1 tbsp olive oil
1 small onion, diced
1/2 bunch celery, chopped
4 medium carrots, chopped (~3/4 lb)
2 tbsp better than bouillon vegetable stock
1 cup pearled barley
1 cup frozen green beans
1/2 cup frozen peas
1/2 cup frozen corn
1 can (14 oz can) fire roasted diced tomatoes
2 bay leaves
~8 cups water
Cooked everything except barley, canned tomatoes, and frozen vegetables in Instant Pot. Sauteed onions and celery in olive oil. Added bay leaves, 1 tbsp bouillon, ~4 cups water. Pressure cook on high for 25 minutes. Allow to release pressure naturally while barley cooks on stove.
Cook barley for 20 minutes, covered, with 4 cups of water and 1 tbsp bouillon. Add contents of instant pot, tomatoes, and frozen vegetables and simmer another 10-15 minutes until barley is fully cooked.