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Instant Pot Barley Soup
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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. 
Prep Time 10 mins
Cook Time 10 mins
Course Soup
Cuisine American
Servings 8
Calories 151 kcal


  • 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


  • 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!


If you don't have pumpkin puree, just skip it and increase the diced tomatoes from 12 ounces to 14.5 ounces.


Sodium: 815mgCalcium: 40mgVitamin C: 12mgVitamin A: 6622IUSugar: 6gFiber: 6gPotassium: 392mgCalories: 151kcalSaturated Fat: 1gFat: 3gProtein: 5gCarbohydrates: 29gIron: 2mg
Keyword barley soup, instant pot barley soup
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