Are you craving a hearty, nutritious meal that comes together in less than an hour? Look no further than this incredible Veggie Barley Soup made perfectly in your Instant Pot! Imagine a steaming bowl of wholesome goodness packed with tender vegetables and nutty barley, delivering a symphony of flavors that will transform your ordinary dinner into an extraordinary culinary experience. This American-style soup isn't just a meal—it's a comforting embrace that promises to satisfy your hunger and nourish your body with every delightful spoonful.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing and chopping: dice the onion, carrots, and celery into uniform small pieces to ensure even cooking.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of olive oil to the pot and allow it to heat for 1-2 minutes.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add diced carrots and celery to the pot, continuing to sauté for an additional 2-3 minutes to develop their flavors.
- Pour in the vegetable broth, ensuring you scrape any browned bits from the bottom of the pot to incorporate those rich flavors.
- Add the pearl barley, dried thyme, salt, and pepper to the pot, stirring to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook setting for 20 minutes at high pressure.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid, stir the soup, and adjust seasoning if needed. Let the soup rest for 5 minutes before serving.
- Ladle into bowls and optionally garnish with fresh parsley or a drizzle of olive oil before serving hot.
Tips
- Vegetable Prep is Key: Cut your vegetables into uniform, small pieces to ensure even cooking and consistent texture throughout the soup.
- Sautéing Secrets: Take your time when sautéing onions, carrots, and celery. This step develops deep, rich flavors that form the soup's flavor foundation.
- Broth Matters: Use a high-quality vegetable broth for the most robust taste. Homemade is best, but a good store-bought version works wonderfully.
- Barley Brilliance: Rinse your pearl barley before cooking to remove any excess starch and prevent a gummy texture.
- Seasoning Strategy: Start with a conservative amount of salt and pepper, then taste and adjust at the end of cooking. This prevents over-salting.
- Garnish Game: Elevate your soup with fresh herbs like parsley, a drizzle of good olive oil, or even a sprinkle of nutritional yeast for extra depth.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 38g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
