Simple Instant Pot Vegetable Barley Soup
Ready in under an hour, this Instant Pot Vegetable Barley Soup will keep you warm on the coldest nights! The Instant Pot does the hard work for you when you make this hearty soup, and it doesn't get easier than that!
Servings: 6 Servings
Calories: 138kcal
Ingredients
- 1 tablespoon Olive Oil
- 3 Garlic Cloves
- 1 Onion 1 cup, chopped
- 1 Carrot 1 cup, chopped
- 1 Zucchini 1 cup, chopped
- 4 Mushrooms 1 cup, chopped
- 1 Bell Pepper 1 cup, chopped
- ¾ cup Pearl Barley
- 6 cups Vegetable Broth Low Sodium
- Salt and Pepper To Taste
Instructions
- Peel and chop all the vegetables into small pieces and set them aside.
- Set the Instant Pot to saute mode and add the olive oil. Add all the chopped vegetables and cook for 2-3 minutes until the vegetables start to soften.
- Add the Italian seasoning, salt, and black pepper. Stir again.
- Add the barley and broth. Cover the Instant Pot and make sure the lid is set to the sealing position. Cancel the saute function.
- Set the cooking time to 20 minutes on high pressure. After 20 minutes, quick release the remaining pressure. Give the soup a stir and season with salt and pepper. Serve immediately.
Notes
Be very careful when releasing the pressure. Broth can come out of the lid when the pressure is released and it will be very, very hot.
Low sodium broth is the best so you are able to control the salt that is in the soup.
Nutrition
Calories: 138kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 953mg | Potassium: 272mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2891IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 1mg