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Instant Pot Freekeh Vegetable Soup
Instant Pot Freekeh Vegetable Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
"Instant Pot veggie soup with ancient grain freekeh, carrots, mushrooms, and celery for a creamy twist - perfect comfort food!"
Ingredients:
  • 7 tablespoons salted butter, divided
  • 1 cup freekeh
  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • 0.5 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
  • 0.5 teaspoon dried thyme
  • 0.5 cup all-purpose flour
  • 1.5 cups 1% milk
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot by selecting the Saute function. Melt 1 tablespoon of butter before adding freekeh, carrots, celery, onion, mushrooms, and garlic. Saute the mixture for 3 minutes, then pour in the broth.
  • Seal the lid securely, set to high pressure following manufacturer's guidelines, and set the timer for 10 minutes. Let pressure build for 10 to 15 minutes.
  • Allow pressure to release naturally following manufacturer's instructions for approximately 20 minutes. Remove lid and season soup with salt, poultry seasoning, and thyme. Mix well to blend flavors.
  • In a skillet over medium-high heat, melt the remaining butter and stir in the flour to make a paste. Gradually whisk in the milk until the sauce becomes smooth and thick, which should take about 3 to 5 minutes. Pour this mixture into the soup, stir well, and serve promptly.

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