Instant Pot Vegan Vegetable and Barley Soup

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 209 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 bay leaves
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup frozen corn kernels
• 2 quarts vegetable broth
• 1 (14.5 ounce) can canned diced tomatoes
• 1 cup uncooked barley
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Step 2

Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.