Learn how to use an Instant Pot to make a Hearty Wild Mushroom and Barley Stew and serve over a baked potato for a satisfying meal.
RECIPE: Hearty Wild Mushroom and Barley Stew (Served over a Baked Potato) Inspired by “The New Fast Food” by Jill Nussinow http://www.theveggiequeen.com/product/the-new-fast-food-the-veggie-queen-pressure-cooks-book-paperback/ also available as an ebook at: http://www.theveggiequeen.com
1 cup sliced onions
1/2 cup chopped leeks
1/2 lb white mushrooms, sliced
1/4 lb shiitake or other wild mushrooms, sliced
1/2 lb crimini mushrooms, sliced
1 Tbsp Tamari or soy sauce
3 sprigs fresh thyme + 2 Tbsp chopped thyme
1 sprig fresh rosemary
1 cup pearl barley or farro soaked for 4 hours
or use par-boiled barley
4 cups hot vegetable or mushroom broth
salt & pepper to taste
Broth saute onions and mushrooms over medium heat until onions are slightly brown.
Add Tamari or soy sauce, thyme and rosemary sprigs, barley and remaining broth to the Instant Pot.
Pressure cook at high pressure for 8 minutes and let sit for 10 min before releasing pressure.
Remove thyme and rosemary sprigs.
Add pepper to taste and garnish with chopped parsley & thyme
Top with fresh chopped parsley and thyme
Serve over a baked potato cooked until soft in a 375 degree oven (about 45 min)