Turn to your Instant Pot to make an easy, healthy 8-ingredient Instant Pot Vegetable Barley 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 guide for making this recipe below.
Step-By-Step Guide:
Chop mushrooms, carrots, celery, leeks, and garlic. Measure out pearled barley.Add all ingredients to Instant Pot and push Soup/Broth setting on the Instant Pot.When setting is done, release press, and serve soup.
Place all ingredients in the container of the Instant Pot and stir well.
Cover and close shut.
Set it for “Soup/Broth” setting (30 minutes).
When the Instant Pot soup setting is done, release pressure by opening the valve, and unlocking the lid.
Open lid and allow to cool.
Serve immediately.
Makes 10 cups, about 10 1-cup servings.
Notes
*To make this soup on the stove, place all ingredients in a large pot, stir well, cover with a tightly fitting lid, and cook for about 1 hour. May need to replace liquid lost to evaporation.
*To make this soup in a Slow Cooker, place all ingredients in a Slow Cooker container, stir well, cover, and cook on high setting for 4 – 6 hours or low setting for 8 – 10 hours.
Hello Sharon
I made this barley soup again today, my third time to make it, and I have never left a review so will attend to that today.
Thank you. It is delicious and the best barley soup recipe there is IMO. Today I replaced carrots with swede (rutabaga)
I loved your article on Marmite. I grew up in New Zealand with Vegemite and still eat it today 79 years later. Has a little different taste, not quite as sharp as Marmite. I have lived in Canada for many years now, and have a few jars in my fridge from visiting NZ and Australian friends.
Thank you lovely newsletter that arrives weekly. I enjoy reading it very much.
[…] Nutrition Minestrone Soup by Your Choice Nutrition Instant Pot Chicken Soup by The Wandering RD Instant Pot Vegetable Barely Soup by Sharon Palmer, Plant-Powered Dietitian Instant Pot Italian White Bean Soup by Mom’s […]
[…] health-promoting routine to get into. Lately, I’ve been using my Instant Post to whip up a vegetable barley soup. It contains the classic French trifecta of onions, carrots, and celery. Pair it with a sandwich or […]
Hello Sharon
I made this barley soup again today, my third time to make it, and I have never left a review so will attend to that today.
Thank you. It is delicious and the best barley soup recipe there is IMO. Today I replaced carrots with swede (rutabaga)
I loved your article on Marmite. I grew up in New Zealand with Vegemite and still eat it today 79 years later. Has a little different taste, not quite as sharp as Marmite. I have lived in Canada for many years now, and have a few jars in my fridge from visiting NZ and Australian friends.
Thank you lovely newsletter that arrives weekly. I enjoy reading it very much.
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[…] Vegetable Barley Soup – Sharon Palmer Nutrition […]
[…] Nutrition Minestrone Soup by Your Choice Nutrition Instant Pot Chicken Soup by The Wandering RD Instant Pot Vegetable Barely Soup by Sharon Palmer, Plant-Powered Dietitian Instant Pot Italian White Bean Soup by Mom’s […]
[…] health-promoting routine to get into. Lately, I’ve been using my Instant Post to whip up a vegetable barley soup. It contains the classic French trifecta of onions, carrots, and celery. Pair it with a sandwich or […]
[…] Instant Pot Vegetable Barley Soup from Sharon Palmer, The Plant Powered Dietitian […]