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Instant Pot Vegan Vegetable and Barley Soup
Instant Pot Vegan Vegetable and Barley Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Wholesome vegan Instant Pot soup bursting with barley, zucchinis, carrots, tomatoes, and corn for a hearty and fulfilling dish.
Ingredients:
  • 2 bay leaves
  • 2 quarts vegetable broth
  • 1 cup uncooked barley
  • 1 (14.5 ounce) can canned diced tomatoes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 1 cup frozen corn kernels
  • 1 teaspoon white sugar
  • 0.5 teaspoon garlic powder
Instructions:
  • In a multi-functional pressure cooker, add vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder. Seal the lid, set to high pressure, and cook for 20 minutes. Let pressure release naturally for 10-15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 to 40 minutes. Then, unlock and remove the lid.

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