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Instant Pot Mushroom Barley Soup - Whip up a hearty Mushroom Barley Soup in your Instant Pot with this easy recipe. Packed with savory mushrooms and wholesome b

Instant Pot Mushroom Barley Soup

Whip up a hearty Mushroom Barley Soup in your Instant Pot with this easy recipe. Packed with savory mushrooms and wholesome barley, it's ready in under an hour.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Cuisine: American
Calories: 350
Ingredients Method Video Notes

Ingredients
  

  • 1 lb mushrooms (half white, half cremini)
  • 4 tablespoons olive oil
  • 4 tablespoons cooking sherry
  • 1 cup yellow onion (finely diced)
  • 1 tablespoon garlic (minced)
  • 1 cup celery (thinly sliced)
  • 1 cup carrots (diced)
  • 3 tablespoons tomato paste
  • 5 cups low sodium vegetable broth
  • 1 bay leaf

Method
 

  1. Slice half of the mushrooms and dice the remaining half.
  2. Set the Instant Pot to sauté mode and heat half of the olive oil. Add the sliced mushrooms and sauté for 2 to 3 minutes. Add the cooking sherry as the mushrooms start to stick, cooking for an additional 2 minutes. Remove the cooked mushrooms with their liquid and reserve.
  3. Add the remaining olive oil, diced onion, minced garlic, and sliced celery to the pot. Sauté for 2 minutes. Next, add the diced mushrooms and sauté for another 2 minutes. Add the diced carrots, tomato paste, bay leaf, 1 cup of pearl barley, salt, pepper, and vegetable broth.
  4. Pressure cook on high for 15 minutes, followed by a natural pressure release.
  5. Stir in the reserved sautéed mushrooms and garnish with fresh parsley (optional).
  6. Serve hot.

Video

Notes

- Use a mix of mushroom varieties for deeper flavor.
- Don't skip reserving the first sautéed mushrooms; they add an intense umami boost.
- For a thicker soup, add an extra 1/4 cup of barley.
- Serve with a side of crusty bread for dipping.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.