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–+ servings
mushroom barley soup close up in a bowl

Mushroom Barley Soup - Instant Pot

Instant Pot Mushroom barley soup is a hearty soup that is perfect for a cold night and it can be made in under one hour.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Click on serving size to scale this recipe

Course: Soup Recipes
Cuisine: American
Keyword: instant pot mushroom barley soup, mushroom barley soup, Mushroom barley soup instant pot
Servings: 4
Calories: 179kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1 pound mushrooms sliced
  • 3 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup barley
  • 1 small onion chopped
  • 2 tablespoons tomato paste
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 to 3 carrots sliced

Instructions

  • Saute the Veggies. Preheat the electric pressure cooker by selecting the saute function. Once it's hot add a tablespoon of olive oil then add the onions and garlic. Cook them until they begin to soften and stir in the carrots and mushrooms; cook for a few minutes longer.
  • Add the Remaining Ingredients. Use a wooden spoon to stir in the tomato paste and continue with the broth, wine and barley.
  • Set the Pressure and Cook. Set the pressure cooker cook for 20 minutes on high pressure.
  • Natural Release. Once the cooking process has stopped, let the soup sit for 8 to 10 minutes longer for a natural release and carefully remove the lid and serve the soup.

Notes

RECIPE TIPS
Make sure the instant pot is hot before sauteeing the vegetables for the best results.
Even though the cooking time is 20 minutes, allow enough time for the entire process. It will take the instant pot an additional 10 minutes to reach pressure before it starts cooking.
Don't overfill the instant pot past the fill line! If you do it will not be able to pressure cook.
To thicken your soup, let it sit for about half an hour. The starch from the barley should release into the soup.
If you prefer a thinner soup, the barley can be cooked separately and added to the soup just before serving it.
Make preparing faster and use pre-cut vegetables from the grocery store.
INGREDIENT NOTES/SUBSTITUTIONS
Vegetable broth can be substituted with chicken or beef broth.
Wine can be left out.
Mushrooms any type of mushroom will work in this recipe.
Store leftover soup in the refrigerator for up to three days or freezer for up to three months.

Nutrition

Serving: 11/2 cups | Calories: 179kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 680mg | Fiber: 5g | Sugar: 8g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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