Instant Pot® Freekeh Vegetable Soup recipe

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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

Nutrition Info

350 calories
carbohydrate: 43.3 g
cholesterol: 42.7 mg
fat: 16 g
fiber: 7.4 g
protein: 10.7 g
saturatedFat: 9 g
servingSize: -
sodium: 1350.2 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

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.

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