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Instant Pot Vegetable Barley Soup
Instant Pot Vegetable Barley Soup

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.…
Instant Pot Vegetable Barley Soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil (optional)
  • 2
    item
     shallots or onions, chopped
  • 3
    clove
     garlic, chopped
  • 2
    item
     stalks celery, chopped
  • 2
    item
     carrots, chopped
  • 1
    item
     zucchini, chopped
  • 2
    item
     potatoes, diced
  • 480
    ml
     baby spinach
  • 240
    ml
     pearl barley, rinsed and drained
  • 1
    item
     can (15 ounces) garbanzo beans, rinsed and drained
  • 1
    item
     can (14.5 ounces) roasted crushed tomatoes
  • 1440
    ml
     low-sodium vegetable broth (or water)
  • 1
    tbsp
     italian seasoning
  • 1
    item
     juice of 1 lemon
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh herbs such as paprika, coriander, or parsley to garnish
Instant Pot Vegetable Barley Soup
Instructions:
  1. 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.
  2. 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.
  3. Add pearl barley, garbanzo beans, celery, carrots, zucchini, and diced potatoes to the Instant Pot. Stir to combine all ingredients evenly.
  4. Pour in vegetable broth (or water) and mix well, ensuring nothing is stuck to the bottom of the pot. Cancel the Saute function.
  5. 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.
  6. 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.
  7. Carefully open the lid and add baby spinach and lemon juice to the soup. Stir gently to incorporate.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. 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.
  10. Turn your Instant Pot to Saute function. Add the olive oil. Allow the oil to heat up within 30 seconds.
  11. 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.
  12. Add the barley, beans, and remaining vegetables (except spinach). Stir several times to mix the ingredients well. (2-3 minutes)
  13. 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.
  14. 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.
  15. 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.
  16. Add the spinach and lemon juice.
  17. 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!
  • 1
    tbsp
     olive oil (optional)
  • 2
    item
     shallots or onions, chopped
  • 3
    clove
     garlic, chopped
  • 2
    item
     stalks celery, chopped
  • 2
    item
     carrots, chopped
  • 1
    item
     zucchini, chopped
  • 2
    item
     potatoes, diced
  • 480
    ml
     baby spinach
  • 240
    ml
     pearl barley, rinsed and drained
  • 1
    item
     can (15 ounces) garbanzo beans, rinsed and drained
  • 1
    item
     can (14.5 ounces) roasted crushed tomatoes
  • 1440
    ml
     low-sodium vegetable broth (or water)
  • 1
    tbsp
     italian seasoning
  • 1
    item
     juice of 1 lemon
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh herbs such as paprika, coriander, or parsley to garnish
1
Servings
0

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.

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!

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