Instant Pot Vegetable and Barley Soup
Equipment
- Instant Pot
Ingredients
- 8 cups vegetable broth
- 1 cup barley uncooked
- 15.5 oz canned diced tomatoes NO Preservatives
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 medium zucchini chopped
- 1 medium onion chopped
- 1 cup frozen corn
- 1 tsp salt
- 1 tbsp agave
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 bay leaves
Instructions
- Combine all ingredients into the Instant Pot. Close and lock the lid. Select PRESSURE COOKING and then select high. Set the timer for 40 minutes.
- When the timer goes off, release the pressure off the Instant Pot using the Natural Release option. Unlock and open the lid.
- Remove bay leaves before serving.
Nutrition with Essential Amino Acids
Nutrition Facts
Instant Pot Vegetable and Barley Soup
Amount Per Serving (1 cup)
Calories 215.56
Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Saturated Fat 0.3g2%
Sodium 470.15mg20%
Potassium 818.2mg23%
Carbohydrates 53.16g18%
Fiber 9.79g41%
Sugar 12.25g14%
Protein 7.37g15%
Vitamin A 4356.34IU87%
Vitamin B1 0.29mg19%
Vitamin B2 0.14mg8%
Vitamin B3 2.77mg14%
Vitamin B5 0.62mg6%
Vitamin B6 0.52mg26%
Vitamin C 27.09mg33%
Vitamin E 1.15mg8%
Vitamin K 35.8µg34%
Calcium 89.76mg9%
Copper 0.26mg13%
Folate 61.88µg15%
Iron 2.79mg16%
Manganese 1.05mg53%
Magnesium 82.81mg21%
Phosphorus 180.71mg18%
Selenium 12.96µg19%
Zinc 1.49mg10%
Ess-Arginine 293mg
Ess-Histidine 141mg
Ess-Isoleucine 227mg
Ess-Leucine 426mg
Ess-Lysine 254mg
Ess-Methionine 106mg
Ess-Phenylalanine 309mg
Ess-Threonine 237mg
Ess-Tryptophan 85mg
Ess-Valine 294mg
* Percent Daily Values are based on a 2000 calorie diet.
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