Instant Pot Freekeh Vegetable Soup
Description
Use your Instant Pot to make this creamy vegetable soup with freekeh, an ancient grain, plus carrots, mushrooms, and celery.
Ingredients
•
7 tablespoons salted butter, divided
•
1 cup freekeh
•
5 medium carrots, chopped
•
5 stalks celery, chopped
•
1/2 medium onion, chopped
•
1 (8 ounce) package fresh mushrooms, sliced
•
3 cloves garlic, minced
•
4 cups chicken broth
•
1 teaspoon salt
•
1 teaspoon poultry seasoning
•
1/2 teaspoon dried thyme
•
1/2 cup all-purpose flour
•
1 1/2 cups 1% milk
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.
4
Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.