• 1:2.5 hulled barley to water 25 min HP, 15 min NR

• 
  

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup.

Ingredients

• 1 bag 15/16 Bean Soup Mix (discard packet if included)

• 1 cup Hulled Barley

• 10.5 cups Water

• 2 Tbs Better Than Bouillon

• 3 cloves Garlic, minced

• 1 med Sweet Onion, chopped

• 1 Bell Pepper, chopped

• 1 Jalapeno, minced (optional)

• 1 can Green Chiles, chopped (7oz)

• 2 stalks Celery, chopped

• 2 Carrots, sliced

• ¾ tsp Cumin

• ¾ tsp Thyme

• 1 Bay Leaf

• 1 can Fire Roasted Diced Tomatoes (15oz)

• 2 handfuls Fresh Spinach (optional)

• 2 Tbs Lime Juice (about 1 lime)

Instructions

1. Rinse the beans & barley well, and add them to your Instant Pot

2. Add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf.  Attach the lid and set to SEALING. 

3. Set your Instant Pot to MANUAL mode, HP, and 45 minutes. 

4. When finished cooking, allow to vent naturally.  OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.  

5. Remove lid and stir in tomatoes, spinach, and lime juice.  Mix well and check for seasoning.