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Instant Pot Vegan Vegetable And Barley Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegetable Barley Soup Instant Pot

This hearty and wholesome vegetable barley soup is a comforting one-pot meal made in the Instant Pot. It’s vegan-friendly, easy to prepare, and perfect for meal prep or a cozy dinner any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cups
Calories 189 kcal

Ingredients
  

Main ingredients

  • 1 tablespoon Olive oil skip it if you wanna keep it whole food plant based
  • 1 medium Shallot diced nice and small
  • 3-4 cloves Garlic minced
  • 1 stalk Celery diced
  • 1 medium Carrot diced
  • 1 medium Zucchini diced
  • 2 medium Potatoes cubed
  • 1 cup Baby spinach packed, added at the end
  • 1 cup Pearled barley rinsed, washed and drained
  • 15 oz can Garbanzo beans rinse, wash and drain water
  • 15 oz can Fire roasted crushed tomatoes
  • 4 cups Low sodium vegetable broth or water
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Lemon juice for a little zing at the end
  • To taste Salt
  • To taste Black pepper
  • Freshly grated parmesan cheese or nutritional yeast for vegan topping

Instructions
 

Instructions

  • Set your Instant Pot to sauté mode and heat the tablespoon of olive oil until it’s shimmering and ready for shallots.
  • Toss in the diced shallot and minced garlic; sauté until translucent and wonderfully fragrant.
  • Add the diced celery, carrot, zucchini, and potatoes. Sauté everything for about 3-4 minutes to blend the flavors.
  • Pour in the rinsed pearled barley and the drained garbanzo beans. Mix to combine before adding liquid.
  • Pour 4 cups of vegetable broth or water to cover all ingredients. Lock the lid and set the Instant Pot to manual high pressure for 20 minutes.
  • After cooking, let the pressure release naturally for 10 minutes, then do a quick release to vent leftover steam. Open the lid.
  • Stir in the baby spinach until wilted. Season with salt and pepper to taste.
  • Serve hot topped with freshly grated parmesan or nutritional yeast, red pepper flakes, and fresh herbs if desired.

Notes

This vegetable barley soup is great for meal prep and stores well in the fridge and freezer. Adjust liquid amounts to achieve a soup or stew consistency. Add toppings like avocado or cheese for variety.