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    Home » Food

    Instant Pot Mushroom Barley Soup

    July 3, 2019 by Jenn 8 Comments

    787 shares

    Here is an Instant Pot Mushroom Barley Soup Recipe and it's really good! I know that the Instant Pot recipes craze is sweeping the nation, and I for one, am totally behind it.

    bowl of soup with mushrooms

    This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure for more information.

    Instant Pot Mushroom Barley Soup Recipe

    I've been behind the slow cooker craze for years and from what I've heard, the Instant Pot is even better. So let's embrace it, okay? Anything to make our hectic lives even just a tiny bit easier, especially during back to school season and the holidays!

    As much as I have loved my slow cooker over the years - and you should know this because I am constantly sharing slow cooker recipes with you guys - I really love the idea of an "Instant" dinner!

    I think the Instant Pot is great for when you find yourself rushing home after a really long day and need to throw something together quickly for dinner. We can't eat take out all the time, right?

    bowl of soup with mushrooms

    Where can I find the recipe card?

    If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas, hit the Jump to Recipe button for the printable recipe card.

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    Are you looking for other Soup recipes?

    Check out these super delicious Instant Pot and Slow Cooker recipes that I have shared over the years, like our Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

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    bowl of soup with mushrooms

    Why You will love this Instant Pot Soup

    Now, while this Instant Pot Mushroom Barley Soup Recipe may not exactly be holiday food, it definitely hits the spot during the fall and those long, cold winter months, so I think that it is perfect for the fall and winter!

    It is also a really hearty, filling soup to make when you aren't feeling well and aren't really in the mood for your classic under-the-weather soup...chicken and noddle! 

    A note about this Instant Pot Mushroom Barley Soup Recipe: While this soup is basically a vegetarian dish, it does contain beef broth. You can make this a 100% vegetarian soup by simply replacing the beef broth with vegetable broth! 

    Instant Pot Mushroom Barley Soup Recipe

    Instant Pot Mushroom Barley Soup Recipe

    Instant Pot Mushroom Barley Soup Recipe Ingredients:

    Instant Pot Mushroom Barley Soup Recipe
    • 1 lb sliced mushrooms
    • 1 small onion, diced
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • 1 tablespoon minced garlic
    • 4 cups beef broth
    • 2 cups water
    • ½ cup pearl barley (dry)
    • 1 teaspoon salt
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • ½ teaspoon pepper

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    Instant Pot Mushroom Barley Soup Recipe Directions:

    Place all of your onion, carrots, celery, mushrooms and garlic into the instant pot.

    Instant Pot Mushroom Barley Soup Recipe

    Add in the broth, barley and water and mix it together really well. Next, stir in seasonings and make sure that it is completely mixed in.

    You do not want to end up with clumps of seasoning floating around in your finished product. 

    Instant Pot Mushroom Barley Soup Recipe

    Place the cover onto the instant pot and seal the quick release valve. Set the instant pot to manual, high pressure for 25 minutes.

    When the cooking cycle is finished, quick release the pressure valve and open the lid, spoon out the soup and serve it up! YUM!

    Instant Pot Mushroom Barley Soup Recipe

    This Instant Pot Mushroom Barley Soup Recipe serves 4-6 people.

    bowl of soup with mushrooms

    Share this Instant Pot Mushroom Barley Soup Recipewith your friends and family on social media!

    If you love the recipe for our Instant Pot Mushroom Barley Soup as much as we do, please leave me a 5-star review below and help me share this Instant Pot Soup recipe on Facebook, Twitter and Pinterest!

    If you do make the recipe, I hope that you will share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!

    Instant Pot Mushroom Barley Soup Recipe
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    To print the recipe card for this Instant Pot Mushroom Barley Soup, simply click the recipe card below!

    I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

    Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

    Instant Pot Mushroom Barley Soup Recipe

    Instant Pot Mushroom Barley Soup Recipe

    Jennifer
    Instant Pot Mushroom Barley Soup is an easy Slow Cooker recipe! Try this Crockpot Soup is an easy Dinner recipe perfect and the best Comfort Food recipe!
    5 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer, Dinner, Entree
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 1 lb sliced mushrooms
    • 1 small onion diced
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • 1 tablespoon minced garlic
    • 4 cups beef broth
    • 2 cups water
    • ½ cup pearl barley dry
    • 1 teaspoon salt
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • ½ teaspoon pepper

    Instructions
     

    • Place onion, carrots, celery, mushrooms and garlic into instant pot. Add broth and water and mix well. Stir in seasonings.
    • Place the cover onto the instant pot and seal the quick release valve. Set the instant pot to manual, high pressure for 25 minutes. When cooking cycle is finished, quick release the pressure valve and  open the lid, spoon out the soup and serve.
    Keyword barley, mushrooms, soup
    Tried this recipe?Let us know how it was!

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    787 shares

    About Jenn

    Jenn, AKA "The Rebel Chick," is a 40-something Gen Xer who strives to help her readers live their best lives possible. Whether it be through sharing new recipes, sharing her dating stories, or encouraging people to embrace adventure and travel, she aims to inspire people to live full, happy and authentic lives.

    Reader Interactions

    Comments

    1. Ep

      December 01, 2019 at 5:26 pm

      When do you add the barley?

    2. Jenn

      December 02, 2019 at 1:10 pm

      That would be helpful, wouldn't it? I am so sorry, thank you for pointing this out to me! You add the barley with the liquid. I just updated the post!

    3. Leslie B

      January 18, 2020 at 5:47 pm

      Thank you for this recipe. The soup is delicious and very easy to make.
      My only issue was that there was not enough barley. Most likely I used too fine a barley. Easy fix - just boil some more barley and add it to the soup.
      Perfect soup for a cold snowy day.

    4. Laura Groome

      March 08, 2020 at 2:01 pm

      5 stars
      This was delicious!

      I added 2 bay leaves, a few leaves of fresh basil, spinach and kale to the pot. I took out the bay leaves and gave the soup a couple of short whirs with my immersion blender to thicken the soup, for my taste. This will be a staple for me!

    5. Jenn

      March 17, 2020 at 3:23 pm

      Sounds delicious!!!! I am so glad that you liked it so much!

    6. Leslie Markiewicz

      March 14, 2022 at 9:34 pm

      I also felt that it was not enough barley, so I added more uncooked barley after the soup cooked and it sat overnight(in fridge) and barley was fine. The picture looks like chicken stock was used instead of beef and I think next time I will use that. Also added wild mushrooms! Enjoyed the soup!

    7. Karen

      June 13, 2022 at 9:28 am

      Does this freeze well?

    8. Jenn

      July 11, 2022 at 8:36 am

      I would not suggest freezing this recipe. I think it would be mushy once defrosted.

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    Hi, I'm Jennifer! I'm a Miami native and I love sharing easy dinner recipes, baking recipes, travel ideas and general Miami Lifestyle fun! Follow along for inspiration on how to make the most of your life!

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