Mushroom Barley Soup with Ten Minutes Work – Instant Pot!

This is a great soup, my comfort food — a meal in itself for a wintry evening. It took me ten minutes of prep time to load it into my Instant Pot, was cooked under pressure for 20 minutes while I put my feet up — and soup.

Ingredients

  • 2 TB extra virgin olive oil
  • 1/2 Spanish onion, petite diced
  • 2 large carrots, sliced on the bias
  • 2 stalks celery, sliced
  • 4 medium to large plum tomatoes, petite diced (or a 19 oz. can)
  • 1/2 lb. pearl barley
  • 1 lb. baby belle mushrooms, quartered (this time I used one very large Portobello mushroom
  • 2 cups chopped greens (kale/spinach/chard, any or all)
  • 6 cups water
  • 2 tsp. salt
  • 1/4 – 1/2 tsp. hot paprika
These were my raw ingredients for the Mushroom Barley Soup I made in my Instant Pot.

Instructions

  1. Add the extra virgin olive oil to the Instant Pot.
  2. Petite dice or chop the onion and add to the Instant Pot. Turn on IP to Saute for 5-10 minutes while you prep the remaining veggies.
  3. Slice the carrots on the bias and add to the onions in the IP while continuing the Saute.
  4. Slice the celery and add to the IP while continuing the Saute.
  5. If the veggies are soft or you’ve completed 10 minutes of Saute time, Cancel.
  6. Add all remaining ingredients: the petite diced tomatoes (I usually use fresh but was lazy this time), the 6 cups of water, the cut-up mushrooms, chopped greens, barley, water and seasonings. Stir.
  7. Close the lid on the IP and close the vent. Set to Pressure for 20 minutes. Close the vent.
  8. When the 20 minutes is complete, open the steam release until you can open the lid, about 10 minutes, then remove the lid, check seasonings and serve. Mmmm…mmm…good.

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