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.
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?
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.
- Stuffed Pepper Soup Instant Pot
- Instant Pot Chicken Drumsticks
- Spaghetti Chicken Crockpot
- Recipe for Macaroni and Tomatoes
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!
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 Ingredients:
- 1 lb sliced mushrooms
- 1 small onion, diced
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 4 cups vegetable broth or 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.
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.
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!
This Instant Pot Mushroom Barley Soup Recipe serves 4-6 people.
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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! You can also email this recipe!
Instant Pot Mushroom Barley Soup Recipe
Ingredients
- 1 lb sliced mushrooms
- 1 small onion diced
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 4 cups broth vegetable or beef
- 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.
Ep says
When do you add the barley?
Jenn says
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!
Leslie B says
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.
Laura Groome says
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!
Jenn says
Sounds delicious!!!! I am so glad that you liked it so much!
Leslie Markiewicz says
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!
Karen says
Does this freeze well?
Jenn says
I would not suggest freezing this recipe. I think it would be mushy once defrosted.