Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Vegan Vegetable and Barley Soup

Rated as 5 out of 5 Stars
78

"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®."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 212
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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...