Barley Vegetable Soup in the Pressure Cooker

BY : PUBLISHED : September 11th, 2020 UPDATED: November 21st, 2021

Thank you to Sprouts for sponsoring this recipe.

If you’ve been following me for awhile, you already know that I’m big-time obsessed with my Instant Pots! And, yes, you read that right, over the years I have purchased/been gifted a couple of them because they make my life a lot easier. 🙂 They also make cooking nutrient-dense, plant-based meals so fast and easy!

Although I use mine all-year-round, fall is fast approaching and a pressure cooker is the perfect kitchen tool when it gets a little cooler and all I want to do is load up on veggie-heavy soups (I actually do this all-year-round, too =D).

Barley vegetable soup in a white bowl next to a full Instant Pot.

Fortunately, I live near a Sprouts where I can load up on cheap veggies. They have the friendliest people who work in the store near me (a few of whom now follow my page – hi, friends!), and I also appreciate that produce is so inexpensive!

Here’s one of the recipes I’ve been loving lately!

Barley vegetable soup in a white bowl next to a full Instant Pot.

Barley Vegetable Soup in the Pressure Cooker

Toni Okamoto
No need to spend hours in the kitchen in order to enjoy a comforting dinner! This Barley Vegetable Soup in the Preassure Cooker cooks itself!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 363 kcal
METHOD Pressure Cooker
DIET Vegan

Ingredients
  

  • 3/4 cup of pearl barley
  • 1 small yellow onion, diced
  • 4 garlic cloves, minced
  • 3 small russet potatoes, chopped
  • 4 ribs of celery, sliced
  • 3 carrots, diced
  • 7 cups of water
  • 4-5 cubes of vegetable bouillon
  • 2 cups of frozen broccoli
  • 1 cup of frozen spinach
  • 16 ounces of extra firm tofu, diced
  • Juice of ½ of a lime
  • Salt and pepper, to taste
  • Hot sauce, optional
  • Minced cilantro, for garnish (optional)

Instructions
 

  • In a pressure cooker that’s at least 6-quarts, add the barley, onion, garlic, potatoes, celery, carrots, water, and bouillon. Try with 4 cubes first, and if you need more flavor, add another when everything is finished cooking.
  • Put the lid on the pressure cooker and cook on high pressure for 20 minutes.
  • When it’s finished, do a quick release and stir in the frozen broccoli, spinach, tofu, lime juice (if using), and pepper. Check to see if it needs more flavor, and if so, stir in the other bouillon cube.
  • Serve and drizzle with hot sauce (if using). Sprinkle on cilantro (if using).

Nutrition

Calories: 363kcalCarbohydrates: 68gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 381mgPotassium: 1384mgFiber: 12gSugar: 7gVitamin A: 12692IUVitamin C: 58mgCalcium: 188mgIron: 5mg
Keyword barley, instant pot, miyoko's butter, pressure cooker, quinia soup, seasonal recipes, vegan dinner, vegan soup, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Barley Vegetable Soup in the Pressure Cooker | Plant-Based on a Based | #soup #barley #veggie #vegan #pressure #cooker #instant #pot #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

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