Ingredients
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2 quarts vegetable broth
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1 cup uncooked barley
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1 (14.5 ounce) can canned diced tomatoes
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2 carrots, chopped
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2 stalks celery, chopped
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1 zucchini, chopped
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1 onion, chopped
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1 cup frozen corn kernels
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2 bay leaves
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1 teaspoon salt
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1 teaspoon white sugar
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½ teaspoon ground black pepper
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½ teaspoon garlic powder
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 (per serving)
| 209 | Calories |
| 2g | Fat |
| 43g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 209 | |
| % 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 | 15% |
| Vitamin C 15mg | 16% |
| 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.
