How to Make Budget-Friendly Veggie Barley Soup
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Combine barley, carrot, potato, celery, frozen mixed vegetables, diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper in the Instant Pot.
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Stir well. Seal lid and set to high pressure for 20 minutes.
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Allow a natural release for 10 minutes, then quick release remaining pressure.
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Stir soup and adjust seasoning if needed. Serve hot.
Pro Tips for Perfect Budget-Friendly Veggie Barley Soup
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of pearl barley, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Budget-Friendly Veggie Barley Soup?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Budget-Friendly Veggie Barley Soup?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for pearl barley, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.