Instant Pot Vegan Vegetable and Barley Soup
This hearty Instant Pot Vegan Vegetable and Barley Soup is a nutritious and comforting meal that's perfect for any time of the year. Packed with fiber-rich vegetables and barley, it's simple to prepare and full of flavor.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Stirring spoon
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium bell pepper, diced any color
- 1 medium zucchini, diced
- 1 cup chopped spinach or kale
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 can (15 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt
- to taste Pepper
- Fresh parsley for garnish optional
Instructions
- Set your Instant Pot to the 'Sauté' mode. Once hot, add the olive oil.
- Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the bell pepper and zucchini, and sauté for an additional 2-3 minutes.
- Press 'Cancel' on the Instant Pot. Add in the barley, vegetable broth, diced tomatoes, spinach, thyme, oregano, salt, and pepper. Stir well to combine.
- Secure the lid on the Instant Pot and make sure the valve is set to 'Sealing.' Set to 'Manual' or 'Pressure Cook' on high pressure for 20 minutes.
- Once cooking is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Carefully open the lid and stir the soup. Adjust seasoning if desired.
- Serve hot, garnishing with fresh parsley if using.
Notes
Feel free to add or substitute any vegetables you have on hand.
You can make this soup ahead of time and it stores well in the refrigerator for up to 5 days.
To make it heartier, consider adding beans or lentils.
This soup can be frozen for up to 3 months; just ensure it cools completely before transferring to airtight containers.