This Instant Pot Mushroom Barley Soup Recipe contains affiliate links.
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. 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?
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!
Check Out These Other Instant Pot Soup Recipes!
- Instant Pot Vegetable Barley Soup Recipe
- Instant Pot Potato Soup Recipe
- Instant Pot Cheeseburger Mac and Cheese Recipe
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!
Now, I LOVE mushrooms and I eat them all the time. I throw them in tons of dishes that I make on a regular basis, such as spaghetti, chicken cacciatore, omelets, etc. But I know that a lot of people do not care for mushrooms…and while I certainly won’t judge you for not liking mushrooms, this recipe really isn’t for you. The main ingredient is actually the mushrooms and you simply can not replace them with something else or omit them entirely. It will completely change the soup and leave it very boring and dull.
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!
Do you not have an Instant Pot yet? Check out these babies I found on Amazon! I swear, they have EVERYTHING that your little heart could possibly desire on that website!
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
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 4 cups beef broth
- 2 cups water
- 1/2 cup pearl barley (dry)
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon pepper
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!
To print this Instant Pot Mushroom Barley Soup Recipe, simply click the recipe card below. I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
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
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 4 cups beef broth
- 2 cups water
- 1/2 cup pearl barley dry
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 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.
If you enjoyed this Instant Pot Mushroom Barley Soup Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!
Do you need a little visual guidance for when it comes time to make this Instant Pot Mushroom Barley Soup recipe? I know that sometimes people just love watching recipe videos, and while I am not a pro at shooting videos, I did find a really easy to make videos out of my still photos! Check out this little video, what do you think? Are these helpful, or just entertaining? Should I continue to make them for upcoming recipes? Let me know!
Check out these other great Instant Pot recipes that I have shared on The Rebel Chick over the last year or so. While we do not post them very often, we do have a few!
Instant Pot Vegetable Barley Soup Recipe
Instant Pot Potato Soup Recipe
Instant Pot Cheeseburger Mac and Cheese Recipe
Instant Pot Peppery Radish Stew Recipe
I have mostly slow cooker recipes, as that is what I really prefer to make. You can find a ton of Slow Cooker Recipe on my site. If there are any favorite slow cooker or Instant Pot recipes that you would like to recommend to me, please feel free to share them in the comment section below! I love getting feedback from my regular readers, so don’t hold back with your lovely ideas!
When do you add the barley?
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!
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.
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!
Sounds delicious!!!! I am so glad that you liked it so much!