Savory Instant Pot Mushroom Barley Soup

A bowl of mushroom barley soup with carrots, celery, and onion on a black plate with bread on the side.

Renew yourself with bowls of savory Instant Pot mushroom barley soup with 11 easy ingredients starring our best hearty and healthy vegan recipe.


Units Scale
  • 1/2 cup dried porcini mushrooms diced
  • 1 medium onion, diced, (1 1/2 cups)
  • 2 carrots, peeled and diced (1 cup)
  • 2 stalks of celery, diced, (1 cup)
  • 16 ounces (454 grams) of mushrooms (see notes for options)
  • 2 teaspoons of dried thyme
  • 1 teaspoon of garlic powder
  • 1 cup of barley (whole barley preferred)
  • 7 cups vegan beef broth (or vegetable broth)
  • 2 tablespoons of soy sauce or Tamari
  • 2 bay leaves
  • Salt and pepper to taste


  1. Soak the dried mushrooms. After dicing the dried mushrooms, place them in a bowl and cover them with 1 cup of boiling water.
  2. Sauté the veggies. Set the Instant Pot to Saute and allow it to heat. Add the onions, carrots, and celery. Cook the ingredients for about 3 minutes. Stir them to keep them from sticking.
  3. Add the mushrooms. Mix the mushrooms with the rest of the vegetables and cook them until they soften and release their moisture.
  4. Add the rest of the ingredients. Add the dried mushrooms, along with their soaking water. Then add the thyme, garlic powder, barley, broth, soy sauce, and bay leaves. Mix all the ingredients and turn off the Sauté function.
  5. Clear the bottom of the pot. Use a wooden spoon or another non-abrasive utensil to clear the bottom of the Instant Pot. This is important so that the Instant Pot doesn’t think the ingredients are burning (usually, they aren’t).
  6. Cook the soup. Place the lid on the Instant Pot and set the steam handle to Sealing. Select High Pressure for 25 minutes and turn off the Warming setting.
  7. Natural Release. After the Instant Pot has finished pressure cooking and the beeper has sounded, leave it alone for 15 minutes (nature pressure release).
  8. Open the steam release. Manually open the steam release valve and let the pot de-pressurize. Then, remove the lid.
  9. Finish the soup. Stir the soup, then taste the barley to ensure that it is tender. Season with additional soy sauce or salt/pepper as desired.


  • This recipe uses a 6-quart Instant Pot. I have allowed 15 minutes for the Instant Pot to heat up. The time may be adjusted up or down depending on how long it takes to start the cooking process.
  • This recipe uses chestnut mushrooms, a darker strain of button mushrooms that you can also use. Baby Bella (cremini) mushrooms or a mushroom mix will also work for this recipe.
  • Look for vegan beef-flavored broth in larger supermarkets or specialty stores. If you cannot find it, substitute vegetable broth or mushroom broth. You may want to add more soy sauce for a deeper flavor.
  • Stovetop instructions. Heat a large pot to medium-high heat. Add the onions, celery, and carrots. Continue with the recipe as instructed. Once you've added all the ingredients, bring the pot to a boil, then reduce the heat to simmering. Cover the pot and simmer the soup for 45 minutes or until the barley is tender.

Keywords: instant pot, mushroom barley soup, vegan, plant-based, vegan beef stock

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