Best 3 Instant Pot Vegan Vegetable And Barley Soup Recipes
Indulge in a hearty and wholesome Instant Pot Vegan Vegetable and Barley Soup, a culinary symphony bursting with flavors and textures. This satisfying soup is a delightful blend of fresh vegetables, springy barley, and a rich vegetable broth, all infused with aromatic herbs and spices. Discover a symphony of flavors and textures in every spoonful, making it a perfect choice for a comforting and nutritious meal. Explore variations of this classic soup, including a zesty Lemon Herb Barley Soup, a creamy Vegan Creamy Tomato Barley Soup, and a smoky Chipotle Barley Soup. Each recipe offers a unique twist on the traditional vegetable and barley soup, catering to diverse taste preferences and dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT VEGETABLE SOUP WITH BARLEY
Easy Instant Pot vegetable soup with barley! This vegan vegetable barley soup recipe is rich with flavor and quick enough for a weeknight meal.
Provided by Trish Bozeman
Categories Main Course Soup
Time 55m
Number Of Ingredients 12
Steps:
- Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushroms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.
- Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.
- Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.
- When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley. Enjoy!
Nutrition Facts : Calories 194 kcal, Carbohydrate 33 g, Protein 5 g, Fat 5 g, Sodium 1004 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT VEGETABLE BARLEY SOUP
Easy, best and simple, this Instant Pot Vegetable Barley Soup is a perfect soup for busy weeknight dinners. It is Vegan, rich, wholesome, nutritious and flavorful.
Provided by Dhwani
Categories Soups and Stew
Time 35m
Number Of Ingredients 19
Steps:
- Wash barley well and drain all the water. Keep it aside.
- Next, turn on the Insta Pot on saute mode. Heat oil, add ginger, garlic, green onions, and celery. Saute for a minute.
- Now add all the vegetables, tomato, washed barley, water, all spices, parsley, Rosemary and Jalapeno. Stir well.
- Cover the IP with its locking lid and set the vent valve on the sealing position.
- Turn off the IP from saute mode.
- Press the manual/pressure button and set the timer for 21 minutes, under high pressure.
- Once cooking time is done, let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
- Open the lid, stir the soup and Voila!
- Your hearty, comforting and delicious one-pot meal - Instant Pot Vegetable Barley Soup, is ready.
- Squeeze some lemon juice and garnish the soup with some parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 305 kcal, Carbohydrate 57 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 162 mg, Fiber 13 g, Sugar 13 g
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and spinach.
- Don't be afraid to experiment with different spices and herbs. A few well-chosen spices can really elevate the flavor of your soup. Some good options include garlic, thyme, rosemary, and bay leaves.
- If you want a thicker soup, add some barley or lentils. These grains will absorb some of the liquid and make the soup more hearty.
- Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
This vegan vegetable and barley soup is a delicious and healthy meal that is perfect for a cold winter day. It is also very easy to make, thanks to the Instant Pot. With just a few simple ingredients, you can have a delicious and nutritious soup on the table in no time. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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