vegetable barley soup - instant pot

Name: Vegetable Barley Soup - Instant Pot
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) oil; 1/2 cup(s) chopped onion; 1 cup(s) chopped celery; 1 cup(s) chopped carrots; 1 teaspoon(s) minced garlic - more or less to taste; 1 cup(s) chopped green cabbage; 1 cup(s) fresh green beans - cut into 1" pieces; 1 cup(s) whole kernel corn - canned or fresh; 5 cup(s) low-sodium vegetable or chicken broth; 1 can(s) 15 oz chopped tomatoes; 1/2 cup(s) uncooked pearl barley - rinsed; 1 bay leaf; 1/2 teaspoon(s) 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

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Maggie M

In The Kitchen, OH

Updated on May 17, 2021

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.

Rate

prep time

cook time

method Pressure Cooker/Instant Pot

yield 4 serving(s)

Ingredients

1 tablespoon oil
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 teaspoon minced garlic - more or less to taste
1 cup chopped green cabbage
1 cup fresh green beans - cut into 1" pieces
1 cup whole kernel corn - canned or fresh
5 cups low-sodium vegetable or chicken broth
1 can 15 oz chopped tomatoes
1/2 cup uncooked pearl barley - rinsed
1 bay leaf
1/2 teaspoon 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

Step 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.

Step 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.
Step 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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