Instant Pot barley minestrone soup

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10 min


55 min


8 to 10

Instant Pot barley minestrone soup

Photo: Roberto Caruso

This hearty minestrone has all the richness and flavour of a soup that's been simmering all day, but you can get it on your table in under an hour.


  • 2 celery stalks , chopped
  • 2 carrots , chopped
  • 1 onion , chopped
  • 1 796-mL can diced tomatoes
  • 3/4 cup pearl barley , rinsed
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 900-mL carton no-salt-added vegetable broth
  • 1 540-mL can no-salt-added black beans , drained and rinsed
  • 8 cups torn kale
  • 1/3 cup store-bought basil pesto
  • 1/2 cup finely grated Parmesan
  • olive oil , optional


  • Combine celery, carrots, onion, tomatoes, barley, Italian seasoning, bay leaves, salt, pepper and broth in the Instant Pot.
  • Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 20 min (will take about 20 min to come to pressure). When cooking finishes, open the pressure-release valve to depressurize, 2 to 3 min.
  • Open lid and stir in 2 cups hot water, black beans and kale. Let sit, uncovered, until kale is slightly wilted, about 3 min.
  • Ladle soup into bowls and stir spoonful of pesto into each bowl. Sprinkle with Parmesan, and drizzle with extra-virgin olive oil, if desired.


If you’re making this soup ahead, the barley will soak up the broth as it sits. Add a splash of water to each portion when reheating, depending on desired soup consistency.

Nutrition (per serving)

  • Calories
  • 171,
  • Protein
  • 13 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 5 g,
  • Fibre
  • 5 g,
  • Sodium
  • 622 mg.
  • Excellent source of
  • Vitamin A

Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.

Note: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.