Steps:
- 1. Saute onion in melted butter until soft. 2. Stir in the celery and wheat berries. 3. Add broth, parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds. 4. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 35 minutes 5. Use natural-release method. 6. If wheat berries or chickpeas are not sufficiently cooked, re-lock the lid and return to high pressure for a few more minutes. 7. Remove the bay leaves, stir in the dill and adjust seasonings.
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