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    Home » Vegetarian

    Instant Pot Mushroom Barley soup

    Published: Feb 17, 2022 · Modified: Dec 3, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    47 shares
    Jump to Recipe

    Soups can be a game-changer for meal prep and meal planning for quick and nutritious weeknight meals. Besides being absolutely delicious, Instant Pot Mushroom Barley Soup is an easy way to keep on track with a healthy lifestyle. This is the go-to for a filling meal that hits the spot and still helps you stick to your goals.  

    mushroom barley soup served in 2 white bowls with sliced baguette
    Jump to:
    • A Hearty Vegan Soup
    • What I Love About This Recipe
    • It’s All About the Texture
    • What is Pearl Barley
    • Why You Should Have Pearl Barley in Your Pantry
    • Ingredient Spotlight
    • How to Make Mushroom Barley Soup
    • Serving
    • Storing
    • More Easy Mushroom Recipes
    • More Vegetarian Instant Pot Soup Recipes
    • Recipe

    A Hearty Vegan Soup

    Like the classic beef and barley soup, Mushroom Barley Soup is usually made with beef broth. In fact, the recipe my good friend Lauretta gave me for this soup calls for beef broth. I adapted her recipe for the Instant Pot and also made it vegan. And if you love vegan food you'll love this spicy miso ramen recipe for an easy weeknight dinner that the whole family will enjoy.

    What I Love About This Recipe

    ✔️ I love anything with mushrooms! 
    ✔️ I appreciate how hands-free this recipe is
    ✔️ Quick and easy that we whip this up on weeknights quite frequently
    ✔️ Most of the ingredients are already in our pantry
    ✔️ The Instant Pot dramatically reduces the cooking time of the barley

    mushroom barley soup served in 3 white bowls


    It’s All About the Texture

    We have here a hearty vegan soup full of umami-rich flavors, and wonderfully earthy, chewy barley. I don’t know about you, but I like having something to chew. The toothsome texture of pearl barley is what makes this soup a one-pot meal. If you’re looking to add meatless meals to your diet, but worry about not feeling satisfied…..mushroom barley soup is a wonderful place to start. 

    What is Pearl Barley

    Pearl Barley (Pearled Barley) is the whole-grain barley that has had the hull and bran removed. The result is a grain that cooks much faster and can absorb more liquid. It does not need to be soaked prior to cooking. This is the version most often used in recipes. 

    pearled barley in a black bowl


    Why You Should Have Pearl Barley in Your Pantry

    Pearl Barley is an amazing grain that can be used to thicken soups and stews. It can replace rice in making risotto. And cooked barley tossed into a simple salad makes it a filling and satisfying meal. Note: Although barley is not the same as wheat, it does contain gluten.

    Ingredient Spotlight

    • Mushrooms are high in nutrients and low in calories. They also give meaty-umami flavor and texture to vegetarian and vegan dishes. Mushrooms are full of antioxidants, vitamins, and minerals and are part of an anti-inflammatory diet. They are rich in Vitamin C, B-Vitamins, Choline, Selenium, and Potassium. Cremini mushrooms, in particular, also provide zinc which is essential for the immune system. 
    • Barley, including Pearl Barley, is super high in dietary fiber which is essential for heart and digestive health. It also takes longer to digest than more refined grains which keep you feeling fuller longer and prevents blood sugar spikes. Barley is also a great source of protein, B-Vitamins, and Iron. Pearl Barley can be used to thicken soups and stews, and the chewy texture is loved by many.
    Ingredients for mushroom barley soup

    How to Make Mushroom Barley Soup

    Here are the quick step-by-step recipe photos. Scroll down at the end of this post for a printable recipe card with exact ingredients and quantities.

    • Set the Instant pot to saute mode and heat half of the oil. Add sliced mushrooms and saute for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Take out the cooked mushrooms with liquids and reserve. Add the remaining oil, onions, garlic, and celery to the pot. Saute for 2 minutes (photos 1 - 4).
    photos one through four of sauteeing mushroom and aromatics in the Instant Pot
    • Next, add mushrooms and saute for another 2 minutes. Add carrots, tomato paste, bay leaf, barley, salt, pepper, and vegetable broth. Pressure Cook for 15 minutes followed by natural pressure release.
    photos five though eight showing how to make mushroom barley soup in the Instant Pot
    • Stir in the reserved mushrooms and garnish with parsley
    photos nine and ten showing mushroom barley soup in the Instant Pot

    Serving

    Serve hot with a warm sliced baguette. You can also add a dollop of sour cream while serving and for a spicy kick sprinkle some red chili flakes on top.

