Recipe Details
Ingredients
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2quartsvegetable broth
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1cupuncooked barley
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1(14.5 ounce) cancanned diced tomatoes
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2carrots, chopped
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2stalkscelery, chopped
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1zucchini, chopped
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1onion, chopped
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1cupfrozen corn kernels
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2bay leaves
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1teaspoonsalt
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1teaspoonwhite sugar
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½teaspoonground black pepper
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½teaspoongarlic powder
Cooking Directions
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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.
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Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories209 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 1117mg |
49% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 9g |
33% |
| Total Sugars 10g |
|
| Protein 7g |
|
| Vitamin C 15mg |
74% |
| Calcium 78mg |
6% |
| Iron 3mg |
14% |
| Potassium 470mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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