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

Time 1h10m

Yield 6

Number Of Ingredients 13

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