Instant Pot Vegetable Barley Soup
This simple and yet easy Vegetable Barley soup is one of my family’s favorite soups! This Instant Pot Vegetable Barley Soup Recipe is hearty, satisfying, and so filling. It’s filled with fiber, protein, vitamins, and minerals. Instant pot Barley soup makes a great dinner any night of the week and it is ridiculously easy and quick. Let me show you how!
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Servings:
Calories:
Ingredients
- 1 teaspoon olive oil or vegetable broth
- 1 medium yellow onion/ diced
- 2 carrots/ peeled and chopped
- 2 celery stalks/chopped
- 3 cloves garlic/ minced
- 1 tablespoon fresh ginger/ finely chopped
- 1 cup Green peas
- 1 teaspoon Cumin powder
- ½ cup Corn
- 1 cup Pumpkin/ Chopped
- 2 tablespoon Cilantro/ chopped
- 1 cup organic Pearl Barley / Jau called in India/picked and washed
- 6 cups low sodium vegetable broth/ water
- 1 teaspoon Turmeric powder
- 2 teaspoon Dried Lemongrass powder
- salt to taste
- black pepper to taste
Instructions
- Turn the Instant pot on to the saute setting and add the oil or vegetable broth.
- Add in the onion , Carrots, Celery , Pumpkin, Peas, corn, chopped garlic and ginger and give it a stir .
- Add salt to taste, cumin powder, turmeric powder, and dried lemongrass powder and saute for 1 minute. Turn off the pot.
- Add the Pearl Barley and the broth or water. Cover and set the Instant Pot to manual for 6 minutes with the valve set to sealing. It will take about 8-10 minutes to pressurize before the pressure cooking begins.
- Do a quick release (QR), take off the top away from your body. Sprinkle the chopped cilantro. Season with pepper to taste and serve it warm!
Video
Notes
This recipe makes a mild, kid-friendly soup. For more spice add more herbs or add a few splashes of hot sauce before serving.
This soup can easily made Plant based .. just substitute the oil for vegetable broth or water .
Nutrition
Serving: 68g
