Ingredients
1 onion, diced
1 cup carrots, sliced
1 cup zuchinni, sliced
1 cup yellow squash, sliced
1 tbsp olive oil
1 cup frozen corn
2 cans black beans 15 oz can
1 cup dry pearl barley
6 cups broth chicken or vegetable if vegetarian
5 cloves garlic or 1 tsp garlic powder
1 tbsp cumin
1 tsp chili powder can always add more if you want it spicier
2 tsp oregano
cheddar cheese sprinkle on top if desired
salt and pepper as desired
Directions
1
Set the Instant Pot to "saute" and add olive oil to pot. Saute the carrots, onions, zucchini and squash until slightly tender, just about 5 mins.
2
Add in all the other ingredients and give it a stir. Cancel the saute setting and seal the Instant Pot lid. Set to "pressure cook" and cook on high for 10 minutes.
3
Manually release the steam and serve. Sprinkle the top with salt and pepper and a little cheddar cheese if desired. Enjoy!
Notes
If making this recipe on the stove, instead of instant pot, use a large stock pot. Saute the veggies as described and add the remaining ingredients and bring to a boil. Then you can reduce the heat, cover and simmer until the barley is soft. About 30 mins.