INGREDIENTS
2
Bay leaves
2 cups
Butternut squash
4
Carrots, medium
3
Garlic cloves, medium
16 oz
Mushrooms
1/2
Red onion, medium
1 tsp
Thyme, dried
1 14.5 ounce can
Tomatoes
1
Zucchini, medium
4 cups
Vegetable broth
3/4 cup
Barley, pearled
1/2 tsp
Black pepper
1 tsp
Paprika
1 tsp
Salt
2 tbsp
Olive oil, extra virgin
Instant Pot