Soup season is firmly upon us, but this recipe works wonders for year-round weekday meal- planning. Besides being uber satisfying, nutritious, and delicious – Instant Pot Mushroom Barley Soup is an easy way to keep on track with a healthy lifestyle. This is the go-to for a filling meal that hits the spot and still helps you stick to your goals.
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What I Love About This Recipe
- I love anything with mushrooms!
- I appreciate how hands-free this recipe is. It’s also so quick and easy that we whip this up on weeknights quite frequently.
- Most of the ingredients are already in our pantry.
- The Instant Pot dramatically reduces the cooking time of barley.
A Hearty Vegan Soup
Like the classic beef and barley soup, Mushroom Barley Soup is usually made with beef broth. In fact, the recipe my good friend Lauretta gave me for this soup calls for beef broth. I adapted her recipe for the Instant Pot and also made it vegan.
It’s All about the Texture
We have here a hearty vegan soup full of umami-rich flavors, and wonderfully earthy, chewy barley. I don’t know about you, but I like having something to chew. The toothsome texture of pearl barley is what makes this soup a one-pot meal. If you’re looking to add meatless meals to your diet, but worry about not feeling satisfied…..mushroom barley soup is a wonderful place to start.
What is Pearl Barley
Pearl Barley (Pearled Barley) is the whole grain barley that has had the hull and bran removed. The result is a grain that cooks much faster and can absorb more liquid. It does not need to be soaked prior to cooking. This is the version most often used in recipes.
Why You Should Have Pearl Barley in Your Pantry
Pearl Barley is an amazing grain that can be used to thicken soups and stews. It can replace rice in making risotto. And cooked barley tossed into a simple salad makes it a filling and satisfying meal. Note: Although barley is not the same as wheat, it does contain gluten.
Ingredient Spotlight
- Mushrooms are high in nutrients and low in calories. They also give meaty-umami flavor and texture to vegetarian and vegan dishes. Mushrooms are full of antioxidants, vitamins, and minerals and are part of an anti-inflammatory diet. They are rich in Vitamin C, B-Vitamins, Choline, Selenium, and Potassium. Cremini mushrooms, in particular, also provide zinc which is essential for the immune system.
- Barley, including Pearl Barley, is super high in dietary fiber which is essential for heart and digestive health. It also takes longer to digest than more refined grains which keeps you feeling fuller longer and prevents blood sugar spikes. Barley is also a great source of protein, B-Vitamins, and Iron. Pearl Barley can be used to thicken soups and stews, and the chewy texture is loved by many.
Steps
Here are the quick step-by-step recipe photos. Scroll down at the end of this post for a printable recipe card with exact ingredients and quantities.
- Set the Instant pot to saute mode and heat half of the oil. Add sliced mushrooms and saute for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Take out the cooked mushrooms with liquids and reserve. Add remaining oil, onions, garlic, and celery to the pot. Saute for 2 minutes (photos 1 – 4).
- Next, add mushrooms and saute for another 2 minutes. Add carrots, tomato paste, bay leaf, barley, salt, pepper, and vegetable broth. Pressure Cook for 15 minutes followed by natural pressure release.
- Stir in the reserved mushrooms and garnish with parsley
Serving
Serve hot with a warm sliced baguette. You can also add a dollop of sour cream while serving and for a spicy kick sprinkle some red chili flakes on top.
Storing
Mushroom Barley Soup can be refrigerated for 3 to 4 days. As the barley continues to absorb liquids the soup will thicken overtime. When reheating simply add warm water or broth to bring it to the desired consistency. Barley soup can also be frozen in freezer-proof containers for up to 3 months. To reheat simply thaw overnight and then reheat in the microwave or stovetop.
Do you enjoy cooking with mushrooms? Here are some more easy and delicious mushroom recipes to try:
More Vegetarian Instant Pot Soup Recipes
Recipe
Instant Pot Mushroom Barley Soup
A hearty vegan soup full of umami-rich flavors, and wonderfully earthy, chewy barley with an EASY Instant Pot recipe.
Servings: 6
Calories: 229kcal
Ingredients
To serve (Optional)
Instructions
Slice half of the mushrooms. Dice the remaining half.
Set the Instant pot to saute mode and heat half of the oil. Add sliced mushrooms and saute for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Take out the cooked mushrooms with liquids and reserve.
Add remaining oil, onions, garlic, and celery to the pot. Saute for 2 minutes. Next, add mushrooms and saute for another 2 minutes. Add carrots, tomato paste, bay leaf, barley, salt, pepper, and vegetable broth.
Pressure Cook for 15 minutes followed by natural pressure release.
Stir in the reserved mushrooms and garnish with parsley.
Serve hot with a warm sliced baguette. You can also add a dollop of sour cream while serving and for a spicy kick sprinkle some red chili flakes on top.
Notes
Nutrition
Calories: 229kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 547mg | Potassium: 717mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3978IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg
