Instant Pot Barley Soup
This Instant Pot Barley Soup is so healthy and delicious. Loaded with vegetables and seasoned with aromatic seasoning, garlic, and basil.
Ingredients
- 1 cup uncooked barley
- 1 tablespoon olive oil
- 1 medium onion, (chopped)
- 2 garlic cloves, (minced)
- 2 carrots, (chopped)
- 2 celery stalks, (chopped)
- 1 zucchini, (chopped)
- ½ teaspoon turmeric ground
- ½ teaspoon dried basil
- ¾ cup corn kernel
- ½ teaspoon garlic
- 12 ounces tomato diced, canned
- ¾ cup pumpkin puree, (100% pure with no sugar added) Notes: If you don't have pumpkin puree, please skip this part and increase the tomatoes diced from 12 ounces to 14.5 ounces.
- 1 quart 32 oz vegetable broth (or chicken broth)
- 1 teaspoon ground paprika
- 1 teaspoon white sugar
- 1 teaspoon salt, (add more according to your liking)
- black pepper to taste
- 1 bay leaf
- optional : 1 teaspoon Worcestershire sauce
Instructions
- Turn a 6-quart Instant Pot® to the high sauté setting.
- Add the oil and once hot add the onion, garlic, celery and carrots. Cook until the vegetables are soften for 3 minutes.
- Add the remaining ingredients into the pot and follow the manufacturer's guide for locking the lid and preparing to cook.
- Change the setting to “manual” and cook for about 10 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release .
- Serve the soup and enjoy!
Notes
If you don't have pumpkin puree, just skip it and increase the diced tomatoes from 12 ounces to 14.5 ounces.
Nutrition
Calories: 151kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 815mgPotassium: 392mgFiber: 6gSugar: 6gVitamin A: 6622IUVitamin C: 12mgCalcium: 40mgIron: 2mg
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