INSTANT POT® FREEKEH VEGETABLE SOUP

Instant Pot® Freekeh Vegetable Soup image

I took my favorite wild rice soup and substituted freekeh in its place. Feel free to add chopped cooked chicken for an even heartier soup.

Provided by thedailygourmet

Categories Vegetable Soup

Time 1h10m

Yield 6

Number Of Ingredients 13

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Ingredients

7 tablespoons salted butter, divided
1 cup freekeh
5 medium carrots, chopped
5 stalks celery, chopped
½ 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
½ teaspoon dried thyme
½ cup all-purpose flour
1 ½ cups 1% milk

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 350 calories, Carbohydrate 43.3 g, Cholesterol 42.7 mg, Fat 16 g, Fiber 7.4 g, Protein 10.7 g, SaturatedFat 9 g, Sodium 1350.2 mg, Sugar 7.9 g