Loaded Vegetable, Mushroom & Barley Soup

Directions

Heat the butter in the cooker. Sauté the garlic, onions, and optional leek, stirring frequently, until the onions are golden brown, about 4 to 5 minutes.

Stir in the remaining ingredients except the salt, reserving ½ cup of the dill or coriander. Make certain that no bits of onion or garlic are sticking to the bottom of the cooker. Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure, and cook for 22 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Discard the bay leaves and stir in the reserved dill or coriander. Add salt to taste and serve.