Instant Pot Vegetable Barley Soup

Instant Pot Vegetable Barley Soup
Instant Pot Vegetable Barley Soup Courtesy Image

Looking for a simple weeknight meal that won’t keep you in the kitchen for hours? Turn to your Instant Pot to make an easy, healthy soup in 30 minutes. This barley soup recipe calls upon the flavors of mirepoix—the classic French trifecta of onions, carrots, and celery.

 

 

Pair it with a sandwich or salad for a filling, well-balanced meal. You can also make this soup over the stove or in a crockpot.

Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian, SharonPalmer.com.

  • 52 calories
  • 2 grams protein
  • 11 grams carbs
  • 2 grams sugar

Prep time

15 minutes min.

Cook time

30 minutes min.

  • 2 garlic cloves, minced
  • 1 small trimmed leek (7 ounces, 1 cup), well-rinsed and 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
Place all ingredients in the container of the Instant Pot and stir well. Cover and close shut. Set it for “Soup” (30 minutes).
When the Instant Pot soup setting is done, release pressure by opening the valve, and the lid unlocks. Open lid and allow to cool. Serve immediately.