Ingredients 1 cup pearl barley 1 tablespoon oil 1 sprig curry leaves 2-3 cloves garlic chopped 1 small onion finely chopped 1 stalk celery finely chopped 1 medium tomato chopped 1½ cups vegetables ¾-1 teaspoon salt
3 cups vegetable stock 3 cups water ½ lemon 2 tablespoon cilantro Spices: 1 bay leaf ½ teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon ground pepper
Set the Instant Pot to saute mode and heat olive oil. Add bay leaf, garlic, and curry leaves. Saute for one minute. Next, add onion and celery. Saute for 3 minutes, until they soften.
Add the barley, tomatoes, and vegetables. Also, add salt, pepper, ground cumin, turmeric, and garam masala. Mix well and saute for 2 minutes.
Add the stock and water. Secure the IP lid and set it to soup mode for 18 minutes.
Do a natural release of pressure for 5 minutes, then do a quick release. Top with cilantro and lemon/lime juice.
Hearty and healthy barley soup ready to be served.