Easy Instant Pot Vegetable Barley Soup Recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy Instant Pot Vegetable Barley Soup is so scrumptious. It is done in under 30 minutes and makes a complete meal that is delicious, filling, rich hearty. Since this Barley Soup is so easy & quick to make, it is a perfect weeknight meal.
Post contains affiliate links. Please read disclosure here.
Instant Pot Vegetable Barley Soup Recipe
Since it is under 30 minutes recipe, the HEARTY VEGETABLE BARLEY SOUP is perfect to make –
- On a Busy Weeknight when you have hungry tummies and less energy to make a big meal.
- For your Weekends when you want to take it easy and relax. Just put a pot of this delicious soup going and chill.
- A great soup to take for your ailing family and friends.
- Perfect for your Office or School Lunchoens.
- Whenever I cook this soup, I make a big batch to pack for kids’ school lunch boxes too.
Since it is loaded with vegetables, beans and barley, this vegetarian soup is just perfect for everybody. It is balanced in nutrition and oh so comforting.
Health Benefits of Barley
- Since Barley is nutritionally dense, it is perfect to use this gran in recipes adding variety and great texture.
- Barley lessens hunger largely through its high fiber content. A soluble fiber known as beta-glucan is particularly helpful. Threfore it may help you with weight management.
- This grain may help your lower your cholesterol.
- It is great for managing Heart Health & Diabetes.
Have you checked our other Instant Pot Vegetarian Soups?
Have a look here – Panera Copycat Black Bean Soup, Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Taco Soup, Mixed Beans Chili, Hot & Sour Soup, Wonton Soup and more.
What are the Ingredients of Instant Pot Vegetable Barley Soup?
- Onions – White or Yellow Onion is great for the soups. But you can use red onion if you have that handy.
- Carrots
- Celery
- Zucchini
- Green Onions – You can either use Green spring onions or Leek. Or you can skip it. Since I already had it in the refrigerator, I used it.
- Garlic – Although I recommend fresh garlic, you can use dry garlic flakes too.
- Ginger – I often use ginger in my soups because of its beautiful warm flavors and anti-inflammatory properties. You can either use it or skip it.
- Other Vegetable Options – Further if you want to, then you can add mushrooms, green peas, kale, spinach, squash, or any vegetable of your choice.
Canned Products
- BARLEY – Since barley takes a long time to cook, I use QUICK COOKING BARLEY from QUAKER BRAND in my soup and salad recipes. It gets cooked so fast and get done with the vegetables. If you choose to use Pearl Barley, then go for HULLED PEARL BARLEY.
- Chickpeas – Although I have used canned chickpeas (drained) but butter beans or Navy beans will be so good in this soup as well.
- Diced Tomatoes – Although I have used canned Diced Tomatoes, you can also use fresh tomotoes instead.
- Vegetable Broth – You can use regular or low sodium vegetable stock for this recipe. If you do not have it, then use regular water.
Spices
RECIPE KITCHEN TOOLS
How to make Hearty Vegetable Barley Soup in Instant Pot?
It is a very simple recipe. You can either start with sauteeing the vegetables, but if you are pressed for time, then this can be a dump and cook recipe as well. Pick your way.
This is how I cooked it!
First of all, Press Saute and heat oil in it. Once the hoil is hot, add chopped onions, ginger, garlic and bay leaf. Saute it for few 2-3 minutes till onions are soft. Further add chopped celery, carrots, zucchini, and white portion of spring onions. Saute for 1 minute.
Once the vegetables sweat for 1 minute, further add canned and drained chickpeas or navy beans, canned tomatoes, quick cooking Barley. Now add the seasoning. (Make sure to keep salt on the lower side since canned chickpeas, canned tomatoes and broth already have salt in them). Mix all of it well.
Now add the Vegetable Broth. Stir all the ingredients well scraping at the bottom to make sure nothing gets burnt. Place the lid of IP and secure it to locked position.
