Name: Instant Pot Freekeh Vegetable Soup
Ingredients: 7 tablespoons salted butter, divided; 1 cup freekeh; 5 medium carrots, chopped; 5 stalks celery, chopped; 0.5 medium onion, chopped; 1 (8 ounce) package fresh mushrooms, sliced; 3 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon salt; 1 teaspoon poultry seasoning; 0.5 teaspoon dried thyme; 0.5 cup all-purpose flour; 1.5 cups 1% milk

Ingredients

7 tablespoons salted butter, divided
1 cup freekeh
5 medium carrots, chopped
5 stalks celery, chopped
0.5 medium onion, chopped
1 (8 ounce) package fresh mushrooms, sliced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning
0.5 teaspoon dried thyme
0.5 cup all-purpose flour
1.5 cups 1% milk

Steps

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.
Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.