Mushroom Barley Soup (Instant Pot)
Mushroom Barley Soup is the meal you want when the weather turns chilly. It's warm, filling and so easy to throw together on a weeknight.
Servings: 4 Servings
Calories: 242kcal
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 2 carrot cut into thin ½-circles
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- ¾ teaspoon dried crushed rosemary
- 12 ounces crimini mushrooms sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup uncooked barley very well rinsed in a fine mesh sieve
- 4 ½ cups vegetable broth or substitute with chicken broth
- 3 tablespoons minced flat-leaf parsley
Instructions
- Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.
- Add the garlic, thyme, rosemary, salt and pepper. Cook, stirring, for 1 minute.
- Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 3 to 4 minutes.
- Pour in the uncooked barley and vegetable broth. Stir to combine.
- Place the lid on the Instant Pot, close the steam vent and set to HIGH pressure for 20 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
- Once the time expires, use natural release for 10 minutes, then quick release. Carefully open the Instant Pot. Stir in the parsley. Serve.
Notes
For a lower sodium version, use reduced sodium vegetable broth.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5cups | Calories: 242kcal | Carbohydrates: 48g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 887mg | Fiber: 10g | Sugar: 7g
