Instant Pot Vegetable Barley Soup
This Instant Pot Vegetable Barley Soup is a quick, healthy, and filling option made with basic vegetables, pearled barley, and warm broth. A comforting and plant-based meal that comes together in under an hour, with no need to monitor the stove.
Equipment
- Instant Pot Used to cook the soup under pressure
- Cutting board For chopping vegetables
- Chef's Knife For prepping ingredients
- Wooden Spoon For sautéing vegetables
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 medium zucchini diced
- 1 cup pearled barley rinsed
- 1 can diced tomatoes 14 oz, with juice
- 6 cups vegetable broth low-sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 cups fresh spinach or kale, optional
Instructions
- Turn the Instant Pot to Sauté. Heat olive oil and add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened.
- Add zucchini, barley, tomatoes with juice, vegetable broth, thyme, basil, salt, and pepper. Stir everything to combine.
- Secure the lid and set to HIGH pressure for 18 minutes. Allow a 10-minute natural release before carefully venting the remaining pressure.
- Stir in fresh spinach or kale. Let the greens wilt for a few minutes before serving.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- To make it heartier, add white beans or chickpeas with the broth.
- If you like a thinner soup, stir in more broth after pressure cooking.
- Reheat gently with added broth or water to loosen up the barley.
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