Simple Vegetable Minestrone Soup with Barley in the Instant Pot

I look forward to the cooler half of the year for two reasons, flannels and soups. This Instant Pot vegetable minestrone soup with barley recipe has become a winter and fall staple for my family. It is hearty with vegetables, rich in flavor, and it warms you from the inside out. If those weren’t reasons enough, it is one of the easiest soups to make since it’s made in the Instant Pot and it pairs perfectly with a grilled cheese sandwich, crusty bread, or any protein of your choice.

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Vegetable Minestrone Soup with Barley Ingredients

Gather the following ingredients together to make this hearty and warming vegetable minestrone soup with barley.

• Broccoli stems, Onion, Carrots, and green beans – These vegetables are sautéd in olive oil and create the hearty, vegetable-rich base for this soup.

• Garlic, Fresh Thyme, and Red Pepper Flakes – These are aromatics that are added during the last minute of the initial sauté and cooked until fragrant giving the soup more depth, flavor, and a little spice.

• Beans and Diced Tomatoes – These ingredients help make this recipe so simple because they are all canned and very consistent. I like to use pinto beans and great northern beans, but black beans, kidney beans, or white beans are all great options to try.

• Vegetable Broth – Substitute chicken broth or stock if you want more protein and calories and are not concerned about the soup being vegan.

• Barley – Classically, minestrone soup has pasta in it. This recipe substitutes that pasta for some Barley. Alternatively, use farro or rice for a gluten-free option.

• Kale and Broccoli Crowns – The crowns of the broccoli are added after the soup has been pressure-cooked. They go in last with the kale and are allowed to simmer in the soup for 5 minutes so that they are softened but still have some tooth. No one wants broccoli mush in their minestrone.

• Parmesan Cheese – (Optional) For a vegan version consider fresh parsley as a garnish.

Find the complete recipe with measurements and cooking instructions at the bottom of the page.

Instant Pot Vegetable Minestrone Soup with Barley Cooking Instructions

Sauté Vegetables: Set your pressure cooker to Sauté. When it is hot, add the olive oil, carrots, broccoli stems (reserve the crowns for later), and onion. Sauté for 4-5 minutes, the goal is to soften these ingredients, but not to brown them.

Add Aormatics: After 4-5 minutes add in the diced garlic, fresh thyme sprigs, and red pepper flakes. Continue to sauté for 2 minutes until very fragrant.

Deglaze and Add Ingredients: Deglaze the pan with the vegetable broth, scraping the bottom of the pan with a wooden spatula. Open and drain the liquid from the cans of beans and add the beans to the pot along with the can of diced tomatoes including the juice. Add the Barley and stir.

Pressure Cook and Release: Pressure cook on high for 6 minutes then administer a quick release. Promptly add the broccoli crowns and kale, place the lid back on and allow them to cook in the simmering soup for 5 minutes.

Taste and Adjust: Taste the broth and adjust the salt, add pepper, and add more red chili flakes to season it to your taste.

Garnish and Serve: Serve in bowls garnished with parmesan cheese and/or fresh herbs and serve with a piece of crusty bread, grilled cheese, or chicken panini.

Seasonal Variations for this Vegetable Minestrone Soup

Minestrone is an Italian soup that has countless variations. Its flexibility allows you to use what vegetables are in season for the best results. Let’s look at some of my favorite variations.

• Add spinach instead of kale.
• Season with Oregano for an extra taste of Italy.
• Include kidney beans with the other beans.
• Use some of your homegrown tomatoes instead of the can of diced tomatoes for some extra sweetness.
• Garnish with basal.
• Include squash or zucchini for an Autumnal variety.
• Add pasta instead of barley, but cook it in the broth and add additional broth. The pasta starch will slightly thicken the soup broth for a heartier result.
• Add some gnocchi for another pasta alternative.

Minestrone Soup Serving Suggestions

This vegetable minestrone soup with barley recipe is unashamedly void of pasta. I have nothing against pasta, in fact, I make pasta and gnocchi from scratch often. One of the benefits we get from the absence of pasta is how this soup will keep and warm up as leftovers.

Pasta tends to absorb broth and get soft and gelatinous when left in soup broth for a day or more. It also soaks up the beautiful broth that makes this dish so vibrant and warming to the core. I find that minestrone soup with barley is one of those dishes that’s even better the next day. It should keep well in the refrigerator for 4 days.

My favorite way to eat vegetable minestrone soup with barley is with a grilled chicken panini. The crusty bread and savory cheese go perfectly with the broth of the soup, and with the addition of chicken and its protein, you will stay full longer.

Each bowl should be garnished with fresh herbs like parsley and basil. Additionally, add a sprinkle of parmesan cheese for those umami and savory pops of flavor.