InstantPot Turkey and Barley Soup (Denny's Beef and Barley Copycat)

Growing up, Denny's was my go to restaurant and Beef and Barley soup was the sole reason why. This is my healthier, InstantPot version of that soup, with all the hearty 'rainy day warmth' goodness and without hours of simmering.

Prep time: 15m, Total start-to-eat time: 45m

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Ingredients

For Sautéing:

1 tablespoon olive oil

1 lb ground turkey (or any other cooked meat, originally meant to be served with beef)

1 onion chopped

2 tbsp minced garlic

For Souping:

6 cups reduced sodium beef broth (or water with beef 'better than bouillon')

1 14 oz can petite diced tomatoes, undrained

1 1/2 cup frozen mixed veggies (carrots, corn, peas etc - use more or less if using fresh veggies)

1 cup barley (prefer pearl)

1 tablespoon Worcestershire sauce

1 ⁄4 teaspoon dried thyme

2 bay leaves

2 tablespoons fresh parsley or 2 teaspoons dried

salt & pepper to taste

Optional:

1/2 cup carrot, cut into 1/2 inch cubes

1/2 green pepper diced

2 tablespoons red wine

1/4 tsp emeril's original essence seasoning

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Directions

1. Set InstantPot to Saute, add oil and brown meat until no longer pink (~5 min)

2. Add chopped onions and garlic, stir, saute another 5 minutes until softened

3. Add all other ingredients to instant pot, stir well

4. Set InstantPot to "Soup" (30 minutes on high pressure), natural release

Adapted from SpendWithPennies.