Barley soup is highly nutritious and makes a hearty and a satisfying meal especially in a cold weather. Check out this instant pot vegan vegetable barley soup made using the dump and go method.
Add all the ingredients (except spinach, pepper) and give it a good mix. (If you are using canned tomatoes then add them later)
Close and lock the instant pot lid with the pressure valve in the sealing position.
Pressure cook on high-pressure mode for 12 minutes.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
Add the spinach, canned tomatoes and give it a good mix.
Adjust salt and pepper to taste.
Notes
If you are using canned tomatoes then add them at the end along with spinach.
While serving you can top the soup with some chili flakes, sriracha sauce, taco seasoning, or fajita seasoning to add spiciness.