Instant Pot Mushroom Barley Soup

Anne Lawton
by Anne Lawton
4 servings
50 min

Mushroom barley soup made in an instant pot is the perfect soup for a cold day. It's made with fresh and wholesome ingredients, and it can be on your table in less than an hour even though it tastes like it's been simmering all day long!

Be sure to make a double batch of this soup. It's easy to store in the refrigerator for a few days or in the freezer for up to three months. It freezes well and reheats well!

Hearty mushroom barley soup is delicious and comforting

Mushroom barley soup is a hearty vegetarian soup

The instant pot makes it super easy to make this soup!

Instant Pot Mushroom Barley Soup
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Soup Ingredients
  • 1 pound mushrooms, sliced
  • 3 cups vegetable broth
  • ½ cup white wine
  • ½ cup barley
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 to 3 carrots (depending on the size of the carrots) sliced

Saute the Veggies. Preheat the electric pressure cooker by selecting the saute function. Once it's hot add a tablespoon of olive oil then add the onions and garlic. Cook them until they begin to soften and stir in the carrots and mushrooms; cook for a few minutes longer.
Add the Remaining Ingredients. Use a wooden spoon to stir in the tomato paste and continue with the broth, wine and barley.
Set the Pressure and Cook. Set the pressure cooker cook for 20 minutes on high pressure.
Natural Release. Once the cooking process has stopped, let the soup sit for 8 to 10 minutes longer for a natural release and carefully remove the lid and serve the soup.
  • Make sure the instant pot is hot before sauteeing the vegetables for the best results.
  • Even though the cooking time is 20 minutes, allow enough time for the entire process. It will take the instant pot an additional 10 minutes to reach pressure before it starts cooking.
  • Don't overfill the instant pot past the fill line! If you do it will not be able to pressure cook.
  • To thicken your soup, let it sit for about half an hour. The starch from the barley should release into the soup.
  • If you prefer a thinner soup, the barley can be cooked separately and added to the soup just before serving it.
  • Make preparing faster and use pre-cut vegetables from the grocery store.
  • Vegetable broth can be substituted with chicken or beef broth.
  • Wine can be left out.
  • Mushrooms any type of mushroom will work in this recipe.
  • Store leftover soup in the refrigerator for up to three days or freezer for up to three months.
Anne Lawton
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  • Marissa Marissa on Dec 12, 2021

    Your ingredient list does not call for carrots yet your instructions say to add them. What is the quantity of carrots you suggest?

    • Anne Lawton Anne Lawton on Dec 13, 2021

      Hello Marissa, you can use two to three carrots depending on the size.