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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, cooked quickly in an Instant Pot.
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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
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil

Instructions 

  1. 1. Set your Instant Pot to sauté mode and add a splash of vegetable broth.
  2. 2. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until softened.
  3. 3. Add the minced garlic and sauté for another minute.
  4. 4. Add the barley, vegetable broth, salt, pepper, thyme, and basil. Stir well.
  5. 5. Close the lid and set the Instant Pot to manual high pressure for 20 minutes.
  6. 6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  7. 7. Open the lid, stir the soup, and adjust seasoning if needed. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 2mg

Keywords

Instant Pot, Soup, Vegan
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