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Mushroom Barley Soup in the Instant Pot

Mushroom Barley Soup in the Instant Pot

Working from home at the lake has been quite different for me. In the past, I could run out for lunch with friends or walk for coffee or meet Dewey. Here, I can still go out for lunch but it is at least a 20-minute drive one way. Instead, I’ve decided to focus on eating healthier meals at home. This week, I decided to recreate a soup I had at a local soup and sandwich restaurant…Mushroom Barley Soup. Plus I made it even easier by making it in my Instant Pot!

Since this soup has no meat in it, it is a great low-calorie option. I did make it with beef broth but you could easily make it vegan by using veggie broth instead (I just didn’t have any).

Mushroom Barley Soup in the Instant Pot

Ingredients
2 Tbsp olive oil
1 medium onion, diced
1 large carrot, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 pound fresh mushrooms, sliced
1800 ml beef broth (2 900 ml tetra packs, ~ 2 quarts)
3/4 cup pearl barley
2 bay leaves

Instructions:

Adding chopped veggies to the Instant Pot

Prep all our veggies. Turn your Instant Pot onto Saute. Add the onions, carrots, celery and garlic.

Sauteed Vegetables

Saute until the onions are transparent.

Add the mushrooms

Add mushrooms and stir. Cook for approximately one minute. Turn off saute function.

Add broth, barley and bay leaves. Close Instant Pot lid, move vent to Sealing and push the “Soup” button. Once your Instant Pot goes through the soup cycle, quick release the Instant Pot by moving the vent to Venting using a wooden spoon. Let all the steam escape before you open your Instant Pot. Stir soup and season with salt and pepper to taste. Remove bay leaves and serve.

Mushroom Barley Soup in the Instant Pot

Mushroom Barley Soup in the Instant Pot Printable Recipe

Mushroom and Barley Soup

Mushroom Barley Soup in the Instant Pot

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A healthy and delicious fall soup made easy in the Instant Pot. Mushroom Barley soup is perfect for lunch!

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced (~1 cup)
  • 1 large carrot, peeled and chopped (~3/4 cup)
  • 2 celery ribs, chopped (~1/2 cup)
  • 4 garlic cloves, minced
  • 1 pound fresh mushrooms, sliced
  • 1800 ml low sodium beef broth, approximately 2 litres or 2 quarts
  • 3/4 cup pearl barley
  • 2 bay leaves

Instructions

  1. Turn your Instant Pot onto Saute and add olive oil. Add onion, carrot, celery and garlic to the oil and cook until onions become transparent. 
  2. Add mushrooms and stir for a minute (ish). 
  3. Pour in broth, barley and bay leaves. Turn off the saute function, close the lid, turn the vent to sealing and push the soup button. 
Nutrition Information:
Yield: 8 Serving Size: cup
Amount Per Serving: Calories: 136Sodium: 431mgCarbohydrates: 19gFiber: 4gSugar: 2gProtein: 7g

Instant Pot Mushroom Barley Soup

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Anastasia

Friday 20th of December 2019

Thank you for the recipe - such an easy to make and tasty soup! Will be my to-go recipe for mushroom burley soup. I made it vegan (water instead of broth) and it still was great.

Sherry solomon

Thursday 4th of July 2019

Is the quick release necessary or just to hurry the process along?

Merry Kuchle

Thursday 4th of July 2019

In this case I think you would be fine to do natural release. With some things it would over cook things but this soup should be ok.

Debbie White-Beattie

Monday 5th of November 2018

It looks simple to make and it looks delicious but I'm afraid if I bought an instant pot somehow my house would get blown up. lol

Merry Kuchle

Monday 5th of November 2018

The instant pot is way less scary than the old fashioned ones. I love mine!

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