Creamy Pressure Cooker Mushroom and Barley Soup

1.Set your pressure cooker (Instant Pot or stovetop model) to the Sauté function.

2.Add the olive oil. Once hot, add the chopped onion and sauté for 4-5 minutes until softened.

3.Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 7-10 minutes.

4.Stir in the dried thyme and rosemary, cooking for 30 seconds until fragrant.

5.Add the rinsed pearl barley, vegetable broth, water, salt, and pepper to the pot. Stir well to combine and ensure no barley sticks to the bottom.

6.Secure the lid on the pressure cooker and set the vent to Sealing. Cook on High Pressure (Manual setting) for 20 minutes.

7.Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.

8.Open the lid. The barley should be tender and the broth rich. Stir the soup thoroughly.

9.If using cream or dairy alternative, reduce the heat to Low (or switch to Keep Warm setting). Stir in the heavy cream or non-dairy milk until fully incorporated and the soup is heated through (do not boil after adding cream). Taste and adjust seasoning (salt/pepper) if necessary.

10.Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve hot.