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A bowl of barley soup is on the table with golden spoon.
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4.90 from 19 votes

Instant Pot Vegetable Barley Soup

Here’s an Instant Pot Vegetable Barley soup recipe that is packed with the wholesome goodness of veggies, and barley.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Soup
Cuisine: American, Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4
Calories: 403kcal

Ingredients

  • cup Pearled barley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper powder
  • 1 ½ cup vegetable chopped
  • 2 garlic cloves minced
  • 1 bayleaf
  • 1 onion chopped
  • 1 tablespoon tomato paste
  • 32 oz vegetable stock
  • 2 cups water
  • salt to taste
  • 1 tablespoon olive oil

Instructions

  • Start by washing the barley in water and rinse until you see clear water. This will remove all the dust in pearl barley.
    1¼ cup Pearled barley
  • Set IP on saute mode add oil. As the oil heats up, add chopped garlic and onions. Saute them until onions turn translucent.
    1 onion chopped, 1 tablespoon olive oil, 2 garlic cloves minced
  • Add tomato paste, and deglaze by adding 2 tablespoon water vegetable stock.
    1 tablespoon tomato paste
  • Add the seasonings: Bay leaf, Italian seasoning mix, paprika, cumin powder, black pepper powder. Stir to combine well.
    1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon cumin powder, 1 bayleaf, ½ teaspoon black pepper powder
  • Add chopped vegetables, water, vegetable stock, barley grains, and salt. Close lid with the vent in sealing position. Set IP on manual mode or pressure cook and the timer set for 15 minutes.
    1 ½ cup vegetable chopped, 32 oz vegetable stock, 2 cups water
  • As the timer expires and the IP beeps, turn off the IP manually and wait for pressure to release naturally (not quick release).
  • Open the lid after all pressure is released and check if barley is cooked (tender core). If not cooked fully, continue to cook in saute mode (medium-high heat) until well done ( 3-5 minutes).
    Alternatively, you could also do a quick pressure release with a relatively shorter-timer setting.
  • Your flavorful soup is ready for the table! Serve hot with a side of sourdough bread or toasted french bread.

Video

Notes

  • You can make this on the stove-top too, just adjust the cooking time for about 40 min. The saute setting should be performed on medium heat.
  • You could add in your own variation of the seasoning blend instead of the Italian seasoning mix.
  • Serve with some vegan parmesan cheese shreds or just salt and pepper.
  • Pair this comfort food with a side of crusty bread like toasted french bread.
  • Add black beans to make the soup thicker and to have a higher protein content.
  • Use the soup as a meal replacement option to help in your weight loss goals.
 
See above to get the method with step by step, pictures(how to make this)

Nutrition

Calories: 403kcal | Carbohydrates: 111g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 958mg | Potassium: 438mg | Fiber: 22g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 4mg