Go Back
–+ servings
mushroom barley soup instant pot recipe

Creamy Mushroom Barley Soup Instant Pot Recipe

Nothing gets you through winter better than easy cozy hot soups!  This easy instant pot mushroom barley soup is a simple recipe that comes out hot and creamy in minutes as it simmers down in the instant pot to perfection!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
COURSE Soups, Winter Recipes
CUISINE Dinner, Instant Pot Recipes, Soups
SERVINGS 8
Calories 168 kcal

Equipment

Instant Pot

Ingredients
  

  • 1 whole Yellow Onion - diced
  • 2 tsp Fresh Thyme - minced
  • 4 tbsp Butter
  • 2 packs Baby Bella Mushrooms - sliced (I used two 8 oz packs)
  • 6 cups Mushroom Broth - if not available use beef or vegetable stock/broth
  • ¾ cup Pearled Barley - not the quick-cooking barley
  • ¼ cup Dry White Wine - such as pinot grigio or sauvignon blanc
  • 1½ cup Half & Half - cream
  • 1 tsp Coarse Salt + Pepper - season to taste

Instructions
 

  • On the instant pot control panel push the saute function.  Once the screen indicates hot, toss in the butter, diced onion, and minced thyme.  Stir around the onion with a wooden spoon and cook until translucent and beginning to lightly caramelize or brown, about 7 to 8 minutes.  
  • Once you start to see some color on the onions, toss in the package of sliced baby bella mushrooms.  Stir around to coat the mushrooms in the butter, onion, and thyme mixture.
  • Splash in the dry white wine and deglaze the bottom of the pot while picking up the browned bits inside.
  • Splash in the mushroom broth and sprinkle in the pearled barley plus coarse salt and pepper to season.  Give everything one more stir to combine.  Cover the instant pot and hit cancel to stop the sauté mode.
  • Hit the pressure cook button and cook on high pressure for 35 minutes.
  •  When cook time is up, press the quick release steam button and wait for steam to release.  When steam is finished releasing, it will be safe to open the instant pot and remove the cover.
  • Lastly, splash in the cream and stir.  Season to taste one last time with pinches of coarse salt and cracked black pepper as desired.  
  • Top with a sprig of fresh thyme or minced fresh parsley, if desired, and serve with warm crusty bread for dipping. Serve hot.

Nutrition

Calories: 168kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 16mgSodium: 1079mgPotassium: 126mgFiber: 3gSugar: 7gVitamin A: 564IUVitamin C: 1mgCalcium: 73mgIron: 1mg
KEYWORD creamy mushroom soup, easy soup, instant pot mushroom soup, instant pot soup recipe, mushroom barley soup, winter soup recipes
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!