspoon white sugar
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder

Instructions

1. 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). 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. 2

   Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.