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Instant Pot® Vegan Vegetable and Barley Soup

Rated as 4.64 out of 5 Stars

"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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1 h servings 212
Original recipe yields 6 servings


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  1. 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(R)). 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.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts

Per Serving: 212 calories; 1.8 44.1 7.4 0 1123 Full nutrition

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Read all reviews 7
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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 pref...

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.

This was delicious! I used homemade broth, and threw in some navy beans ... kids had seconds!!

It was really delicious, I added other vegetables like spinach and silverbeet.

It's a good soup but why would you put sugar in it? Must sugar be added to everything?

Pretty tasty.

This was delicious! Perfection