Rating: 4.54 stars
28 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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®.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts

209 calories; protein 7.3g; carbohydrates 43.2g; fat 1.8g; sodium 1116.5mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
11/01/2018
I'm vegan and my family is not and we all loved it! It looks soupy when I opened the instant pot lid but it thickened up overnight which I like it a little thicker so it was perfect. If you prefer it soupy I would think you could warm it up on the stove and just add a little water. Either way we liked it a lot and I'll definitely make it again. It was really easy to make. Read More
(3)

Most helpful critical review

Rating: 2 stars
02/05/2020
You need to Make far too many Substitutions and additions in order to make this dish edible. And even after all of that, It's just not that good. Read More
(1)
28 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/03/2019
It's a good soup but why would you put sugar in it? Must sugar be added to everything? Read More
(6)
Rating: 5 stars
11/01/2018
I'm vegan and my family is not and we all loved it! It looks soupy when I opened the instant pot lid but it thickened up overnight which I like it a little thicker so it was perfect. If you prefer it soupy I would think you could warm it up on the stove and just add a little water. Either way we liked it a lot and I'll definitely make it again. It was really easy to make. Read More
(3)
Rating: 5 stars
01/09/2020
I really enjoyed this soup!! I will for sure be making it again but next time I ll add a little more barley. Read More
(2)
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Rating: 5 stars
02/09/2019
Followed the recipe exactly and we used the Kitchen Basics unsalted vegetable stock. We used an Instant Pot 6 qt and let it natural release for 30 minutes. Pretty perfect. Read More
(1)
Rating: 5 stars
01/20/2019
This was delicious! I used homemade broth and threw in some navy beans... kids had seconds!! Read More
(1)
Rating: 2 stars
02/05/2020
You need to Make far too many Substitutions and additions in order to make this dish edible. And even after all of that, It's just not that good. Read More
(1)
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Rating: 5 stars
09/16/2019
Made this according to directions with the exception of the tomatoes-I used garden fresh rather than canned. I also didn't have bay leaves so added garden fresh basil. This soup turned out quite watery initially but thickened up after letting it sit for a while. It was very delicious! Read More
Rating: 5 stars
04/20/2020
We loved the soup. Just a great meal for a cold day. I love barley and not many recipes use barley. Read More
Rating: 3 stars
11/22/2020
Recipe as is? Meh. Kind of bland. Followed the instructions and it definitely needed something. Added more salt, helped a little. Added some Frank’s Red Hot. Much better. Not sure I’ll make this again. Read More