Instant Pot Vegan Vegetable and Barley Soup


Barley, zucchini, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr


  • 2 quarts vegetable broth

  • 1 cup uncooked barley

  • 1 (14.5 ounce) can canned diced tomatoes

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 1 zucchini, chopped

  • 1 onion, chopped

  • 1 cup frozen corn kernels

  • 2 bay leaves

  • 1 teaspoon salt

  • 1 teaspoon white sugar

  • ½ teaspoon ground black pepper

  • ½ teaspoon garlic powder


  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). 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)

209 Calories
2g Fat
43g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 209
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 1117mg 49%
Total Carbohydrate 43g 16%
Dietary Fiber 9g 33%
Total Sugars 10g
Protein 7g
Vitamin C 15mg 74%
Calcium 78mg 6%
Iron 3mg 14%
Potassium 470mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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