Instant Pot Mushroom Barley Soup

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• 1 lb mushrooms (I like to use half white and half cremini)
  Ingredient note

  Source: 1 lb mushrooms (I like to use half white and half cremini)
• 4 tablespoons olive oil or butter
  Ingredient note

  Source: 4 tablespoons olive oil or butter
• 4 tablespoons cooking sherry **
  Ingredient note

  Source: 4 tablespoons cooking sherry **
• 1 cup yellow onion (finely diced)
  Ingredient note

  Source: 1 cup yellow onion (finely diced)
• 1 tablespoon garlic (minced)
  Ingredient note

  Source: 1 tablespoon garlic (minced)
• 1 cup celery (thinly sliced)
  Ingredient note

  Source: 1 cup celery (thinly sliced)
• 1 cup carrots (diced)
  Ingredient note

  Source: 1 cup carrots (diced)
• 3 tablespoons tomato paste or ketchup
  Ingredient note

  Source: 3 tablespoons tomato paste or ketchup
• 5 cups low sodium vegetable broth
  Ingredient note

  Source: 5 cups low sodium vegetable broth
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
  Ingredient note

  Source: ½ teaspoon freshly ground pepper
• ½ cup pearl barley (rinsed and drained )
  Ingredient note

  Source: ½ cup pearl barley (rinsed and drained )
• ¼ cup parsley (finely chopped )
  Ingredient note

  Source: ¼ cup parsley (finely chopped )
• 1 cup sour cream
  Ingredient note

  Source: 1 cup sour cream

1. Slice half of the mushrooms. Dice the remaining half.
2. Set the Instant pot to saute mode and heat half of the oil. Add sliced mushrooms and saute for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Take out the cooked mushrooms with liquids and reserve.
3. Add remaining oil, onions, garlic, and celery to the pot. Saute for 2 minutes. Next, add mushrooms and saute for another 2 minutes. Add carrots, tomato paste, bay leaf, barley, salt, pepper, and vegetable broth.
4. Pressure Cook for 15 minutes followed by natural pressure release.
5. Stir in the reserved mushrooms and garnish with parsley.
6. Serve hot with a warm sliced baguette. You can also add a dollop of sour cream while serving and for a spicy kick sprinkle some red chili flakes on top.