1 can great northern beans, canned (rinsed and drained)
1 cup cherry tomatoes (quartered (optional))
¼ cup fresh basil leaves, sliced into thin shreds (optional))
Instructions
Place chicken broth on your Instant Pot stainless steel liner, add barley, garlic powder, onion powder, red pepper flakes, and dried basil.
Place the stainless steel liner in your pot, cover, lock and set to sealing. Set using [Multigrain] button, reduce time to 18 minutes, NPR (natural pressure release).
While your barley is cooking dice the peppers and chop Swiss Chard, leaves only. (You can substitute spinach or beet greens.)
When the pressure pin has dropped, open the pressure release to insure there is no residual pressure in your pot. Quickly add your great northern beans, diced peppers, chopped greens, tomatoes (optional) and fresh basil (optional); give a quick stir and replace the top on the top and let sit for 5 minutes on the warming cycle. Serve with a lean protein.