This Warming Instant Pot Vegetable Barley Soup Recipe is the ultimate winter soup recipe. There is nothing better or more warming for body and soul on a cold day than warm soup. This soup recipe is one of those recipes. Not only is it so simple to make, but also full of flavor, and a hearty soup. It is also a recipe the whole family will love.
If you love barley, check out the other barley recipes I have! I also have a guide on the barley vs. oatmeal differences.
If you are looking for other soup recipes, let me share a few of my favorites from the blog:
Ingredients
- Vegetable broth- You can also use chicken broth or beef broth if you don't mind the soup not being vegetarian. For homemade vegetable stock, try this recipe from Love and Lemons.
- Olive oil- For sauteing the vegetables.
- Onions, Celery, and Carrots- This combination (mirepoix) is always my go-to for soups and sauces.
- Minced Garlic- Call me a vampire, but I love garlic and LOTS of it.
- Barley- I use pearled barley for all my soups, but I will explain the differences below.
- Crushed tomatoes and tomato paste- They add a depth of flavor to an otherwise bland soup.
- Spices-Bay leaf, dried thyme, salt, and black pepper. You can also use fresh herbs-thyme and basil if you like.
- Green beans- I used frozen as I had them on hand, but you can also use fresh if you have access.
- Spinach- Greens are always included in my vegetable soups.
- Potatoes- Red potatoes or yellow creamers are the ones I like to use.
How to make
The cooking process of this Instant Pot barley soup is a fraction of the time it takes to make this soup on the stove top. The pressure cooking means reduced cooking time.
Chop and prep all vegetables. Heat the olive oil on the sauté mode on the pressure cooker. Add in the carrots, celery, and carrots.
Cook them for 4-5 minutes, stirring occasionally. Add in the garlic and cook another minute. Add the veggie broth, seasonings, crushed tomatoes, tomato paste, green beans, potatoes, and barley.
Mix well, cover with the lid, set to high pressure, and set it to cooking time for 15 minutes.
Quick release and remove the lid. Add in the spinach and let this sit/cook in the liquid for about 3-5 minutes, you just want it to wilt. As the soup is so hot, this will happen quickly. Adjust seasonings as needed.
Top with fresh parsley for a bright pop of color. Serve and enjoy!
Types of barley
- Pearl Barley: The most common type, with the outer husk and bran removed. You can easily find this in your local grocery store. It cooks relatively quickly and is often used in soups, stews, and casseroles.
- Hulled Barley: Retains more of its bran and germ, providing a chewier texture. It takes longer to cook compared to pearl barley and is used in salads, pilafs, or as a side dish.
- Scotch or Pot Barley: Less processed than pearl barley, with only the outer husk removed. It has a chewy texture and nutty flavor, making it suitable for traditional dishes like Scotch Broth or hearty soups and stews.
What to serve with the soup.
Want to know what to serve with this flavorful soup? Let me share a few ideas I have with you.
My first recommendation is crusty bread. This is always my favorite thing with soups on chilly days.
My next recommendation would be homemade cornbread. My husband is southern and loves his cornbread. I admittedly feel the same! Cornbread is always a good idea with soup.
How to store leftover soup
- Cooling Down: Allow the vegetable soup to cool to room temperature before storing it. This helps prevent bacterial growth.
- Airtight Container: Transfer the soup to an airtight container. Ensure that the container is made of materials suitable for refrigeration or freezing.
- Refrigeration: If you plan to consume the leftover soup within the next few days, store it in the refrigerator. Make sure the lid is tightly sealed to prevent odors from affecting the soup.
- Freezing (for Longer Storage): If you want to store the soup for an extended period, consider freezing it. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- Labeling: Clearly label the container or bag with the date of preparation. This helps you keep track of freshness and ensures you use the soup within a reasonable timeframe.
Another soup recipe I love is my corn chowder with sundried tomatoes or my vegetarian corn chowder. They are simple soups loaded with delicious ingredients.
Warming Instant Pot Vegetable Barley Soup Recipe
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons minced garlic
- 1 cup pearl barley
- 1 cup green beans
- 2 cups red potatoes cut into ½-inch pieces
- ½ cup crushed tomatoes
- 2 tablespoons tomato paste
- 12 cups vegetable broth
- 1 teaspoon dried thyme leave
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups spinach
- 2 tablespoons parsley
Instructions
- Turn your Instant Pot to the saute feature. Once it is heated, add the olive oil, carrots, celery, and onions. Cook these for about 3-4 minutes, stirring occasionally. Add the garlic and cook for 1 more minute.
- Add in the all the other ingredients- minus the spinach and parsley. Secure the lid and cook on pressure high for 15 minutes. Quick release when the time is up.
- Add in the spinach and let it wilt in the hot soup for a few minutes. Serve immediately.
Did you make this recipe? Let me know!