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Photo of Instant Pot® Vegan Vegetable and Barley Soup by Fioa

Instant Pot® Vegan Vegetable and Barley Soup

Rated as 5 out of 5 Stars
4 made it  |  1 reviews   |  1 photos
78

Recipe by:

"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

1 h servings 212
Original recipe yields 6 servings

Directions

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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.
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Nutrition Facts


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

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Reviews

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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...

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