Instant Pot Barley Minestrone Soup
30
- Prep Time10 min
- Total Time55 min
- Makes8 servings
Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Barley Minestrone Soup.
Ingredients
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
1 796-mL can diced tomatoes
3/4 cup pearl barley, rinsed
2 tsp Italian seasoning
2 bay leaves
1 1/2 tsp salt
1/2 tsp pepper
1 900-mL pkg no-salt added vegetable broth
2 cups hot water
1 540-mL can no-salt-added black beans, drained and rinsed
8 cups torn kale, (centre ribs removed)
1/3 cup store-bought basil pesto
1/2 cup finely grated Parmigiano-Reggiano cheese
olive oil, optional
Instructions
Combine celery, carrots, onion, tomatoes, barley, Italian seasoning, bay leaves, salt, pepper and broth in the Instant Pot.
Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 20 min (it will take about 20 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, 2 to 3 min.
Open lid and stir in hot water, black beans and kale. Let sit, uncovered, until kale is wilted, about 3 min.
Ladle soup into bowls and stir a spoonful of pesto into each. Sprinkle with cheese, and drizzle with olive oil.
Nutrition (per serving)
Calories 171, Protein 13g, Carbohydrates 28g, Fat 5g, Fibre 5g, Sodium 622mg.
Kitchen tip
If you’re making this minestrone soup ahead of time, the barley will soak up the broth as it sits. Add a splash of water to each portion when reheating, depending on desired soup consistency.
Editor's Note
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.
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