Instant Pot Mushroom Barley Soup
Instant Pot Mushroom Barley Soup is incredibly flavorful. The secret ingredient is miso paste, which adds rich umami flavor. This barley soup is vegan and easy-to-make in your Instant Pot. Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minute cooking time + 10 minute quick release
Ingredients
- ¼ cup olive oil
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- 8 to 12 ounces mushrooms*, roughly chopped into small pieces
- 1 tablespoon soy sauce
- 2 cups water
- 4 cups vegetable broth
- 1/2 cup uncooked pearl barley
- 2 tablespoons white or yellow miso
Directions
- 1
Use the saute setting on the Instant Pot to warm the olive oil.
- 2
Add the onion and celery. Saute until soft, about 5 minutes. Keep an eye on the onion so it doesn’t burn or stick to the pot.
- 3
Add half of the mushrooms and cook for a minute or two, stirring frequently, until the mushrooms have cooked down and decreased in size.
- 4
Add the remaining mushrooms and saute several more minutes, stirring frequently, until the mushrooms are very soft.
- 5
Drizzle the soy sauce over the mushrooms and mix well.
- 6
Add water, broth and pearl barley.
- 7
Secure the lid and cook the soup for 15 minutes on high pressure.
- 8
When the cooking time is complete, wait 10 minutes then do a quick release of steam.
- 9
In a small bowl, whisk together 2 tablespoons of miso paste with ½ cup of the hot soup broth until very smooth.
- 10
Slowly pour the miso into the pot of soup, stirring or whisking as you pour.
- 11
Taste the soup. Sometimes I add 1 more tablespoon of miso (make sure to whisk it in a small bowl with broth before pouring it into the soup). You can also add salt and black pepper if the soup needs it.