I love making Instant Pot soup. They are easy to throw together and cook up in a fraction of the time! Last night I had some meat and vegetables that I wanted to use. I also had an opened bag of barley in the cupboard. (Who doesn’t like a good cupboard cleanout meal?) I threw this together and it was really yummy!
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- 1 cup pot barley (pearl barley would probably work too)
- 2 medium potatoes, diced
- 2 carrots, diced
- 1 onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons ranch dip mix
- 4 cups vegetable broth
- 2 cups water
- Optional: 1-2 cups of whatever meat (small pieces) you have on hand. I used leftover shredded beef roast.
- Handful of baby spinach
Pretty straight forward: Add all of the ingredients to your Instant Pot, except for the spinach. Mix and cook on high pressure for 23 minutes. Do a quick release. Stir in the spinach.
This does make a rather chunky soup, as you can see from the photo. If you like like your soup a bit more watery, add some more water or broth. This does make a lot of soup, so you can also halve the recipe. This soup is nice heaped onto your favorite saltine cracker.
Share your favorite Instant Pot soup recipe with me! I’d love to try new recipes!