Instant Pot Barley Mushroom Soup

It doesn’t get any easier than Instant Pot Barley Mushroom Soup.  It’s so easy that my 9 year old son helped me prepare it tonight.  You really just toss everything into the Instant Pot, set it for 20 minutes and then walk away.  This soup is both hearty and delicious and is filled with lovely vegetables.  It’s quick and so easy to make and has only 2 SmartPoints per serving so you can eat it any time of the day without worry!  For a vegetarian soup, just use vegetable broth instead of beef broth and you are done.

Instant Pot Barley Mushroom Soup

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Serves: 8,  Calories 114, Fat 1g, Saturated Fat 0 g, Carbs 15 g, Fiber 4 g, Net Carbs 11 g, Sugars 2 g, Protein 7 g, Weight Watcher’s Points Plus: 2 points, Weight Watcher’s SmartPoints: 2 points

Ingredients:

• 8 cups beef stock/broth
• 3/4 cup pearl barley (not instant)
• 1 pound baby bella mushrooms, sliced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, chopped
• 4 thyme sprigs
• 1 sage sprig
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon garlic powder

Directions:

Add all ingredients to the Instant Pot.  Stir to combine.

Set Instant Pot to Manual / High Pressure for 20 minutes.

Let pressure release naturally for 10 minutes then Quick Release.  Remove lid, stir and serve.

Enjoy!

Instant Pot Barley Mushroom Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Donna Anthony

Serves: 8

Ingredients

• 8 cups beef stock/broth
• ¾ cup pearl barley (not instant)
• 1 pound baby bella mushrooms, sliced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, chopped
• 4 thyme sprigs
• 1 sage sprig
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon garlic powder

Directions

1. Add all ingredients to the Instant Pot.  Stir to combine.
2. Set Instant Pot to Manual / High Pressure for 20 minutes.
3. Let pressure release naturally for 10 minutes then Quick Release.  Remove lid, stir and serve.
4. Enjoy!

Notes

Use vegetable broth to make this a vegetarian meal.

Nutrition Information

Serving size: 1½ cup Calories: 114 Carbohydrates: 15 Fiber: 4 Net Carbs: 11 Sugars: 2 Protein: 7 Fat: 1 Saturated Fat: 0 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 2

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