Comforting Instant Pot Mushroom Barley Soup Recipe

Welcome back to my kitchen, friends! Today, I’m excited to share a warm and hearty recipe that’s perfect for those chilly nights: Instant Pot Mushroom Barley Soup. This one’s a total bowl hugger—earthy mushrooms, nutty barley, and a flavorful broth that tastes like it’s been simmering for hours (spoiler: it hasn’t!). It’s one of those meals that makes you feel good inside and out—simple, nourishing, and oh-so satisfying. So, grab your Instant Pot, and let’s make some magic happen!

If comfort could be served in a bowl, this is it!

Why You’ll Love This Recipe

• It’s quick and easy, thanks to the Instant Pot!
• No fancy ingredients; it’s all pantry staples and fresh produce.
• Perfect for meal prep—it tastes even better the next day.
• It’s naturally healthy and filling without feeling heavy.
• Totally customizable for vegan, vegetarian, or even a meaty twist!

Ingredients Breakdown

• Mushrooms: Button, cremini, or a mix—use what you love! Mushrooms bring an earthy depth to this soup.
• Barley: Pearl barley is my go-to here; it cooks up tender and adds a beautiful texture.
• Onion, Carrots, and Celery: The trifecta of soup bases for that classic, aromatic flavor.
• Garlic: Because every good soup deserves garlic.
• Vegetable Broth: Use a good-quality broth or stock for the most flavorful results.
• Fresh Thyme: A few sprigs add a subtle herbaceous note. Dried works as a backup!
• Soy Sauce: Just a splash for depth and umami—trust me on this one.

Pro Tip: Want an extra hit of richness? Add a teaspoon of nutritional yeast or a pat of butter right before serving!

Step-by-Step Instructions

1. Set your Instant Pot to sauté mode and add a drizzle of olive oil. Once it’s heated, toss in your onion, carrots, and celery. Sauté for 4–5 minutes until the veggies are softened.
2. Stir in the garlic and mushrooms, cooking for another 2 minutes until the mushrooms just start to release their liquid.
3. Hit the cancel button and deglaze the pot with 1/4 cup of broth, scraping up any browned bits—that’s where the flavor lives!
4. Add in the barley, the rest of the broth, soy sauce, thyme sprigs, and a pinch of salt and pepper.
5. Close and lock the lid, ensuring the valve is set to “sealing.” Pressure cook on high for 25 minutes.
6. Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then perform a quick release to let out any remaining steam.
7. Carefully remove the lid, give the soup a stir, and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley (if you’ve got it), and serve warm!

Chef’s Tips and Tricks

• Don’t skip the deglazing step: It not only prevents that pesky burn warning on the Instant Pot but also adds layers of flavor.
• Taste and adjust: Broth brands vary in saltiness, so give it a taste before serving and tweak the seasoning if needed.
• Make it creamy: Stir in a dollop of sour cream or coconut milk for a creamy twist!

Recipe Variations and Serving Suggestions

• Meaty option: Stir in shredded rotisserie chicken or cooked sausage for extra protein.
• Vegan-friendly: Swap soy sauce for tamari to keep it gluten-free and vegan.
• Pair it with: Serve this soup with crusty bread, a side salad, or even a grilled cheese sandwich for ultimate comfort food vibes.

FAQs

• Can I freeze this soup? Absolutely! It freezes beautifully. Store in airtight containers for up to 3 months. Just know the barley might absorb a bit more liquid, so add more broth when reheating.
• Can I use other grains? Sure! Farro or quinoa could work here, but cooking times may vary.
• What if I don’t have an Instant Pot? No worries! This recipe can easily be adapted to the stovetop. Just simmer the soup for about 45 minutes, or until the barley is tender.

Instant Pot Mushroom Barley Soup Recipe Card

I hope this Instant Pot Mushroom Barley Soup brings a little extra warmth and comfort to your table! If you try it, I’d love to hear what you think. Leave a comment below or share your soup masterpiece on social media with #TheKitchensAid. Happy cooking!