Elevate your instant pot cooking to new heights: barley soup recipe for effortless deliciousness

Indulge in the warmth and comfort of a hearty barley soup, made effortlessly in your Instant Pot. This barley soup recipe instant pot is a perfect meal for chilly evenings, providing both sustenance and a boost of nutrients.

Ingredients

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups beef broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

1. Sauté: Select the “Sauté” function on your Instant Pot. Add olive oil and heat. Add onion, carrots, and celery and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
2. Add Barley: Rinse the barley under cold water. Add it to the pot and stir to coat with the vegetables.
3. Add Liquids: Pour in the beef broth, diced tomatoes, and enough water to cover the ingredients by about 1 inch.
4. Add Beans and Corn: Add the drained kidney beans and corn.
5. Season: Stir in oregano, thyme, black pepper, and salt to taste.
6. Pressure Cook: Close the lid and set the valve to “Sealing.” Select the “Pressure Cook” function and set the timer to 20 minutes.
7. Natural Release: After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
8. Serve: Ladle the barley soup into bowls and enjoy the comforting warmth and nourishment.

Tips

• For a thicker soup, use less liquid. For a thinner soup, add more liquid.
• Add other vegetables to your liking, such as potatoes, peas, or green beans.
• If you don’t have kidney beans, you can substitute another type of bean, such as pinto beans or black beans.
• Garnish the soup with fresh parsley or chives for extra flavor and color.

Variations

• Vegetarian Barley Soup: Omit the beef broth and use vegetable broth instead. Add more vegetables, such as mushrooms or bell peppers.
• Chicken Barley Soup: Use chicken broth instead of beef broth and add cooked chicken to the soup.
• Creamy Barley Soup: Stir in 1 cup of heavy cream or half-and-half after the soup has finished cooking.

Benefits of Barley Soup

Barley soup is not only delicious but also packed with nutrients. Barley is a whole grain that provides fiber, protein, and essential vitamins and minerals. It can help regulate blood sugar levels, lower cholesterol, and promote digestive health.

In a nutshell

This barley soup recipe instant pot is a convenient and delicious way to enjoy a hearty and nutritious meal. Whether you’re looking for a comforting dinner or a healthy lunch, this soup is sure to satisfy.

Popular Questions

Q: Can I use quick-cooking barley in this recipe?
A: Yes, you can use quick-cooking barley. Reduce the cooking time to 10 minutes.
Q: How can I make the soup gluten-free?
A: Use gluten-free barley and beef broth.
Q: Can I freeze the barley soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw it overnight in the refrigerator before reheating.