Instant Pot Vegan Vegetable And Barley Soup Recipes
INSTANT POT VEGETABLE SOUP WITH BARLEY
Easy Instant Pot vegetable soup with barley! This vegan vegetable barley soup recipe is rich with flavor and quick enough for a weeknight meal.
Provided by Trish Bozeman
Categories Main Course Soup
Time 55m
Number Of Ingredients 12
Steps:
- Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushroms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.
- Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.
- Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.
- When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley. Enjoy!
Nutrition Facts : Calories 194 kcal, Carbohydrate 33 g, Protein 5 g, Fat 5 g, Sodium 1004 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
VEGETABLE BARLEY SOUP INSTANT POT
Vegetable Barley Soup is one pot wonder meal. This comfort food classic is vegan, hearty and wholesome.
Provided by Prajakta Sukhatme
Categories Comfort Food
Time 30m
Number Of Ingredients 17
Steps:
- Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
- Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
- Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
- Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
- After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
- Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
- In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
- Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
- Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
- Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
- Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.
Nutrition Facts : ServingSize 1 + cup, Calories 189 kcal, Carbohydrate 37 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 375 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
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