Instant Pot Vegetable soup is a delicious vegetarian meal. We added two kinds of beans and barley for extra protein and staying power. The result is a healthy vegetable soup recipe that will nourish and energize.
This vegetable soup recipe is one of the best instant pot recipes. It’s easy, nutritious and VERY versatile.
More Instant Pot Soups:
We LOVE our instant pot for soups. If you need more soup recipes click the links in the pictures below or search Instant pot soups in our search bar.
There are LOTS of great soups and other easy instant pot recipes on Homemade Food Junkie.
Nothing is better than a steaming bowl of soup on a cold blustery day. Comfort food that is actually healthy and filling. That’s a really good thing. 🙂
Instant Pot Vegetable Soup Recipe:
This is a simple dump and cook recipe once the veggies are chopped. Just open a few cans and pour in the barley and broth. Seal the pressure cooker and walk away. Quick release and serve.
Watch our video recipe demonstration in the side bar and also in the printable recipe card bottom to see exactly how we made this yummy soup.
Ingredients:
Pictured above are all the ingredients we used in this soup.
We strongly encourage you to use fresh vegetables when possible to increase both the nutrients of this soup and the flavor.
Substitutions for Instant pot Vegetable soup:
Feel free to make this recipe your own with your favorite soup vegetables and seasoning additions.
The Vegetables:
We used our fresh garden corn, green beans and poblano type peppers. If you can’t find fresh use frozen or canned corn and green beans.
Any type of pepper can replace the poblanos. However you will notice a difference in the spiciness of the soup and the flavor.
The Barley and Beans:
The beans and dried barley increases the proteins and carbs. This makes this soup sufficiently sustaining to be an easy weeknight dinner.
You can substitute rice for the barley if you prefer.
The beans can also be changed out if you have a different kind on hand. black beans, small red beans and great Northern beans are good choices. But any kind of beans will add protein.
The Canned Tomatoes and Beans:
We are choosing plain diced tomatoes. You can use flavored diced tomatoes if you prefer them to the plain type. This will add more flavor to your soup.
We chose cumin and Italian seasonings for our soup. Cumin adds heartiness and the Italian seasonings bring great flavor to the vegetables.
Other seasonings to try are smoked paprika, and garlic powder.
Let us know how you made this vegetable soup recipe your own. We love when you share your ideas in our comment section below the recipe card. 🙂
Cooking options:
We use the soup function for this recipe. This soup can also be cooked on manual high pressure for 25 minutes OR you can also use the instant pot as a slow cooker.
Just set the slow cook function to MORE so its cooking at the highest slow cook heat. This will help ensure the barley and vegetables are softened properly.
Your Printable Recipe Card:
The complete recipe process is pictured in our recipe card below. If you print the recipe the pictures will not print. This gives you a better printed recipe and saves you ink and paper. Enjoy!
Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup is a delicious vegetarian soup with barley for extra staying power.
Ingredients
- 2 peppers (we used our poblanos-use any peppers you prefer)
- 1 1/2 cups fresh carrots-(about 3 carrots thinly sliced)
- 1 Cup celery (3 stalks)
- 1 cup zucchini -diced
- 6 potatoes-(boiler type) chopped small
- 1 Cup fresh green beans-( or canned)
- 2 Cups Corn (fresh or frozen)
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 1 15 oz. can red kidney beans
- 1 15 oz. can garbanzo beans
- 1 tsp. cumin
- 2 Tablespoons Italian Seasonings
- 1 tsp. black pepper
- 1 tsp. salt
- 1 Cup dried barley
- 8 Cups Vegetable Broth
Instructions
- Chop all fresh vegetables into bite sized pieces as necessary.
- Dump all prepared vegetable into the instant pot.
- Add the canned ingredients, seasonings and barley.
- Pour the vegetable broth over all.
- Stir the ingredients together.
- Seal and lock on the instant pot lid.
- Set your instant pot to the soup function.
- When the pot is done quick release.
- Serve as desired. (I like to top it with grated parmesan cheese)
Notes
This is a vegan recipe unless you add the cheese on top.
We strongly encourage you to use fresh vegetables when possible to increase both the nutrients of this soup and the flavor.
Substitutions:
- We used our fresh garden corn, green beans and poblano type peppers. If you can't find fresh use frozen or canned corn and green beans.
- Any type of pepper can replace the poblanos. However you will notice a difference in the spiciness of the soup and the flavor.
- The beans and dried barley increases the proteins and carbs. This makes this soup sufficiently sustaining to be an easy weeknight dinner.
- You can substitute rice for the barley if you prefer.
- The beans can also be changed out if you have a different kind on hand. black beans, small red beans and great Northern beans are good choices. But any kind of beans will add protein.
- We are choosing plain diced tomatoes. You can use flavored diced tomatoes if you prefer them to the plain type. This will add more flavor to your soup.
- We chose cumin and Italian seasonings for our soup. Cumin adds heartiness and the Italian seasonings bring great flavor to the vegetables.
- Other seasonings to try are smoked paprika, and garlic powder.
More Cooking options:
This soup can be cooked on manual high pressure for 25 minutes OR you can also use the instant pot as a slow cooker. Just set the slow cook function to MORE so its cooking at the highest slow cook heat.
This will help ensure the barley and vegetables are softened properly.
Nutrition Information
Yield
10Serving Size
2 CupsAmount Per Serving Calories 260
