Ingredients:
- 1 cup white wheat berries, soaked in water overnight
- 1 medium potato, sliced
- 1/2 tablespoon butter
- 1 cup carrots, sliced
- 1 medium onion, sliced
- 2 cloves garlic, mashed
- 1 medium onion, sliced
- 2-3 stalks celery, sliced
- 1 teaspoon salt or to taste
- 1/4 teaspoon thyme
- 1/2 teaspoon seasoning of your choice
Method:
- Add the soaked wheat to the instant pot. Add another 2-3 cups water, carrot, potato and salt.
- Close lid and select Multigrain option and set the timer for 10 minutes.
- Meanwhile, place a pan with butter over medium heat. Add onions and celery and sauté for 3-4 minutes.
- Add rest of the ingredients and mix well.
- When the wheat and vegetables are cooked, add the sautéed vegetables to it and stir.
- Close the lid. Now select slow cooker option and set the timer for 20 minutes. When done, let the steam release naturally. Taste and adjust the seasonings if necessary.
- Serve hot.