Type what you have

Ingredients

• ✓ celery flakes
• vegetable oil
• beef round roast
• beef broth
• pearl barley
• onion
• button mushroom
• garlic
• bouillon
• parsley
• italian seasoning
• sazon seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

By Eleanor Price

Ingredients

• ✓ celery flakes
• coconut milk yogurt
• cashew butter
• mayonnaise
• mustard
• seasoned salt
• onion flake
• chive

Instructions

1. 1 Combine coconut yogurt, cashew butter, mayonnaise, and mustard in a medium bowl. Whisk until there are no lumps. Stir in seasoned salt, onion flakes, and celery flakes. Cover and refrigerate until dehydrated vegetables are softened, 20 to 30 minutes.
2. 2 Garnish dip with chives before serving.

By Bibi

Ingredients

• ✓ celery flakes
• olive oil
• red onion
• garlic
• vegetable broth
• tomato
• red lentil
• brown rice
• italian seasoning
• white pepper
• marjoram
• balsamic vinegar

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
2. 2 Stir balsamic vinegar into the soup just before serving.

By Sola