How to Make Instant Pot Vegan Vegetable and Barley Soup - A Step-by-Step Guide

When it comes to quick and easy meals, the Instant Pot reigns supreme. It’s a versatile kitchen tool that can help you whip up a delicious meal in no time at all. And when it comes to healthy and hearty soups, the Instant Pot is the perfect companion. This Instant Pot Vegan Vegetable and Barley Soup is not only packed with nutritious ingredients, but it’s also incredibly satisfying and flavorful. Whether you’re a vegan, vegetarian, or just looking to incorporate more plant-based meals into yo...

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Ingredients

  • 2 quarts vegetable broth
  • 1 cup uncooked barley
  • 1 (14.5 ounce) can canned diced tomatoes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 1 cup frozen corn kernels
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 6

  • 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

    209 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 1117mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 9g
    • Total Sugars: 10g
    • Protein: 7g
    • Vitamin C: 15mg
    • Calcium: 78mg
    • Iron: 3mg
    • Potassium: 470mg