Turn to your Instant Pot to make an easy, healthy 8-ingredient Instant Pot Vegetable Barley Soup in 30 minutes. This recipe for Instant Pot Vegetable Barley Soup—which is completely vegan—calls upon the flavors of mirepoix—the classic French trifecta of onions, carrots, and celery. In addition, the soup has mushrooms, barley, and seasonings that give it a rich, comforting flavor, as well as strong nutritional profile. I love to pair it with a sandwich, such as this Vegan Sloppy Joe, or salad, like this Tofu Kale Power Bowl. Now, that’s how you do an easy meal plan! You can also make this soup over the stove or in a crockpot, if you want to skip the Instant Pot. It’s absolutely wonderful warmed up the next day, too.
When using an Instant Pot, all you have to do is dump the ingredients in the container, fasten the lid, push the “soup” button, and your soup will be done in 30 minutes—no stirring or fussing required! You can mix up this recipe a bit by swapping out some of the veggies—for example, try bell pepper, green beans, or peas instead of celery, carrots, or mushrooms. You can also trade barley for another grain, such as quinoa (which makes this recipe gluten-free), farro, or sorghum (another gluten-free grain). To make it richer and more satisfying, add 1 cup of lentils. Soups are a great way to power your day with more plants, so try to include them on your menu more often. In fact, research shows that if you start your meal off with soup, you may eat less during that meal—offering a great, healthy weight strategy.
Check out my step-by-step photo guide for making this recipe below. And watch my Facebook Plant Power Live Show, where I give you my top tips on how to use an Instant Pot.
To watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show, check it out here.
This vegan Vegetable Barley Soup can be made in your Instant Pot in 30 minutes, relying upon many ingredients you have in your kitchen right now.
- 2 garlic cloves, minced
- 1 small trimmed leek (7 ounces, 1 cup), well-rinsed 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 unlocking the lid.
- Open lid and allow to cool.
- Serve immediately.
- Makes 10 cups, about 10 1-cup servings.
*To make this soup on the stove, place all ingredients in a large pot, stir well, cover with a tightly fitting lid, and cook for about 1 hour. May need to replace liquid lost to evaporation.
*To make this soup in a Slow Cooker, place all ingredients in a Slow Cooker container, stir well, cover, and cook on high setting for 4 – 6 hours or low setting for 8 – 10 hours.
- Category: Soup
- Cuisine: American
- Serving Size: 1 cup
- Calories: 52
- Sugar: 2 g
- Sodium: 41 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: instant pot, vegetable soup, barley soup, vegan soup
Try these other great plant-powered soup recipes:
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