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Instant Pot Creamy Mushroom Barley Soup

A close-up of a hearty bowl of Instant Pot Creamy Mushroom Barley Soup, topped with sautéed mushrooms and fresh parsley.
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Make a rich and creamy mushroom barley soup quickly using your Instant Pot. This recipe yields a hearty, comforting soup perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. When hot, add mushrooms and cook until they release their liquid and start to brown, about 6 to 8 minutes.
  2. Add the onion, carrots, and celery. Cook for 3 minutes until the vegetables soften slightly. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  3. Stir in the rinsed pearl barley, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Scrape the bottom of the pot to remove any browned bits.
  4. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook (High Pressure) for 25 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully move the vent to Venting to release any remaining pressure. Remove and discard the bay leaf.
  6. Stir in the heavy cream (or coconut milk). The starch from the barley will thicken the soup as it sits.
  7. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley before serving.

Notes

  • Rinsing the barley removes excess starch, which helps prevent foaming during pressure cooking.
  • For a thicker soup, remove about 1 cup of the soup liquid after cooking, mix it with 1 tablespoon of cornstarch, and stir this slurry back into the pot before adding the cream.
  • If you prefer a less chewy texture, soak the barley in water for 30 minutes before rinsing and cooking.

Nutrition

Find it online: https://tasteportfolio.com/instant-pot-creamy-mushroom-barley-soup/