This hearty Instant Pot barley, carrot, and chickpea soup delivers comforting flavor, a satisfying, almost meaty texture from mushrooms, and an irresistible aroma that makes you want to dive in with a spoon. Ready in minutes thanks to pressure cooking, it brings whole grains and plant-based protein to the table with minimal fuss.
Use pearl barley for quicker cooking (the bran is partially removed, so it tenderizes faster). You can swap the chickpeas for your favorite canned beans if you prefer, and vegans can skip the grated Parmesan topping. This version is designed for the Instant Pot, but it also adapts well to slow cooker or stovetop methods if you want to cook low and slow.
Instant Pot Barley, Carrot, and Chickpea Soup
This filling soup combines pearl barley, tender carrots, earthy mushrooms, and protein-rich chickpeas in a flavorful vegetable broth with diced tomatoes and fresh thyme. The Instant Pot reduces cooking time dramatically—barley that normally needs up to 50 minutes on the stove finishes in minutes under pressure—so you can enjoy a wholesome bowl of soup on a busy weeknight.
Servings: 6 | Course: Soup | Calories: 220 per serving
Ingredients
- 1 tablespoon extra virgin olive oil
- One 10-ounce package sliced mushrooms, roughly chopped
- 1 small onion, roughly chopped
- 1 quart (32 ounces) all-natural vegetable broth
- One 14.5-ounce can petite diced fire-roasted tomatoes or regular diced tomatoes
- One 15-ounce can chickpeas, drained and rinsed
- 3 carrots, peeled, sliced lengthwise, and cut into ¼-inch-thick half-moon pieces (about 1½ cups)
- ⅓ cup pearl barley
- 6 fresh thyme sprigs
- Optional toppings: grated Parmesan cheese (omit for a vegan option)
Method
- Set the Instant Pot to the sauté function and heat the olive oil. Add the mushrooms and chopped onion, stirring frequently until softened, about 6–8 minutes. Season with kosher salt and black pepper to taste.
- Stir in the vegetable broth, diced tomatoes (with their juices), drained chickpeas, sliced carrots, pearl barley, and the thyme sprigs. Scrape any browned bits from the bottom to prevent a burn warning.
- Secure the lid, lock and seal the valve, and cook at high pressure for 7 minutes. When the cook time ends, perform a quick release (use caution with the steam).
- Carefully remove the lid, fish out and discard the thyme stems, and ladle the soup into bowls. Offer grated Parmesan at the table or enjoy as-is for a dairy-free meal.
Tips and Variations
- Barley: Pearl barley cooks faster than hulled barley; if you use hulled barley, increase the pressure-cook time and check for tenderness.
- Beans: Swap the chickpeas for navy, cannellini, or kidney beans for different textures and flavors.
- Greens: Stir in a few handfuls of baby spinach or chopped kale after pressure-cooking and let them wilt in the residual heat for added color and nutrients.
- Protein boost: Add cubed firm tofu or leftover shredded chicken after cooking if you want more protein and variety.
- Make it richer: Finish with a drizzle of extra-virgin olive oil or a spoonful of pesto for brightness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid over time; thin the soup with a splash of vegetable broth or water when reheating on the stove or in the microwave. This soup also freezes well—freeze in portioned containers for up to 3 months and thaw overnight before reheating.
Nutrition (per serving)
- Calories: 220 kcal
- Carbohydrates: 37 g
- Protein: 9 g
- Fat: 5 g
- Saturated Fat: 0.5 g
- Sodium: 630 mg
- Fiber: 4 g
If you prefer a slow cooker approach, the same ingredients work well—sauté the onions and mushrooms first, then combine everything in the slow cooker and cook on low for 6–8 hours until the barley and carrots are tender. For stovetop cooking, simmer gently until the barley is cooked through, about 40–50 minutes depending on the type of barley.
Have an Instant Pot soup you love? Share your favorite combination and any tweaks you make to this barley, carrot, and chickpea soup to suit your taste.