Cook it on PRESSURE COOK MODE (high setting) for 5 minutes. Then follow NPR (natural pressure release). If you are using Hulled Pearl Barley, then cook for 12 minutes and follow NPR. Once the pressure is released, open the lid carefully and stir. Serve it HOT with a crusty loaf of bread.
Try out these WINTER COMFORTING SOUPS made in Instant Pot –
Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Wild Rice & Mushroom Soup.
Can I make this Soup on the Gas Top?
Yes you can easily make Vegetable Barley Soup on the gas top. For that use a heavy bottom deep pan. Follow all the steps as mentioned above. The cooking time will vary. If you are using Quick Cooking Barley, then it should be done in 15 minutes. But if you are using Hulled Pearl Barley, then it might take about 30 minutes to cook.
Is Vegetable Barley Soup healthy?
Yes it is! The rainbow of vegetables used in the recipe add tons of nutrition to the soup. Chickpeas or any other beans add good protein as well. Barley is a great grain that is heart heathy, diabetes friendly and helps with weight management as well.
Is Vegetable Barley Soup Freezer friendly?
Although I am not a huge fan of freezing soups, but it shall remain good for up to 3 months when frozen in freezer friendly bags/containers.
How to store the leftovers and re-heat it?
Refrigerate the leftobvers in air tght container. To re-heat, you can either do it in the microwave or use a sauce pan and heat on gas top.
Is Vegetable Barley Soup Vegan?
Yes it is 100% Vegan. To make double sure, use any vegan stock. Other ingredients are 100% vegan.
Is Barley Gluten-free?
No Barley is not gluten-free.
YOU CAN FOLLOW US ON FACEBOOK, INSTAGRAM, PINTEREST & TWITTER & YOU-TUBE FOR REGULAR UPDATES. AND DON’T FORGET TO SIGN UP FOR OUR E-LETTER WHENEVER WE PUBLISH A NEW POST.
Instant Pot Vegetable Barley Soup Recipe
Easy Instant Pot Vegetable Barley Soup Recipe
Equipment
- Instant Pot
- Inner Pot
- Kitchen Colander
- Chopping board and knife
- Measuring Cups & Spoon
- Kitchen Stirring Spoon
Ingredients
- 3/4 cup Barley (quick cooking) check notes for other options
- 1 tbsp Olive Oil
Fresh Produce
- 1/2 cup Onions (white or yellow) finely chopped
- 2 stalks Green Onion or 1 Leek (optional) finely chopped. use only white part
- 3-4 cloves Garlic finely chopped
- 1 small piece Ginger (optional) finely chopped
- 2 cups Celery diced into 1 inch pieces
- 2 cups Carrots diced into 1 inch pieces
- 1 cup Zucchini diced into 1 inch pieces
Canned Products
- 1 can 15 oz Tomatoes, diced
- 1 can 15 oz Chickpeas or Navy Beans drained
- 32 ounce or 5 cups Vegetable Broth
Spices & Condiments
- 1 Bay leaf, dry
- 1 tsp Italian Seasoning good quality
- To taste Salt & Black Pepper powder
Other Vegetable Options to add
- Mushrooms, kale, spinach, squash etc.
Instructions
- First of all, Press Saute on Instant Pot and heat Olive Oil in it. Once the oil is hot, add Bay Leaf, chopped onions, ginger, garlic. Saute it for few 2-3 minutes till onions are soft. Further add chopped celery, carrots, zucchini, and white portion of spring onions. Saute for 1 minute.
- Once the vegetables sweat for 1 minute, further add canned and drained Chickpeas or navy beans, canned Diced Tomatoes, and Quick cooking Barley. Now add the Italian seasoning & salt & pepper to taste. (Make sure to keep salt on the lower side since canned chickpeas, canned tomatoes and broth already have salt in them). Mix all of it well.
- Now add the Vegetable Broth. Stir all the ingredients well scraping at the bottom to make sure nothing gets burnt. Place the lid of IP and secure it to locked position.
