Instant Pot Bean and Barley Soup
Made in the Instant Pot, this Bean and Barley Soup is vibrant, delicious, and so satisfying! It's a vegan meal that is easy to make and perfect for meal prepping lunches for the week!
Equipment
- Instant Pot
Ingredients
- 1 Onion chopped
- 3 Carrots sliced
- 3 Celery Stalks sliced
- 4 cloves Garlic minced
- 5 ounces Fresh Baby Spinach
- 8 cups Vegetable Broth
- 1 cup Pearled Barley rinsed
- 15 ounce can Navy Beans drained and rinsed
- 6 ounce can Tomato Paste
- 1 Tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 Bay Leaf
Instructions
- Chop the carrots and celery, and set aside.
- Set your Instant Pot to saute. While it is heating up, slice the onion and mince the garlic. Add the olive oil and onion to the Instant Pot and saute for 4 minutes. Add the garlic and stir until fragrant.
- Add the carrot, celery, tomato paste, barley, vegetable broth, and spices. Give it a stir.
- Lock the lid into place, seal the vent, and set to pressure cook on high for 25 minutes.
- Once completed, quick release the pressure. Once the float valve drops, carefully remove the lid.
- Remove the bay leaf.
- Stir in the beans and spinach.
- Once the spinach has wilted, ladle into bowls and serve.
Notes
- I used navy beans, but you could use any other type of bean you have on hand.
- Make sure that you are using pearled barley, not quick barley or hulled barley.
- Feel free to substitute your favorite vegetables!
- Don't worry too much if the tomato paste is in clumps. It will break up during the cooking process.
- It may seem like a lot of spinach, but the volume reduces quite a bit once it wilts.
Nutrition
Serving: 8Calories: 230kcalCarbohydrates: 45gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 870mgPotassium: 699mgFiber: 12gSugar: 7gVitamin A: 6328IUVitamin C: 13mgCalcium: 87mgIron: 3mg