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)
Sautee the veggies
Use the sauté function on your Instant Pot to brown the vegetables.
Pressure cook the soup
Add the remaining ingredients and cook the soup on high pressure for 10 minutes.
Manually release pressure
Manually release the pressure and remove the bay leaves.
Season and enjoy
Season with salt and pepper. Add some fresh parsley and enjoy!