Instant Pot Mushroom Barley Soup
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.
Instant Pot Mushroom Barley Soup
Similar Recipes
Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving a hearty, deeply flavorful soup that practically makes itself? This Instant Pot Mushroom Barley Soup delivers incredible taste and comforting warmth, perfect for any night of the week. Forget bland vegan options; this recipe packs a serious flavor punch that will satisfy even the most ardent soup lovers. The secret to this barley soup's exceptional depth lies in the strategic use of miso paste, which infuses every spoonful with a rich, savory umami flavor. Combined with the efficiency of the Instant Pot, this method ensures tender pearl barley and perfectly cooked mushrooms in record time. It's a remarkably easy and truly satisfying vegan meal that doesn't compromise on richness. You can expect a bowl brimming with earthy mushroom flavors and tender, chewy pearl barley, all harmoniously brought together by that subtle yet powerful miso finish. The broth is robust and satisfying, offering a complex savory profile that belies its simple preparation. This soup is hearty enough to be a nourishing meal on its own, providing a deeply comforting and fulfilling experience. It's naturally vegan, making it a fantastic plant-based option without sacrificing any of the comforting, savory goodness you'd expect from a classic soup.
Customization & Variations
This Instant Pot Mushroom Barley Soup is wonderfully adaptable to your preferences. Feel free to adjust the amount of mushrooms between 8 to 12 ounces for a lighter or more mushroom-forward soup, depending on your desired intensity. You can also choose between white or yellow miso; both provide a fantastic umami punch, with yellow miso often having a slightly stronger, deeper flavor profile. If you're sensitive to wheat, simply ensure you use tamari instead of traditional soy sauce.
Serving & Context
This comforting Instant Pot Mushroom Barley Soup makes a fulfilling meal on its own, ideal for a cozy dinner or a hearty lunch. Serve it hot and savor its rich, savory flavors, a testament to how simple ingredients can create something truly special.