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Instant Pot Mushroom Barley Soup

A hearty mushroom barley soup made in the Instant Pot in under an hour!
Cook Time 35 mins
Course Main Course
Cuisine French, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free
Servings 6 generous bowls of soup


  • 1 tablespoon olive oil
  • 1 yellow onion finely diced
  • 2 garlic cloves minced
  • 2 stalks celery washed sliced
  • 1 large carrot peeled and diced
  • 250 grams brown mushrooms washed and sliced
  • 3 cup water
  • 5 cup bone broth or any broth you like
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon dried herbs
  • 1 bay leaf
  • 1 cup pearl barley uncooked


  • Turn the Instant Pot onto the Sauté mode and add the olive oil. Allow for it to warm up for 2 minutes and then add in the finely diced onion. Sauté for 3 minutes, stirring often until translucent and fragrant.
  • Add the minced garlic and sauté for another minute, stirring often.
  • Add the sliced celery, carrots and mushrooms to the Instant Pot and continue cooking for 8-10 minutes, stirring often until the mushrooms have released their liquid and have started to brown.
  • Cancel the Sauté mode to switch the Instant Pot off.
  • Add the water, broth, spices and barley to the Instant Pot and stir to combine.
  • Place the lid of the Instant Pot onto the Instant Pot, and make sure the pressure valve is sealed. Cook on manual High Pressure for 20 minutes. The Instant Pot will take a few minutes to come up to pressure.
  • When the pressure cooking is complete, the Instant Pot will beep to notify you. Use the quick release method by moving the pressure valve to the open position and letting it release. Once the float valve has dropped, open the lid.
  • Press cancel to switch off the Instant Pot.
  • Remove the bay leaf before serving.
  • Serve immediately or alternatively you can use the Keep Warm function on the Instant Pot to keep the soup warm until you are ready to eat it or to reheat it.


To make this on the stove instead on an Instant Pot, follow the first three steps, just sauté everything in a large pot. Once you have done that, add the remaining ingredients, bring to a boil, reduce to a simmer and cook for 50-60 minutes or until the barley is cooked to your liking.