Instant Pot Vegan Mushroom Barley Soup with Pumpkin Recipe
Warm up with a bowl of this instant pot vegan mushroom barley soup with pumpkin! It's incredibly easy to make - just mix all the ingredients in the instant pot and set for 40 minutes. You'll get a richly flavored soup, packed with whole grains, beans and veggies, perfect for winter months. A perfect make ahead meal!
My body is so confused right now.
Thursday, I was bundled up in my new UNIQLO down winter coat (which I had to purchase because apparently temperatures in the teens is a thing that can happen in SC these days), munching on a bowl of this instant pot vegan mushroom barley soup with pumpkin to warm myself up. Then on Saturday, I was outside running in shorts and a tank top. Weirdest winter ever.
Judging the chaos of this winter season, you're probably going to have to pull out your long johns again, so even if you're enjoying a sunny almost 70 degree day today, you'll probably want to pin this recipe for later (like, Wednesday).
A Vegan Spin on Beef and Barley Soup
While I’m not vegan, I try to eat plant based meals more often and this vegan mushroom barley soup recipe is an easy way to do it. By swapping mushrooms for beef, it still has plenty of meaty flavor. I frequently use mushrooms as a stand-in for beef, like in my kale and mushroom stroganoff, vegetarian lasagna, and spicy lentil-mushroom veggie burger. The addition of canned pumpkin also makes this soup extra satisfying, so you won’t miss the meat!
Instant Pot vs Pressure Cooker
Technically, this vegan mushroom barley soup recipe wasn't made in the Instant Pot since I have this pressure cooker, which I love. But google/pinterest searchers have decided Instant Pot is the thing, so we're going with it. The directions are the same though :)
If you’re wondering about the difference between an instant pot and pressure cooker, they’re pretty much the same thing. The only difference I can tell (besides minor differences in the design) is that the Instant Pot has greater functionality compared to most electric pressure cookers. It has a slow cooker function so it does more things, a great option if you have limited storage space. Instant Pot also has more preset options, although my pressure cooker does too, but other brands can only be set by time.
If you haven't gotten on board with the whole Instant Pot/electric pressure cooker thing, you really should. I've mainly stuck to cooking grains, beans and soups, but there's a whole world of possibilities including bread, noodles, risotto, oatmeal, and tacos. To make this vegan mushroom barley soup, all you have to do is mix all the ingredients together in the cooker, set for 40 minutes, and you've got an incredibly rich and flavorful soup.
Cooking with Canned Pumpkin
Canned pumpkin is the ingredient in this vegan mushroom barley soup that really makes it special! It adds a sweetness to the broth, and also thickens it up so it’s got a stewier consistency vs being brothy. I also lends the soup a beautiful color - I mean, just look at those pictures! If you’re one of those people who finds vegan soups kinda…boring, the canned pumpkin will add a richness to it that makes it so much more satisfying. Just be sure to get plain canned pumpkin and not pumpkin pie filling - we’re not making dessert here!
Vegan Mushroom Barley Soup Adaptions
Feel free to swap different beans, greens, or grains. You could use black beans or white beans, or different types of dry beans. You could also use collards or chard, although I'd steer clear of any very tender greens, like spinach, that might turn to mush. And brown rice, farro or wheat berries would also be delicious in here too. Just make sure it's a larger grain with a bit of a chew to it.
Another addition you could add to this soup is sausage. I’m not vegan, so I might use a keilbasa, sweet Italian or a flavored apple or garlic chicken sausage. But I’ve also really loved some of the vegan sausage options out there too! I really like Field Roast sausage, which has always been my go-to for vegan sausages, or more recently, I’ve had Beyond Burger sausages which are incredible and taste just like regular sausage!
When this vegan mushroom barley soup first comes out of the Instant Pot, it will be a soupier consistency, but as it sits it'll get more stew-like. Feel free to adjust the liquid if you want a soupier or stewier consistency.
Instant Pot Vegan Mushroom Barley Soup with Pumpkin Recipe
Serves 6-8
Ingredients:
2 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded and chopped
2 garlic cloves, minced
1 large shallot, peeled and chopped
8 ounces cremini mushrooms, sliced
1 bunch kale, thick stems removed, cut into thick ribbons
1 14-ounce can pumpkin puree
1/2 cup dried pinto beans
1/2 cup barley
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups vegetable broth
Instructions:
Add all ingredients to an Instant Pot or electric pressure cooker. Cover and secure lid. Set manual time to 40 minutes and ensure the pressure valve is sealed. Let the pressure naturally release.
Season with salt and black pepper to taste and serve.
If you like this Instant Pot vegan mushroom barley soup, you might also like:
Instant Pot Wheat Berry Risotto with Mushrooms
Vegetarian Kale and Mushroom Stroganoff
Butternut Squash White Bean Tortilla Soup
