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.
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
Instructions
- Slice half of the mushrooms and dice the remaining half.
- 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.
- 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.
- Pressure cook on high for 15 minutes, followed by a natural pressure release.
- Stir in the reserved sautéed mushrooms and garnish with fresh parsley (optional).
- Serve hot.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.