- Cook it on PRESSURE COOK MODE (high setting) for 5 minutes. Then follow NPR (natural pressure release). If you are using Hulled Pearl Barley, then cook for 12 minutes and follow NPR. Once the pressure is released, open the lid carefully and stir. Serve it HOT with a crusty loaf of bread.
Notes
Can I make this Soup on the Gas Top?
Yes you can easily make Vegetable Barley Soup on the gas top. For that use a heavy bottom deep pan. Follow all the steps as mentioned above. The cooking time will vary. If you are using Quick Cooking Barley, then it should be done in 15 minutes. But if you are using Hulled Pearl Barley, then it might take about 30 minutes to cook.Is Vegetable Barley Soup healthy?
Yes it is! The rainbow of vegetables used in the recipe add tons of nutrition to the soup. Chickpeas or any other beans add good protein as well. Barley is a great grain that is heart heathy, diabetes friendly and helps with weight management as well.Is Vegetable Barley Soup Freezer friendly?
Although I am not a huge fan of freezing soups, but it shall remain good for up to 3 months when frozen in freezer friendly bags/containers.How to store the leftovers and re-heat it?
Refrigerate the leftobvers in air tght container. To re-heat, you can either do it in the microwave or use a sauce pan and heat on gas top.Is Vegetable Barley Soup Vegan?
Yes it is 100% Vegan. To make double sure, use any vegan stock. Other ingredients are 100% vegan.Is Barley Gluten-free?
No Barley is not gluten-free. Try out these WINTER COMFORTING SOUPS made in Instant Pot – Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Wild Rice & Mushroom Soup.What are the Ingredients of Instant Pot Vegetable Barley Soup?
Olive Oil Fresh Produce- Onions – White or Yellow Onion is great for the soups. But you can use red onion if you have that handy.
- Carrots
- Celery
- Zucchini
- Green Onions – You can either use Green spring onions or Leek. Or you can skip it. Since I already had it in the refrigerator, I used it.
- Garlic – Although I recommend fresh garlic, you can use dry garlic flakes too.
- Ginger – I often use ginger in my soups because of its beautiful warm flavors and anti-inflammatory properties. You can either use it or skip it.
- Other Vegetable Options – Further if you want to, then you can add mushrooms, green peas, kale, spinach, squash, or any vegetable of your choice.
- BARLEY – Since barley takes a long time to cook, I use QUICK COOKING BARLEY from QUAKER BRAND in my soup and salad recipes. It gets cooked so fast and get done with the vegetables. If you choose to use Pearl Barley, then go for HULLED PEARL BARLEY.
- Chickpeas – Although I have used canned chickpeas (drained) but butter beans or Navy beans will be so good in this soup as well.
- Diced Tomatoes – Although I have used canned Diced Tomatoes, you can also use fresh tomotoes instead.
- Vegetable Broth – You can use regular or low sodium vegetable stock for this recipe. If you do not have it, then use regular water.
RECIPE KITCHEN TOOLS
Instant Pot Inner Pot Kitchen Colander Chopping board and Knife Measuring Cups & Spoon Kitchen stirring spoonNutrition
I am sure you are going to try this recipe soon. Please rate the recipe and leave your feedback in comments.
Sonal
This is such an easy and delicious recipe, I cannot wait to make it again!
My mom used to make something similar all the time and I loved it! I definitely have to try this!
Thanks
I can’t wait to make this soup! It looks amazing, and I love all of the great benefits of using barley! Thank you!
Thanks
This soup was so tasty and filling! I can’t wait to make it again so we can enjoy it throughout the week after a busy workday!
I used the Quaker brand barley, it came out perfect and so yummy. It’s been really cold here lately, and this was just what we needed. Thanks for the recipe!
This was a great soup to have for dinner. Loved the veggies and barley so that my kids can get their veggies in!
In this colder weather this soup is the most warming and filling dish I could wish for. It lasts so well for a few days too.
Thank you ☺️
Love that this is made in the Instant Pot. So easy and delicious!!
I hope you try it!
https://simplyvegetarian777.com/easy-instant-pot-vegetable-barley-soup-recipe/