Start by washing the barley in water and rinse until you see clear water. This will remove all the dust in pearl barley.
1¼ cup Pearled barley
Set IP on saute mode add oil. As the oil heats up, add chopped garlic and onions. Saute them until onions turn translucent.
1 onion chopped, 1 tablespoon olive oil, 2 garlic cloves minced
Add tomato paste, and deglaze by adding 2 tablespoon water vegetable stock.
1 tablespoon tomato paste
Add the seasonings: Bay leaf, Italian seasoning mix, paprika, cumin powder, black pepper powder. Stir to combine well.
1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon cumin powder, 1 bayleaf, ½ teaspoon black pepper powder
Add chopped vegetables, water, vegetable stock, barley grains, and salt. Close lid with the vent in sealing position. Set IP on manual mode or pressure cook and the timer set for 15 minutes.
1 ½ cup vegetable chopped, 32 oz vegetable stock, 2 cups water
As the timer expires and the IP beeps, turn off the IP manually and wait for pressure to release naturally (not quick release).
Open the lid after all pressure is released and check if barley is cooked (tender core). If not cooked fully, continue to cook in saute mode (medium-high heat) until well done ( 3-5 minutes).Alternatively, you could also do a quick pressure release with a relatively shorter-timer setting. Your flavorful soup is ready for the table! Serve hot with a side of sourdough bread or toasted french bread.