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+ servings
vegetable barley soup

Instant Pot vegetable soup with barley

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

Course Main Course, Soup
Cuisine American
Keyword instant pot, pressure cooker, vegan, vegetarian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 bowls
Calories 194 kcal
Author Trish Bozeman


  • 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)


  1. 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.

  2. Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.

  3. 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.

  4. 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!

Recipe Notes

Closed lid time: 28 minutes, which is included in the cook time

Nutrition Facts
Instant Pot vegetable soup with barley
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1004mg42%
Potassium 587mg17%
Carbohydrates 33g11%
Fiber 6g24%
Sugar 7g8%
Protein 5g10%
Vitamin A 7780IU156%
Vitamin C 7.7mg9%
Calcium 46mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.