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Instant Pot Vegetable Barley Soup

This is a hearty soup filled with many different vegetables, beans and spices.
Course: Main Course
Cuisine: American
Keyword: vegan, Vegetarian

Equipment

  • Instant Pot

Ingredients

  • 1 cup barley organic
  • 1.5 tbsp olive oil extra virgin
  • 1/2 tsp cumin seeds
  • 6 cups vegetable broth
  • 1 carrot diced
  • 2 celery ribs, diced
  • 1 tsp ginger minced
  • 14.5 oz fire roasted tomatoes 1 can
  • 2 cups spinach chopped
  • 13 oz cannelini beans organic
  • 1 zucchini diced
  • 1 bell pepper diced
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp red crushed pepper
  • 1 tsp salt to taste
  • 2-3 basil leaves garnish

Instructions

  • Turn on Instant Pot to "Saute" mode and add in oil.
  • Once oil is hot, add in cumin seeds. Let it splutter.
  • Then add in celery, carrots, ginger and bay leaves. Let it cook for a few minutes.
  • Add in zucchini, cannelini beans and bell peppers along with all the spices and seasoning. Mix well.
  • Add in fire roasted tomatoes and tomato paste. Give it a stir.
  • Add in barley and vegetable broth. Mix well.
  • Add in spinach.
  • Press cancel to turn off "saute" mode. Place lid on, seal the IP and turn on "High Pressure" mode. Set timer to 20 minutes.
  • After pressure mode is complete, naturally release for 15 minutes.
  • Serve and garnish with basil.

Notes

If you get low sodium or no salt added fire roasted tomatoes, you may want to adjust salt as per your taste. You can use any vegetables you want or that are seasonal. If you do not have an Instant Pot, you can use a heavy bottom pot and let it simmer for 45 minutes or until vegetables and barley are tender. You can freeze leftover soup.