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Instant Pot Barley Soup
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Instant Pot Barley Soup

Rika
This Instant Pot Barley Soup is so healthy and delicious. Loaded with vegetables and seasoned with aromatic seasoning, garlic, and basil. 
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Prep Time 10 mins
Cook Time 10 mins
Course Soup
Cuisine American
Servings 8
Calories 151 kcal

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

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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