Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

8oz mushrooms. sliced
4 cups vegetable broth, low sodium
1/2 cup barley, pearled
2 celery stalks
1 carrot
1/2 onion, diced
2 tablespoons olive oil
1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon parsley flakes
1/2 teaspoon ground black pepper
2 bay leaves
salt to taste

8 oz mushrooms. sliced 4 cup s vegetable broth, low sodium 1/2 cup barley, pearled 2 celery stalks 1 carrot 1/2 onion, diced 2 tablespoons olive oil 1/2 teaspoon marjoram 1/2 teaspoon sage 1/2 teaspoon parsley flakes 1/2 teaspoon ground black pepper 2 bay leaves

Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.
Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.
Secure lid and cook on manual (pressure cook) on high for 20 minutes.
Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You’re now ready to serve.