Instant Pot Mushroom Barley Soup Recipe
Description
This Instant Pot Mushroom Barley Soup is a hearty and delicious meal that is perfect for cold winter days. This soup is packed with mushrooms, barley, and vegetables, and is simmered in a flavorful broth. It’s the perfect comforting meal to warm you up on a chilly day! Plus, it’s made in the Instant Pot, so it’s quick and easy to prepare.
Prep Time
This soup only takes about 15 minutes to prepare. You’ll need to chop the vegetables and measure out the ingredients, but this is a very simple and straightforward recipe that doesn’t require any special techniques.
Cook Time
Once you’ve prepped the ingredients and added them to the Instant Pot, the soup will cook in just 10 minutes. The pressure cooker does all the work, so you can just sit back and relax while it cooks!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 cup pearl barley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
1. Set the Instant Pot to the “Saute” setting. Add the olive oil, garlic, onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
2. Add the mushrooms and cook for an additional 2 minutes. Stir in the thyme and oregano.
3. Add the vegetable broth, barley, salt, and pepper. Secure the lid and set the Instant Pot to “High Pressure” for 10 minutes.
4. Once the timer goes off, carefully release the pressure and open the lid. Stir in the frozen peas and parsley.
5. Serve the soup hot with crusty bread or crackers. Enjoy!
Equipment
To make this recipe, you’ll need an Instant Pot or other pressure cooker. You’ll also need a cutting board, knife, and stirring spoon.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply add it to a pot on the stovetop and heat until it is warmed through.
Nutrition: Per Serving
Calories: 201, Fat: 4g, Carbohydrates: 33g, Protein: 8g, Sodium: 841mg, Fiber: 7g
Recipe Tips
For an even heartier soup, feel free to add in cooked diced chicken or cooked sausage. You can also add in extra vegetables, such as diced potatoes or chopped kale.
If you don’t have pearl barley, you can substitute it with brown rice or quinoa. You can also use vegetable broth instead of chicken broth.
For a creamier soup, feel free to stir in 1/2 cup of cream or coconut milk at the end.
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