Pressure Cooker Portobello Mushroom and Barley Soup
A hearty broth based mushroom soup that’s loaded with veggies and barley. This would be a perfect recipe for your next meatless Monday.
Today I’m featuring a pressure cooker soup recipe from JL Goes Vegan. JL became a marathon runner and triathlete in her forties, changed careers, and is now a certified vegan lifestyle coach and educator. JL has a cookbook coming out in 2013 and was also a contributor to The Everything Healthy Pressure Cooker Cookbook.
On JL Goes Vegan she shares delicious vegan recipes, many of which are cooked in a pressure cooker. In fact, JL has over 40 pressure cooker recipes on her site.
Making Portobello Mushroom and Barley Soup in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Portobello Mushroom and Barley Soup!
She whipped up this warm, wonderful soup one lazy Sunday afternoon last winter:
This recipe made me immensely happy because it was downright delicious and it was so freaking wholesome! Whole vegetables and a whole grain prepared with my own homemade vegetable stock made completely from more whole vegetables.
What made me even happier, though, was my omnivore husband’s response when I asked him to taste it. “Can we have this for dinner?”
Visit JL Goes Vegan for her delicious Portobello Mushroom and Barley Soup recipe, as well as food and fitness tips.
More pressure cooker recipes from JL Goes Vegan you might like:
Black Bean & Sweet Potato Stew
Jackfruit and Sweet Potato Enchiladas
Refried Beans
Mashed Sweet Potatoes
If you would like to have a recipe featured on Pressure Cooking Today, please contact me at pressurecookingtoday at gmail dot com.
I had cooked a turkey breast in my pressure cooker for thanksgiving; after which I used the bones to make broth. When I read your recipe I thought I’d share mine which is very similar to this one. I used the turkey stock for the base and added bits of turkey that were left over. I had also am up the garlic a bit and used a little less liquid to create more of a thick soup or stew. It was delicious. The turkey broth gave it a wonderful sweet flavor. I highly recommend trying it out.. Thanks for your recipes
Sounds like a great way to change it up – thanks for sharing Ellie!
Am I wrong in saying that this soup is made in a pressure cooker on the stove? The article starts with, make this soup in your Instant Pot… Soup does sound good, as long as the cook time is still 20 mins?
Hi Carol – yes, the cook time is still 20 minutes in the Instant Pot. Enjoy!
I made this soup for my husband last night and he absolutely loved it. Just a few changes,…I sauteed the veggies longer, added garlic right at the end of the saute’, used a couple of tablespoons of tomato paste in the veggie mixture (Cook’s Illustrated flavor building trick…) and sautéed that for a few minutes before adding the stock (chicken in my case) to deglaze. There was a lot of nice brown bits on the bottom of the pan. 🙂 I also used boxed chopped tomatoes instead of fresh since all the tomatoes this time of yeat 20 minutes was perfect timing.
I was pretty surprised at how good this turned out! Excellent recipe! Thanks Barbara!
I’ve still not used my pressure cooker that I got for Christmas. This sounds like an easy way to get started.
This would so be awesome tonight. If only I had a pressure cooker and portobello mushrooms on hand… 😉
This looks so filling. I need sometihng a little more hearty with this freezing cold weather
Now I’m hungry again 🙂
Barbara, thanks for featuring this beautiful recipe. I’m a carnivore, but I do like to have my meatless dishes, too. This looks flavorful and delicious.
Thank you so much for including my recipe! I’m all about pressure cooker activism! 🙂