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By Victoria Alvarez

An insta-pot makes this recipe super quick and easy, but a pressure cooker or even a regular old pot will do the trick too!


1 package Camellia baby lima beans
½ butternut squash, cubed
1 cup pearl barley
¼ cup avocado oil
3-6 cups vegetable broth
1 yellow onion, diced
salt/pepper to taste
lemon pepper to taste


Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.  


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