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vegetable barley soup - instant pot

a recipe by
Maggie M
In The Kitchen, OH

This is a really quick, easy and healthy fresh vegetable soup that is big on flavor but low on calories. We boost it with pearl barley and you could certainly add beef to if you were so inclined. With the Instant Pot it's all done in 1 place and it's fast. It can be done in a dutch oven on top of the stove - adjust cooking time if you are doing it that way. We enjoy this soup with a side salad and sometimes even a piece of garlic bread.

serves 4
method Pressure Cooker/Instant Pot

Ingredients For vegetable barley soup - instant pot

  • 1 Tbsp
  • 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 1 c
    chopped carrots
  • 1 tsp
    minced garlic - more or less to taste
  • 1 c
    chopped green cabbage
  • 1 c
    fresh green beans - cut into 1" pieces
  • 1 c
    whole kernel corn - canned or fresh
  • 5 c
    low-sodium vegetable or chicken broth
  • 1 can
    15 oz chopped tomatoes
  • 1/2 c
    uncooked pearl barley - rinsed
  • 1
    bay leaf
  • 1/2 tsp
    italian seasoning - more or less to taste
  • 1
    15 oz can cannellini beans - drained and rinsed
  • salt and pepper to taste
  • shredded parmesan cheese and snipped chives for garnish

How To Make vegetable barley soup - instant pot

  • 1
    Place oil in Instant pot and set control to saute. Add onion and celery and cook, stirring often, until onion begins to soften - about 2 to 3 minutes.
  • 2
    Add remaining ingredients except for cannelini beans and stir. Turn off heat. Close and lock the lid, set vent to seal and set controls for high pressure and set timer for 25 minutes.
  • 3
    When the cook time is done do a slow release for 10 minutes then quick release remaining pressure. Carefully open lid and remove bay leaf. Add drained and rinsed beans and stir and allow to sit until beans are heated through. Serve hot seasoned with salt and pepper to taste and add optional Parmesan cheese and snipped chives as garnish.

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