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    Home » Recipes » Hearty Soups

    Vegetable Barley Soup in Instant Pot

    Published: Nov 12, 2022 by Shilpa · This post may contain affiliate links · 5 Comments

    Jump to Recipe Jump to Video
    5 from 47 votes
    This Indian-style vegetable pearl barley soup is so healthy, nourishing, and flavorful. This vegan soup is perfect for cold winter nights. Made in an Instant Pot, it is ready in less than 30 minutes, with less than 10 minutes of hands-on time.
    vegetable barley soup.

    Vegetable barley soup step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients and substitutes
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card
    • Comments

    About this recipe

    Healthy, wholesome, and nourishing Indian-style pearl barley soup is perfect for cold winter nights. This barley soup recipe uses warming spices, is very filling, and so easy to make. It is loaded with vegetables and can be customized to your liking.

    Making it in the Instant Pot saves so much time and this vegan soup comes together in 30 minutes (with 10 minutes of hands-on time). This home-style vegetable barley soup with subtle flavors and minimal spices is soul-satisfying and perfect for busy weeknights.

    Read on for ingredients and substitutes, step-by-step instructions, and useful tips to make this hearty, healthful, and delicious barley vegetable soup in Instant Pot. Check out more Indian soup recipes here.

    vegetable barley soup.

    Ingredients and substitutes

    barley soup ingredients with labels.

    Barley: Pearl barley is the main ingredient to make this dish.

    Onion and celery: They form the base of the soup. You can use either one of them or both.

    Garlic and curry leaves: Adds a lot of flavor to the soup. Skip curry leaves if you do not have them.

    Vegetables: I have used peas, carrots, and hyacinth beans. You can use any vegetables of your choice. Sweet corn, mushrooms, bell peppers, green beans, etc. work well.

    Spices: I use ground cumin, ground pepper, turmeric, and garam masala. You can substitute garam masala with curry powder.

    Vegetable stock: This can be substituted with chicken stock or just water.

    Step-by-step instructions

    Set the Instant Pot in saute mode and heat olive oil. Add bay leaf, garlic, and curry leaves. Saute for one minute (step 1).

    Next, add onion and celery. Saute for 3 minutes, until they soften (step 2).

    Add the barley, tomatoes, and vegetables. Also, add salt, pepper, ground cumin, turmeric, and garam masala. Mix well and saute for 2 minutes (steps 3, 4).

    saute onion and veggies.

    Add the stock and water. Secure the IP lid and set it to soup mode for 18 minutes (steps 5, 6).

    Do a natural release of pressure for 5 minutes, then do a quick release. Top with cilantro and lemon/lime juice (steps 7, 8).

    pressure cook.

    Hearty and healthy barley soup ready to be served.

    vegetable barley soup in Instant Pot.

    Useful tips

    You can add vegetables of your choice to make this soup. I have used peas, carrots, and hyacinth beans. Sweet corn, mushrooms, bell peppers, green beans, etc. work well.

    Wash the barley thoroughly and drain all the water before using them.

    Vegetable stock can be substituted with chicken stock or water.

    If you want more runny soup, use ¾ cup of barley instead of one cup.

    You may also like:
    1. Lentil soup recipe.
    2. Millet soup.
    3. Butternut squash soup.
    4. Instant Pot spinach soup.
    5. Indian-style quinoa soup.

    vegetable barley soup.

    FAQs

    Is barley gluten-free?

    No. Barley is not gluten-free and cannot be eaten if you are on a gluten-free diet.

    Is barley healthy?

    Barley is considered a healthy grain and is rich in antioxidants, vitamins, and minerals. It is also very high in fiber, keeping you full for longer. It is also known for keeping the body warm during winter.

    How to store this soup?

    Any leftover soup can be stored in the refrigerator for up to 5 days. This soup also freezes well and can be stored in the freezer for up to three months. Reheat the soup in a saucepan over medium heat.

    vegetable barley soup.

    Bonus

    This barley soup is:
    - healthy and nutritious,
    - very easy to make,
    - can be customized as per your liking.

    vegetable barley soup.

    Recipe card

    vegetable barley soup.

    Vegetable Barley Soup (Instant Pot)

    This Indian-style vegetable pearl barley soup is so healthy, nourishing, and flavorful. This vegan soup is perfect for cold winter nights. Made in an Instant Pot, it is ready in less than 30 minutes, with less than 10 minutes of hands-on time.
    5 from 47 votes
    Print Pin Rate
    Author: Shilpa
    Course: Soup
    Cuisine: Indian
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    Ingredients

    • 1 cup pearl barley
    • 1 tablespoon oil
    • 1 sprig curry leaves
    • 2-3 cloves garlic finely chopped
    • 1 small onion finely chopped
    • 1 stalk celery finely chopped
    • 1 medium tomato chopped
    • 1½ cups vegetables I used carrots, peas, and hyaciynth beans
    • ¾-1 teaspoon salt (adjust as per taste)
    • 3 cups vegetable stock
    • 3 cups water
    • ½ lemon
    • 2 tablespoon cilantro

    Spices:

    • 1 bay leaf
    • ½ teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    • ½ teaspoon ground pepper

    Instructions

    Prep:

    • Wash the barley thoroughly. Drain all the water and set it aside.
    • Chop the vegetables and set them aside.

    Make the soup:

    • Set the Instant Pot in saute mode and add oil.
    • Once it heats, add bay leaf, curry leaves, and garlic. Saute for one minute.
    • Next, add onion and celery. Saute for 3 minutes, until they soften.
    • Add the barley, tomatoes, and vegetables. Add salt, pepper, ground cumin, turmeric, and garam masala. Mix well and saute for 2 minutes.
    • Add the stock and water.
    • Secure the IP lid and set it to soup mode for 18 minutes.
    • Do a natural release of pressure for 10 minutes, then do a quick release.
    • Top with cilantro and lemon/lime juice. Serve hot.

    Video

    Notes

    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Vegetable Barley Soup (Instant Pot)
    Amount per Serving
    Calories
    194
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0.3
    g
    2
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    787
    mg
    34
    %
    Potassium
     
    354
    mg
    10
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    2471
    IU
    49
    %
    Vitamin C
     
    19
    mg
    23
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Hearty Soups

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      Vegetable Quinoa Soup in Instant Pot (V+GF)
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      Gujarati Kadhi
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      Spinach Soup / Palak Soup
    • curried butternut squash soup.
      Curried Butternut Squash Soup

    Reader Interactions

    Comments

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      Recipe Rating




    1. Traci says

      February 19, 2023 at 8:06 am

      5 stars
      Tried this, it was an incredibly tasty and delicious soup! I enjoyed a nice cup of it on a snowy day!

    2. Amanda Dixon says

      February 19, 2023 at 1:19 pm

      5 stars
      I made this soup for dinner last week, and it was wonderful! It was super hearty with all those vegetables and the barley, and I love how quickly it came together with the Instant Pot.

    3. Jere Cassidy says

      February 19, 2023 at 2:34 pm

      5 stars
      Thanks for this barley soup recipe. I am familiar with the vegetable beef barley soup and loved the different flavors your recipe offered. This is the first time using the instant pot for soup and it came out perfect.

    4. Sarita says

      February 19, 2023 at 3:10 pm

      5 stars
      This was DELICIOUS! I adapted it by using 1/2 cup of tinned tomatoes since it is the middle of winter here and no fresh tomatoes to be found. Also used curry powder as no fresh curry sprigs either. So good!

    5. Addison says

      February 19, 2023 at 6:17 pm

      5 stars
      This barley soup was so hearty and savory! It was so quick and easy in my Instant Pot too.

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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