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instant-pot-vegan-vegetable-and-barley-soup-recipe

Instant Pot Vegan Vegetable and Barley Soup Recipe

A hearty and healthy vegan soup made with fresh vegetables and barley, perfect for a quick and nutritious meal.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup barley
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 cups spinach, chopped optional

Instructions 

  1. 1. Set your Instant Pot to sauté mode. Add a splash of vegetable broth and sauté the onions, carrots, and celery until softened, about 5 minutes.
  2. 2. Add the garlic and sauté for another minute.
  3. 3. Add the barley, vegetable broth, thyme, oregano, salt, and pepper. Stir to combine.
  4. 4. Close the lid and set the Instant Pot to manual high pressure for 20 minutes.
  5. 5. Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  6. 6. Stir in the chopped spinach, if using, and let it wilt for a couple of minutes before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 40g | Protein: 6g | Fat: 2g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg

Keywords

Instant Pot, Soup, Vegan
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