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.
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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
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.
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.
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).
- 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
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
- Easy Mushroom Soup
- Broccoli Cheddar Soup
- Pasta Fagioli Soup
- Minestrone Soup
- French Onion Soup
- Tomato Basil Soup
- Tofu Cilantro Soup
- Butternut Squash Soup
- Tomato Beet Soup
Recipe
Instant Pot Mushroom Barley Soup
Equipment
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
- 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.
- 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.
- 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.
Maneesha says
This is great, Archana! Do you think we could do this recipe with farro instead of barley?
Archana says
Absolutely!
SUSMITA says
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
Archana says
Thank you for the lovely feedback and for sharing your awesome twist with us!
Laura says
Loved it. Very easy to make, tastes great and tasty leftover.
Archana says
Thank you Laura!