Instant Pot Black bean and barley soup

  • 1/2 lb dry black beans (soaked at least 8 hours)
  • 1 c barley
  • 2 c chopped celery
  • 2 yellow onions (diced)
  • 6 cloves garlic (roughly diced)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 14 oz diced tomatoes
  • 6 c vegetable broth
  • 3 bay leaves

This is pretty easy. Throw it all in the pot. The pot has a soup or stew function, but I find that beans do better on the pressure cook setting, so I set it to pressure cook and let it go the default 30 minutes. I let the steam release naturally for about 15 minutes and then did the quick release.

For all you meat eaters, I feel like a beef and barley soup would be similarly easy…so that may be posted soon!