Instant Pot Vegetable Barley Soup
Cook fresh vegetables and whole barley in Instant Pot to prepare this one-pot delicious and healthy soup in about 30 mins.
Servings: 4
Calories: 328kcal
Ingredients
- ¾ cup pearl barley
- 1 tsp cooking oil
- 1 medium onion diced
- 2-3 garlic cloves finely chopped
- 1 carrot peeled and diced
- ½ red pepper diced (or more)
- 2 small celery stalks diced
- 1 ½ cup edamame beans.
- 1 tsp thyme
- salt and pepper
- 4 cup vegetable stock (or chicken stock)
- 2 cup water
- 1 tablespoon lime juice optional
- fresh cilantro for garnishing
Instructions
- Heat oil in Instant Pot on saute mode. Cook garlic and onion until translucent.
- Add carrot, pepper, celery, edamame beans, and barley. Give it a quick mix.
- Season with thyme, salt, and pepper.
- Finally, add water, vegetable stock or chicken stock and mix well.
- Put the lid and cook the soup on manual high pressure for 20 min. Quick release the pressure manually once cooking is over.
- Add more seasonings and lime juice if needed.
- Lastly, add chopped cilantro to garnish. Serve warm.
Notes
- I usually rinse and drain barley grains before adding them to the soup to clean any dirt or dust from it.
- Try to use clear chicken stock or vegetable stock in the soup. If the stock is dark in color your soup will turn out with the same color.
- I like to cook garlic and onion in little oil to bring more flavors. However, you can add everything in the pot without sauteeing and pressure cook everything directly. It will save you some time.
- This recipe is inspired by Healthy Barley Soup Recipe.
Nutrition
Calories: 328kcal