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–+ servings

Instant Pot Vegetable Barley Soup

Siri
Instant Pot Vegetable Barley Soup is loaded with chunks of vegetables and fibre rich pearl barley. a low calorie soup ideal for weight loss and healthy life style.
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Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine British
Servings 4
Calories 189 kcal

Ingredients
 
 

  • ¾ cup barley
  • 1 carrot large chopped
  • 250 grams mushrooms cut into large chunks
  • 1 leek thickly sliced
  • 1 red onion small finely chopped
  • 2 cloves garlic crushed or pureed
  • 1 spring onion chopped, optional for garnish
  • 4 cups vegetable stock
  • 1 teaspoon olive oil
  • 1 teaspoon thyme or mixed herbs such as Italian herbs
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt

Instructions
 

  • Wash uncooked pearl barly well in runing cold water. Chop carrots and mushrooms in big chunks, chop inion finely and leeks ento big round slices.
  • Press SAUTE mode on the instant pot, once it is hot enough, add a teaspoon of olive oil. Tip in the crushed garlic, finely chopped red or white onion and saute until onions turn transparent. Make sure the garlic does not stick to the bottom, keep scrapping out any burnt food particles from time to time.
  • Add 1 chopped carrot, 1 sliced leek and cook for 2 minutes until the vegetable turns tender.
  • Add chopped mushrooms, sprinkle salt and pepper, cook for a minute or so until all the vegetables are slightly tender. Make sure not to overcook the vegetables as they get cooked along with barley.
  • Add in ¾ cup washed uncooked pearl barley grains,spices, mix well and saute for 2 more minutes making sure you scrape off any sticky food at the bottom. the bottom of the pan should be clear of any sticky food else you will get a burn warning
  • Add 4 cups vegetable stock. If you want the soup to be runnier, add an additional 2 cups of water. You can always thicken the soup even if there is more excess liquid left. Cancel SAUTE mode and close the lid, turn the valve to the sealing side. Press PRESSURE COOK and set the timer to 20 minutes.
  • Once the cooking is done, allow for at least 10 minutes before releasing the pressure manually. or you can let the pressure release naturally. If you think the soup is not your desired consistency, add water if required, press saute mode and cook for a further few minutes.
  • Add in greens like spinach or kale and let the soup rest for 5 minutes.Season with more salt and pepper if required, serve hot.

Notes

Substitutes Hulled barley can be used in place of pearl barley to include more fibre. increase the cooking time to 35 minutes more or less. Add in protein like chickpeas, kidney beans to make the barley soup more filling. You can add your favourite spices – mixed Italian herbs, thyme etc. Sprinkle chilli flake and garlic salt to make the soup spicier.
Cooking - Make sure you scrape off any sticky food in the bottom before pressure cooking to avoid BURN warning.
Adjust the amount of water or stock according to your desired consistency, 4-5 cups of liquid was enough for me. If using hulled barley, increase the cooking time to 35-40 minutes.
Nutritional value is an estimate and for one serving.
Tried this recipe?Mention @fatrainbowgirl or tag #fatrainbowcooks!

Nutrition

Calories: 189kcalCarbohydrates: 38gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1109mgPotassium: 498mgFiber: 8gSugar: 6gVitamin A: 3482IUVitamin C: 8mgCalcium: 43mgIron: 2mg
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