Easy Instant Pot Vegetable Barley Soup Recipe
This soup is so easy to make. It is really hearty and delicious soup. Since you can make it under 30 minutes, it is perfect for a busy weeknight meal. Complete Meal.
Servings: 4 people
Calories: 75kcal
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
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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
Serving: 4people | Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 120mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11007IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 1mg