INSTANT POT® FREEKEH VEGETABLE SOUP
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
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
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