Nothing gets you through winter better than cozy and warming soups! This easy instant pot mushroom barley soup is a quick and easy recipe that comes out hot and creamy in minutes as it simmers down in the pot to perfection!
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If you’re in need of super simple comforting soup recipes to cozy up with on cold winter days, this flavorful creamy soup full of fresh mushrooms and pearl barley will hit the spot in minutes. No need to dirty up the stove top with a mess of pans. Just whip out the instant pot for this easy peasy mushroom barley soup recipe you can enjoy throughout the cold winter months.
Pressure Cooking this mushroom barley soup instant pot Recipe Extracts Maximum Flavor
Pressure cooking this quick mushroom soup in the instant pot is going to extract sooooo much flavor from just a few simple ingredients (in such a short amount of time). It’s going to make a rich flavorful homemade soup you can enjoy on cold nights when that winter wind comes blowin’!
Splashes of White Wine, Butter, and Herbs Help To add Depth of Flavor
What gives this delicious mushroom barley soup a deeper layer of flavor are splashes of nice dry white wine and fresh herbs.
Sliced fresh baby bella mushrooms are browned and tossed about with butter, onion, and fresh minced thyme. A hint of white wine ties it all together before adding the stock to cook this delicious hearty soup that really lets a rich mushroom flavor shine…
What Kind of Stock Can I Use?
- ​Ideally, mushroom stock delivers the deepest rich mushroom flavor.
- If you don’t have mushroom stock available, you can use beef broth or vegetable broth. I think these are next in line to better fit the overall flavor profile for this soup.
- Mushroom stock or vegetable stock also still works for those of you wanting to make this as a vegetarian soup.
What Type of Mushrooms Can I use with this Mushroom Barley Soup Instant Pot Recipe?
- I’d say keep things simple and go with fresh and flavorful baby bella mushrooms, white mushrooms, cremini mushrooms, or even porcini mushrooms.
- I like to buy the packaged sliced baby bella mushrooms to keep things quick and easy.
- If you cannot find sliced mushrooms, buy two packs of whole mushrooms and slice into about 1/2 inch thick pieces.
- Fresh, flavorful earthy mushrooms are a total must for this quick instant pot soup, so don’t skip this ingredient! It’s definitely the star of the show here.
To make this simple, rich, and flavorful mushroom barley instant pot soup recipe, grab some fresh herbs, a bit of dry white wine, and delicious fresh mushrooms to start pulling it all together…
Ingredients to Make This Creamy Mushroom Barley Soup Instant Pot Recipe
- Yellow onion – diced
- Fresh thyme – minced
- Butter
- Sliced baby bella mushrooms – if not available, use white mushrooms or cremini mushrooms
- Mushroom Broth
- Half & Half cream
- Pearled barley
- Dry white wine – such as pinot noir or sauvignon blanc
- Coarse or Kosher Salt to season
- Extra thyme sprigs or minced parsley – for garnish
Make a Quick and Cozy Winter Mushroom Barley Soup in the Instant Pot
- On the instant pot control panel push the saute function. Once the screen indicates hot, toss in the butter, diced onion, and minced thyme. Stir around the onion with a wooden spoon and cook until translucent and beginning to lightly caramelize or brown, about 7 to 8 minutes.
- Once you start to see some color on the onions, toss in the package of sliced baby bella mushrooms. Stir around to coat the mushrooms in the butter, onion, and thyme mixture.
- Splash the dry white wine into the soup pot to help deglaze the bottom of the pot while picking up the browned bits inside.
- Splash in the mushroom broth and sprinkle in the pearled barley plus coarse salt to season. Give everything one more gentle stir. Cover the instant pot and hit cancel to stop the sauté mode.
- Pressure cook the soup: hit the pressure cook button and cook on high pressure for 35 minutes. When cook time is up, press the quick release steam button and wait for steam to release. When steam is finished releasing, it will be safe to open the instant pot and remove the cover.
- Splash in the cream and stir. Season to taste one last time with pinches of coarse salt and cracked black pepper as desired.
Serve right away, nice and hot. Top with a sprig of fresh thyme or minced fresh parsley, if desired, and serve with warm, crusty bread for dipping.
This easy, rich, flavorful creamy mushroom soup is a great way to warm up on a cold day! A comforting bowl of soup always hits the spot, especially on snow days!
Creamy Mushroom Barley Soup Instant Pot Recipe
Equipment
Ingredients
- 1 whole Yellow Onion - diced
- 2 tsp Fresh Thyme - minced
- 4 tbsp Butter
- 2 packs Baby Bella Mushrooms - sliced (I used two 8 oz packs)
- 6 cups Mushroom Broth - if not available use beef or vegetable stock/broth
- ¾ cup Pearled Barley - not the quick-cooking barley
- ¼ cup Dry White Wine - such as pinot grigio or sauvignon blanc
- 1½ cup Half & Half - cream
- 1 tsp Coarse Salt + Pepper - season to taste
Instructions
- On the instant pot control panel push the saute function.  Once the screen indicates hot, toss in the butter, diced onion, and minced thyme.  Stir around the onion with a wooden spoon and cook until translucent and beginning to lightly caramelize or brown, about 7 to 8 minutes. Â
- Once you start to see some color on the onions, toss in the package of sliced baby bella mushrooms.  Stir around to coat the mushrooms in the butter, onion, and thyme mixture.
- Splash in the dry white wine and deglaze the bottom of the pot while picking up the browned bits inside.
- Splash in the mushroom broth and sprinkle in the pearled barley plus coarse salt and pepper to season.  Give everything one more stir to combine.  Cover the instant pot and hit cancel to stop the sauté mode.
- Hit the pressure cook button and cook on high pressure for 35 minutes.
- Â When cook time is up, press the quick release steam button and wait for steam to release. Â When steam is finished releasing, it will be safe to open the instant pot and remove the cover.
- Lastly, splash in the cream and stir.  Season to taste one last time with pinches of coarse salt and cracked black pepper as desired. Â
- Top with a sprig of fresh thyme or minced fresh parsley, if desired, and serve with warm crusty bread for dipping. Serve hot.
