PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

1 cup pearled barley, rinsed and drained

14.5oz (410g) can diced tomatoes

1 tbsp pesto sauce

3 cups From-Scratch Chicken Stock or low-sodium chicken stock

1 tsp kosher salt

¹⁄₂ tsp freshly ground black pepper

1 medium zucchini, chopped

3 cups chopped kale

4oz (110g) fresh green beans, chopped

2 tbsp extra-virgin olive oil

¹⁄₂ cup chopped fresh basil

Grated Parmesan cheese (optional)

1. Combine the barley, tomatoes, pesto, chicken stock, kosher salt, and pepper in the inner pot.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 20 minutes. When the cook time is complete, quick release the pressure.

3. Remove the lid. Add the zucchini, kale, and green beans to the pot. Stir, and allow to cool for 2 minutes. Cover, lock the lid, and return the steam release handle to the sealing position.

4. Select Pressure Cook (High), and set the cook time for 1 minute. When the cook time is complete, quick release the pressure.

5. Remove the lid, stir, and then ladle the stew into serving bowls. Top each serving with 1 teaspoon olive oil, chopped basil, and a sprinkle of Parmesan (if using). Serve hot.

Vegetable Barley Ste