Instant Pot Barley and Lentil Soup

Instructions

1. Start by chopping the onion, mincing the garlic, and dicing the carrots and celery. Set them aside in separate bowls to make cooking easier.
2. Set the Instant Pot to ‘Sauté’ mode. Add 1 tablespoon of olive oil and wait for it to heat up. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced garlic, diced carrots, and celery. Sauté for another 3-4 minutes, stirring occasionally.
3. Turn off the ‘Sauté’ mode. Add 1 cup of pearl barley and 1 cup of rinsed lentils to the pot. Pour in 6 cups of vegetable broth, then add the can of diced tomatoes with juice. Add 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1 bay leaf.
4. Secure the Instant Pot lid and set the pressure valve to sealing. Select ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 20 minutes. Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes, then carefully perform a quick release for any remaining pressure.
5. Unlock the lid and stir the soup. If using, add 2 cups of chopped kale and mix it in. The heat from the soup will wilt the kale. Remove the bay leaf and taste the soup; adjust seasonings with more salt or pepper if needed.
6. Ladle the soup into bowls and enjoy warm. This hearty soup pairs well with crusty bread.