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.


Soup Recipes · Vegetable Soup Recipes · Squash Soup Recipes · Zucchini Soup Recipes


Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hrs
Additional Time: 10 mins
Servings: 6

Ingredients

Ingredients List

  • 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


Directions

  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)

Nutrition Facts
209 Calories
2g Fat
43g Carbs
7g Protein


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