Instant Pot Vegetable Barley Soup

vegetable barley soup
vegetable barley soup Courtesy Image

Make this hearty plant-based vegetable barley soup with lean protein like fish, chicken, or pork ahead of time and enjoy it throughout the week.

 

Recipe by Dana Angelo White MS, RD, ATC sports dietitian and author of the Healthy Instant Pot Cookbook.

 

  • 212 calories
  • 6g protein
  • 6g fat
  • 36g carbs
  • 5g sugar

Prep time

15 min.

Cook time

20 min.

  • 1 cup pearled barley
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp prepared pesto
  • 3 cups homemade or low sodium chicken stock
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 medium zucchini, chopped
  • 3 cups chopped kale
  • 4 oz fresh green beans, chopped
  • 2 tbsp extra virgin olive oil
  • ½ cup chopped fresh basil
  • Grated Parmesan cheese (optional)
Combine barley, tomatoes, pesto, chicken stock, kosher salt, and pepper in the inner pot.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 20 minutes. When the cook time is complete, quick release the pressure.
Remove the lid. Add the zucchini, kale, and green beans to the pot. Stir and allow to cool for 2 minutes. Cover, lock the lid, and return the steam release handle to the sealing position.
Select Pressure Cook (High), and set the cook time for 1 minute. When the cook time is complete, quick release the pressure.
Remove the lid, and then ladle the stew into serving bowls. Top each serving with 1 tsp olive oil, chopped basil, and a sprinkle of Parmesan (if using). Serve hot.