Instant Pot Vegetable Barley Soup
This rich and hearty Vegetable Barley Soup is a comforting meal, packed with nutritious ingredients and subtle flavors. Whether prepared in the Instant Pot, on the stovetop, or in a Crock-Pot, this soup is easy to customize and enjoy. Here’s how to make it:
Ingredients:
- 1 tablespoon olive oil (optional)
- 2 shallots or onions, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 2 potatoes, diced
- 2 cups baby spinach
- 1 cup pearl barley, rinsed and drained
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 can (14.5 ounces) roasted crushed tomatoes
- 6 cups low-sodium vegetable broth (or water)
- 1 tablespoon Italian seasoning
- Juice of 1 lemon
- Salt and pepper to taste
- Freshly grated Parmesan cheese for topping (or nutritional yeast for vegan)
- Fresh herbs such as paprika, coriander, or parsley to garnish
Instructions:
- Turn your Instant Pot to the Saute function. Add olive oil if using. Once hot, add chopped onions and a sprinkle of salt. Saute for 2 minutes until softened.
- Add chopped garlic and continue to saute for another minute, stirring frequently. Then add crushed tomatoes and Italian seasoning. Stir well for 3-4 minutes.
- Add pearl barley, garbanzo beans, celery, carrots, zucchini, and diced potatoes to the Instant Pot. Stir to combine all ingredients evenly.
- Pour in vegetable broth (or water) and mix well, ensuring nothing is stuck to the bottom of the pot. Cancel the Saute function.
- Place the lid on the Instant Pot and ensure the valve is set to SEAL. Select the MANUAL or PRESSURE COOKING function on high pressure for 4 minutes.
- Once cooking is complete, allow a 5-minute natural pressure release, then perform a quick pressure release by moving the valve from SEAL to VENT.
- Carefully open the lid and add baby spinach and lemon juice to the soup. Stir gently to incorporate.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve the vegetable barley soup hot in bowls, topped with freshly grated Parmesan cheese or nutritional yeast for a vegan option. Garnish with chopped fresh herbs like paprika, coriander, or parsley.
Notes:
- This soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
- To freeze the soup, let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
- Feel free to customize this soup with your favorite vegetables, herbs, or spices for added flavor and variety. Enjoy this wholesome and delicious meal with crusty bread or a simple side salad!
Instant Pot Vegetable Barley Soup
Whole-grain barley, hearty garbanzo beans loaded with colorful veggies, all simmered in delicious broth. This warm hug in a bowl is what we all need on cold winter nights.
I’m including the Instant Pot, stovetop, and Crock-Pot instructions for making this vegetarian soup. Also, it is very easy to customize with what you like and can be used easily.
ONE CUP MEAL – SOUP RICH IN HEALTHY NUTRITIONS
Vegetarian barley soup is a great dish. It combines all the “good for you” healthy and clean eating ingredients. There are whole grains, high-protein beans, and plenty of healthy, high-fiber vegetables. At the same time, it is a low-fat, high-flavor dish.
WHY MAKE SOUPS IN AN INSTANT POT?
There’s nothing like having a nice bowl of hot soup for an easy lunch or dinner. It’s a quick mood booster for me, especially in cold and harsh winter weather.
I absolutely love making fresh homemade soup recipes in my Instant Pot. It’s easy to make from scratch. Many of these recipes can be prepared in large batches so multiple meals are taken care of!
THIS EASY MEATLESS BARLEY SOUP
- HEALTHY
- FILLED WITH WHOLE GRAINS AND NUTRIENTS
- VEGAN
- DOES NOT CONTAIN DAIRY PRODUCT
- LOW COST, BUDGET FRIENDLY
- GORGEOUS DELICIOUS
- FAMILIES’ FAVORITE MEAL
- COMFORTABLE FOOD THAT SATISFY THE SOUL
Can you freeze barley soup?
Leftovers from this vegan barley soup will last up to 4 days in the refrigerator. Let it cool completely before sending it to the refrigerator.
