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Instant Pot Vegetable Barley Soup (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 10 servings 1x
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Ingredients

  • 2 garlic cloves, minced
  • 1 small trimmed leek (7 ounces, 1 cup), well-rinsed sliced
  • 3 small carrots (6 ounces total, 1 ½ cups), sliced
  • 3 stalks celery with leaves (6 ounces total, 2 cups), sliced
  • 8 ounces mushrooms (3 cups), sliced
  • 7 cups water
  • 2 cubes vegetable bouillon
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • ½ cup dried pearled barley

Instructions

  1. Place all ingredients in the container of the Instant Pot and stir well.
  2. Cover and close shut.
  3. Set it for “Soup” (30 minutes).
  4. When the Instant Pot soup setting is done, release pressure by opening the valve, and unlocking the lid.
  5. Open lid and allow to cool.
  6. Serve immediately.
  7. 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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 52
  • Sugar: 2 g
  • Sodium: 41 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: instant pot, vegetable soup, barley soup, vegan soup