Instant Pot Vegetable Barley Soup Recipe
This homemade Instant Pot Vegetable Barley Soup is a thick, hearty, and wholesome dish packed with a variety of vegetables and pearl barley in a flavorful broth. Ready in just 25 minutes, this comforting soup is perfect for a nutritious main course that is filling and full of flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables and Grains
- ¾ cup pearl barley
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 3 small russet potatoes, chopped
- 4 ribs celery, sliced
- 3 carrots, diced
- 2 cups frozen broccoli
- 1 cup frozen spinach
Liquids and Seasoning
- 7 cups water
- 4 to 5 vegetable bouillon cubes or paste equivalent
- Juice of ½ of a lime
- Salt and pepper, to taste
- Hot sauce, optional
Protein
- 1 (~16-ounce) package extra firm tofu, diced
Garnish
- Minced cilantro, optional
Instructions
- Combine Ingredients in Pressure Cooker: In a pressure cooker of at least 6-quart capacity, add the pearl barley, diced onion, minced garlic, chopped potatoes, sliced celery, diced carrots, water, and 4 vegetable bouillon cubes. Start with 4 cubes and you can add more later if needed for flavor.
- Pressure Cook: Secure the lid on the pressure cooker and set it to cook on high pressure for 20 minutes to allow all ingredients to soften and meld flavors together.
- Quick Release and Add Remaining Ingredients: Once cooking time is complete, perform a quick release to let out steam. Stir in the frozen broccoli, frozen spinach, diced tofu, lime juice (if using), and pepper to taste. Taste and if more flavor is desired, add the extra bouillon cube and stir well.
- Serve and Garnish: Serve the soup hot, with optional drizzling of hot sauce and sprinkling of minced cilantro for an extra layer of flavor and freshness.
Notes
- Use good quality vegetable bouillon or broth for the best flavor, as it greatly enhances this simple vegetarian barley soup.
- For a thinner soup consistency, add additional vegetable broth or water at the end to your preferred thickness.
- For more flavor depth, sauté the garlic and vegetables until softened and lightly browned before adding to the pressure cooker.
