Best Instant Pot Vegan Vegetable And Barley Soup Recipes

INSTANT POT VEGETABLE SOUP WITH BARLEY

Instant Pot vegetable soup with barley image

Easy Instant Pot vegetable soup with barley! This vegan vegetable barley soup recipe is rich with flavor and quick enough for a weeknight meal.

Provided by Trish Bozeman

Time 55m

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil or mild flavored cooking oil
1 cup diced yellow onion
5 cups diced cremini or baby bella mushrooms
1 Tbsp minced garlic
2 cups diced carrot
2 cups diced celery
1 14.5 oz can diced tomatoes
2 medium dried bay leaves
6 cups vegetable stock
3/4 cup pearl barley
salt and pepper
fresh parsley for serving (optional)

Steps:

Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushroms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.
Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.
Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.
When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley. Enjoy!

Nutrition Facts : Calories 194 kcal, Carbohydrate 33 g, Protein 5 g, Fat 5 g, Sodium 1004 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP

Instant Pot® Vegan Vegetable and Barley Soup image

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can canned diced tomatoes
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 onion, chopped
1 cup frozen corn kernels
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g