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  • Prep-time: / Ready In:
  • Makes 12 cups

This easy Instant Pot stew calls for hulled barley, which provides more of the whole grain than pearled barley. Apart from its nutritional benefits, hulled barley also delivers a meatier texture and satisfying mouthfeel that will satiate even the most staunch carnivore. Savory mushrooms and starchy sweet potatoes add extra heft while tender pearl onions provide pops of pleasant sweetness throughout this hearty beef-like stew. The broth bursts with notes of paprika, thyme, and sage to create a mouthwatering bouquet of aromas that will infuse your kitchen with tantalizing smells as you cook. Top everything off with crunchy walnuts and fresh parsley for a recipe that would get a 10/10 in a comfort-food competition.

For more hearty winter soup recipes, check out these tasty ideas:

Ingredients

  • 6 cups low-sodium vegetable broth
  • 3 cups halved or quartered fresh cremini mushrooms
  • 3 cups chopped sweet potatoes
  • 2 cups fresh or frozen pearl onions
  • 1½ cups ½-inch pieces celery
  • 1 cup dry hulled barley
  • 1 cup frozen lima beans
  • ¼ cup no-salt-added tomato paste
  • 4 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried sage, crushed
  • Freshly ground black pepper, to taste
  • 3 tablespoons chopped toasted walnuts
  • Chopped fresh flat-leaf parsley or fresh thyme leaves

Instructions

  1. In a 6-quart electric multicooker combine the first 13 ingredients (through sage). Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 20 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
  2. Season stew with pepper. Top servings with walnuts and parsley.

Comments (12)

(4.8 from 5 votes)
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Kate2 weeks ago
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Great, flavorful recipe! The walnut-parsley topping was a nice addition. I adjusted the recipe a bit for my taste (and convenience). I subbed 2 cans of black beans for the frozen lima beans (I wanted more beans, and this amount was exactly right.) I didn’t have cremini mushroom, and used the white ones I had. I used 1 T soy sauce plus 1 T white miso paste. I doubled the sage leaves, and will double the thyme as well when I make this again (and I will!) I like a little kick in my dishes, so added 1/2 tsp. of extra hot red chili powder (found in Indian markets).

Shawn D.2 weeks ago
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This is delicious!
I hope it will be available on the FOK app so that I can make it again soon.

Diane3 weeks ago
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This looks delicious! One of the wonderful things about soup recipes is that you can make them your own. I also do not have an instant pot so will do it the old fashioned way. Stove top. Since my barley takes a while to cook I will probably precook it. I will use my homemade veggie stock no salt added.
Can’t use tomato paste as my husband has acid reflux. Might top it with fresh diced Tom’s as he can have those.
Thank you for this hearty recipe

CeeCiee’3 weeks ago
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I just made this dish and it’s outstanding. Substituted beans for kidney beans and Cannellini beans. Couldn’t find frozen lima beans. Added some chili powder. Outstanding I’m impressed!

Terry3 weeks ago
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I’m not a fan of sweet potatoes so I used baby white potatoes. I’ll let you know how it comes out! Lol

Becky3 weeks ago
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Please, as others have asked, list nutritional values for your recipes, including potassium for those of us who are needing to watch potassium due to kidney disease. Thank you.

Krista Kiger3 weeks ago
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What is the nutritional breakdown of this dish?

Kim Byrnes3 weeks ago
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Jill
I’m with you, not everyone has an instant pot, I’m sure it can be done on a stove top or oven ?

Jill3 weeks ago
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What if I don’t have an Instant Pot?

Diane Tullman3 weeks ago
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What would the cooking directions be if I used a slow-cooker (I don’t have an Instant Pot)? Could this delicious-sounding stew also be cooked on the stove in a Dutch oven pot? Thank you!

Brenda3 weeks ago
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Could you put ingredients in grams as well as cups please

Jena Steiner4 weeks ago
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This was a very good recipe for vegetable barley soup. I cut the sweet potatoes into half inch cubes which I think were too small. You can cut into two inch cubes or bigger.

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Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

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