You can’t go wrong with a savory and hearty barley soup, and this one has a few special ingredients to make it anything but a bland healthy recipe!
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About This Recipe
You’re basically just cooking the vegetables here, so it’s a pretty quick pressure cook.
The use of the Instant Pot may be a little extra, but we think it helps infuse all the flavors and, well… it is just fun! Plus, you can let it be on keep warm all day and have your soup hot and ready anytime!
Could you make this on the stove? Heck yeah! Might take a little longer, maybe 12-20 minutes simmering, and of course, the barley on the stovetop would be a whole different story… but once the veggies are cooked through your soup is ready. The pressure up time plus pressure release time makes this recipe take longer than the short time it needs to be cooking under pressure, but it is still worth it!
If you’re a regular here, you may have noticed we’ve been ghost on the blog with new Instant Pot recipes for a while, and that is because our trusty 5 year old original IP just stopped heating up! At the same time, we were really busy, and doing a lot of quick unhealthy meals, along with some Hello Fresh and the like to keep it balanced. We realized after a couple months how much we missed our IP and life in the kitchen just wasn’t the same!
Of course, at that point, we waited just a liiiiiiiittle longer to take advantage of a sweet 54% off Amazon deal, and here we are! I don’t know exactly why our OG Instant Pot stopped working, but I do have a theory! We hadn’t used it for a few weeks, whereas before it had been used basically daily for 5 years, so we think it got temperamental and decided to peace out on us…
Um, yes please!!!
So now… we are BACK to creating new Instant Pot recipes with a shiny new beautiful 6 quart Duo Plus!
32 oz carton vegetable broth
15.5 oz can dark red kidney beans
14.5 oz can chili-ready tomatoes
2 cups cut carrots, ½ inch pieces
2 cups cut celery, ½ inch pieces
2 cups cut onion, ½ inch pieces
2 cups cut kale, ¼-½ inch pieces
1 cup cooked barley* or GF sub
2/3 cup plain pumpkin puree
1/4 cup Bragg’s Liquid Aminos
1 tsp Italian seasoning
1 tsp granulated garlic
1/2 tsp black pepper
1/2 tsp rosemary