Instant Pot® Freekeh Vegetable Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 4 cups chicken broth
• 5 stalks celery, chopped
• 1 ½ cups 1% milk
• 1 (8 ounce) package fresh mushrooms, sliced
• ½ medium onion, chopped
• 5 medium carrots, chopped
• 1 cup freekeh
• 7 tablespoons salted butter, divided

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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.

Step 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.