This soup also freezes well. Once the soup has cooled completely, transfer it to freezer-safe containers, leaving enough space at the top. You can store it in the freezer for 3 months.
Thaw in the refrigerator overnight to reheat. Reheat over medium heat in the microwave or on the stovetop. You may need a little more water or broth to get the right consistency.
SUBSTITUTIONS OR VARIATIONS
Add the vegetables of your choice. Mushrooms, green beans, green jackfruit, or peas will work.
Make kitchen sink soup. All remaining odd ends of vegetables can be used.
Instead of chickpeas, black beans, white beans, edamame, or other beans will also work.
Other herbs such as bay leaf, smoked paprika, or marjoram. Or try cajun seasoning, taco seasoning, or curry powder.
Instead of barley, try another grain such as quinoa, brown rice, or couscous.
A dash of red wine, Worcestershire sauce, soy sauce, or chili garlic sauce can take the flavors to the next level.
WHAT IS PEARL BARLEY?
Pearl barley is barley from which the outer husk and part of the bran have been removed. Pearl barley is easier and faster to cook than the regular kind.
DOES BARLEY CONTAIN GLUTEN?
Barley contains small amounts of gluten. Therefore, it is not suitable for celiac and gluten-free diets.
WHAT ARE GOOD BARLEY REPLACEMENTS?
If you’re not a fan of barley or can’t find it easily, you can use many other grains. Rice (white or brown) farro, quinoa, couscous, or wheatgrass all work great.
SERVICE RECOMMENDATIONS
I love this warm dinner soup because I don’t have to prepare a whole lot of sides to serve it. I usually serve it with fresh baguette to maintain home-style comfort and simplicity.
Kids love it with cheese toasties or garlic bread. Add some Kale Chips, a simple salad, or potato chips for a cafe-style meal.
This is a pretty thick soup that fills you up well with clean healthy ingredients.
CONTENTS
- Olive oil – skip for WFPB cooking
- Shallots or onions – chopped
- Garlic Clove – Chopped
- celery
- Carrots, chopped
- Zucchini, chopped
- Potatoes – diced
- baby spinach
- Pearl barley – rinse, wash and drain the water
- Garbanzo beans – rinse, wash and drain the water
- Roasted Crushed Tomatoes
- Low-sodium vegetable broth (or water)-
- Italian Spice.
- Lemon juice
- Salt and pepper to taste
- Freshly grated Parmesan cheese for topping (or nutritional yeast for vegan)
- Fresh herbs such as paprika, coriander or parsley to garnish.
- Ingredients used in making this recipe.
HOW TO MAKE READY POTS OF VEGETABLES BARLEY SOUP
- Turn your Instant Pot to Saute function. Add the olive oil. Allow the oil to heat up within 30 seconds.
- Add the chopped onions. Sprinkle some salt. Saute on high speed for 2 minutes. Add the crushed tomatoes, garlic and seasonings. Stir frequently for 3-4 minutes.
- Add the barley, beans, and remaining vegetables (except spinach). Stir several times to mix the ingredients well. (2-3 minutes)
- Add vegetable broth (or water) and mix well. Polish the pan by scraping the bottom with the spatula and making sure nothing gets stuck on the bottom. Cancel the saute function.
- Place the lid on the Instant Pot and turn the knob to the SEAL position. Press the MANUAL or PRESSURE COOKING high pressure for 4 minutes.
- After cooking is complete, wait 5 minutes and move the valve from SEAL to VENT to perform a QPR rapid pressure relief. Open the lid.
- Add the spinach and lemon juice.
- Stir the soup gently using a ladle. Adjust seasoning. Serve in a bowl. Sprinkle with a little lemon juice, black pepper and garnish with chopped fresh herbs. Bon Appetit!
Do you have exact measurements for ingredients used?
Where is the recipe? I see no amounts of any ingredients listed, just ingredients themselves. I also couldn’t find the stovetop instructions. Very frustrating.