Instant Pot Barley, Carrot, and Chickpea Soup
Recipe type: Soup
Serves: 6
I adore this soup. It's hearty, thanks to the barley, and it has an almost meaty texture thanks to the mushrooms. I'm a sucker for Parmesan cheese, so I go pretty heavy on the topping.
  • 1 tablespoon extra virgin olive oil
  • One 10 ounce package sliced mushrooms, roughly chopped
  • 1 small onion, roughly chopped
  • 1 quart (32 ounces) all-natural vegetable broth
  • One 14.5 ounce can petite diced fire-roasted tomatoes or regular diced tomatoes
  • One 15 ounce can chickpeas, drained and rinsed
  • 3 carrots, peeled, sliced lengthwise, and cut into ¼-inch-thick half-moon pieces (about 1½ cups)
  • ⅓ cup pearl barley
  • 6 fresh thyme sprigs
  • Optional Toppings: grated Parmesan cheese
  1. Heat the oil in the pressure cooker using the saute function. Stir in the mushrooms and onion and cook, stirring frequently, until the vegetables soften, about 7 minutes. Season with kosher salt and black pepper.
  2. Add the broth, tomatoes, chickpeas, carrots, barley, and thyme and stir to combine. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release when done.
  3. Remove the lid carefully. Remove the thyme stems, serve in individual bowls, and top with Parmesan cheese as desired.
Nutrition Information
Serving size: (1 generous cup) Calories: 220 Fat: 5g Saturated fat: 0.5g Carbohydrates: 37g Sodium: 630mg Fiber: 4g Protein: 9g
Recipe by Lizs Healthy Table at