Turn to your Instant Pot to make an easy, healthy 8-ingredient soup in 30 minutes. This recipe for Instant Pot Vegetable Barley Soup—which is completely vegan—calls upon the flavors of mirepoix—the classic French trifecta of onions, carrots, and celery. In addition, the soup has mushrooms, barley, and seasonings that give it a rich, comforting flavor, as well as strong nutritional profile. I love to pair it with a sandwich, such as this Vegan Sloppy Joe, or salad, like this Tofu Kale Power Bowl. Now, that’s how you do an easy meal plan! You can also make this soup over the stove or in a crockpot, if you want to skip the Instant Pot. It’s absolutely wonderful warmed up the next day, too.
When using an Instant Pot, all you have to do is dump the ingredients in the container, fasten the lid, push the “soup” button, and your soup will be done in 30 minutes—no stirring or fussing required! You can mix up this recipe a bit by swapping out some of the veggies—for example, try bell pepper, green beans, or peas instead of celery, carrots, or mushrooms. You can also trade barley for another grain, such as quinoa (which makes this recipe gluten-free), farro, or sorghum (another gluten-free grain). To make it richer and more satisfying, add 1 cup of lentils. Soups are a great way to power your day with more plants, so try to include them on your menu more often. In fact, research shows that if you start your meal off with soup, you may eat less during that meal—offering a great, healthy weight strategy.
Check out my step-by-step photo guide for making this recipe below. And watch my Facebook Plant Power Live Show, where I give you my top tips on how to use an Instant Pot.