- ¼ cup olive oil
- ½ cup finely chopped onion
- ¼ cup diced celeriac
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 6 cups chicken or vegetable broth
- ½ cup uncooked pearl barley
- 2 tablespoons white or yellow miso paste
- ½ pound diced cooked turkey
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 head escarole, chopped
Add the olive oil to the Instant Pot and turn on the sauté function. When the oil starts to sizzle, add the onion, celeriac, garlic, and ginger. Sauté until soft, about 5 minutes. Keep an eye on the onion so it doesn’t burn or stick to the pot.
Add the broth and pearl barley. Secure the lid and cook the soup for 15 minutes on high pressure.
When the cooking time is complete, wait 10 minutes then do a quick release of steam.
In a small bowl, whisk together 2 tablespoons of miso paste with ½ cup of the hot soup broth until very smooth.
Slowly pour the miso into the pot of soup, stirring or whisking as you pour.
Add the turkey, cannellini beans, and escarole. Stir and heat gently to bring the soup to your desired temperature and to wilt the greens. Serve warm in bowls.
- Yields: 6-8 servings
- Preparation Time: 40 minutes