Instant Pot vegetable barley soup

"This is one of the best soups I ever made. Everyone who tried it raved!! Thank you!!"

- Reader Leslie

– 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)

Ingredients

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Instant Pot vegetable barley soup

YIELD

6 servings

TYPE

Vegan

TIME

55 minutes

LEVEL

Beginner

Sautee the veggies

1

Use the sauté function on your Instant Pot to brown the vegetables.

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Pressure cook the soup

2

Add the remaining ingredients and cook the soup on high pressure for 10 minutes.

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Manually release pressure

3

Manually release the pressure and remove the bay leaves.

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Season and enjoy

4

Season with salt and pepper. Add some fresh parsley and enjoy!

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