    Storing

    Mushroom Barley Soup can be refrigerated for 3 to 4 days. As the barley continues to absorb liquids the soup will thicken over time. When reheating simply add warm water or broth to bring it to the desired consistency. Barley soup can also be frozen in freezer-proof containers for up to 3 months. To reheat simply thaw overnight and then reheat in the microwave or stovetop.

    More Easy Mushroom Recipes

    • Pasta with Mushrooms
    • Mushroom Masala
    • Mushroom Matar Malai
    • Creamy Mushroom Tartlets
    • Spinach and Mushroom Quesadillas
    • Miso Ramen Soup with Mushrooms

    More Vegetarian Instant Pot Soup Recipes

    • Pasta Fagioli Soup
    • French Onion Soup
    • Tomato Basil Soup
    • Tofu Cilantro Soup
    • Butternut Squash Soup
    • Tomato Beet Soup

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mushroom barley soup served in 3 white bowls
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes

    Instant Pot Mushroom Barley Soup

    A hearty vegan soup full of umami-rich flavors, and wonderfully earthy, chewy barley with an EASY Instant Pot recipe.
    Prep Time15 mins
    Cook Time30 mins
    Natural Pressure Release15 mins
    Total Time1 hr
    Course: Brunch, dinner, Lunch
    Cuisine: American
    Servings: 6
    Calories: 229kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 lb mushrooms I like to use half white and half cremini
    • 4 tablespoons olive oil or butter
    • 4 tablespoons cooking sherry **
    • 1 cup yellow onion finely diced
    • 1 tablespoon garlic minced
    • 1 cup celery thinly sliced
    • 1 cup carrots diced
    • 3 tablespoons tomato paste or ketchup
    • 5 cups low sodium vegetable broth
    • 1 bay leaf
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground pepper
    • ½ cup pearl barley rinsed and drained
    • ¼ cup parsley finely chopped

    To serve (Optional)

    • 1 cup sour cream

    Instructions

    • Slice half of the mushrooms. Dice the remaining half.
    • Set the Instant pot to saute mode and heat half of the oil. Add sliced mushrooms and saute for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Take out the cooked mushrooms with liquids and reserve.
    • Add remaining oil, onions, garlic, and celery to the pot. Saute for 2 minutes. Next, add mushrooms and saute for another 2 minutes. Add carrots, tomato paste, bay leaf, barley, salt, pepper, and vegetable broth.
    • Pressure Cook for 15 minutes followed by natural pressure release.
    • Stir in the reserved mushrooms and garnish with parsley.
    • Serve hot with a warm sliced baguette. You can also add a dollop of sour cream while serving and for a spicy kick sprinkle some red chili flakes on top.

    Video

    Notes

    1. Cooking Sherry - Enhances the flavors and most of the alcohol in it cooks off during the saute. If you do not have cooking sherry you can use water or vegetable broth instead.
    2. Storing - Mushroom Barley Soup can be refrigerated for 3 to 4 days. Barley soup can also be frozen in freezer-proof containers for up to 3 months.
    3. Reheating - As the barley continues to absorb liquids the soup will thicken over time. When reheating simply add warm water or broth to bring it to the desired consistency. To reheat the frozen soup, simply thaw overnight and then reheat in the microwave or stovetop.

    Nutrition

    Calories: 229kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 547mg | Potassium: 717mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3978IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Maneesha says

      February 18, 2022 at 3:07 pm

      This is great, Archana! Do you think we could do this recipe with farro instead of barley?

      Reply
      • Archana says

        February 18, 2022 at 6:58 pm

        Absolutely!

        Reply
    2. SUSMITA says

      January 06, 2023 at 2:02 pm

      Hi Archana - Happy New Year 2023! I made this recipe with little twist - adding few spinach leaves, dried rosemary (to replace parsley) and cherry tomatoes (instead of tomato paste). It came very good, and I learned to incorporate barley in my food now. Thank you so much for sharing wonderful recipes.
      Regards,
      Susmita

      Reply
      • Archana says

        January 07, 2023 at 9:48 pm

        Thank you for the lovely feedback and for sharing your awesome twist with us!

        Reply
    3. Laura says

      January 17, 2023 at 9:11 pm

      Loved it. Very easy to make, tastes great and tasty leftover.5 stars

      Reply
      • Archana says

        January 17, 2023 at 10:17 pm

        Thank you Laura!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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