Now, while this Instant Pot Mushroom Barley Soup Recipe may not exactly be holiday ... Place the cover onto the instant pot and seal the quick release valve. Set the instant pot to manual, high ...

Stir in the flour, then add the vegetable broth and barley; mix well. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and ...

Lightly sauté celery, onion and mushrooms with olive oil, butter and garlic, then add to barley in large soup pot with 12 cups water, cook over medium heat until barley is soft, remove from heat ...

When the cooking cycle is finished, quick release the pressure valve and open the lid, spoon out the soup and serve it up!