Easy Vegan Instant Pot Soup

Ingredients

• 30 ml (2 tablespoons)cooking oil
• 1yellow onion, chopped
• 5 clovesgarlic, minced
• 4carrots, chopped
• 4 stalkscelery, chopped
• 1.4 litres (6 cups), or more if neededwater
• 3vegetable bouillon cubes
• 95 g (½ cup)green lentils
• about 80 g (½ cup)quick-cook barley
• 4red potatoes, chopped
• about 90 g (1 cup)broccoli florets
• 2.5 ml (½ teaspoon), or to tastered pepper flakes
• 5 ml (1 teaspoon)oregano
• about 120 g (½ cup)diced tomato
• to tastesalt
• about 40 g (2 cups)kale, chopped
• optional, to tasteSriracha, for garnish

Instructions

1. 1

   Sauté the vegetables

   Set the Instant Pot to “Sauté” and add the oil, onion, garlic, carrots and celery. Cook until the onion is translucent.

2. 2

   Pressure cook

   Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes and oregano. Select manual mode and set the Instant Pot for 8 minutes. Release the pressure immediately when cooking is complete.

3. 3

   Add the kale

   Taste the soup and add salt if needed. Stir in the kale and leave it in the hot soup for a minute or two, until softened.

4. 4

   Serve with Sriracha

   Serve the soup, adding Sriracha as a garnish if you like it spicy.

What is this vegan Instant Pot soup?

This is a substantial vegetable soup built around lentils, barley and potatoes, with kale stirred in just before serving. It draws on the familiar American-style one-pot soup format, where vegetables and grains turn a savoury broth into a filling meal.

Flexible vegetables: The recipe invites you to use vegetables you enjoy or have on hand, while the lentils and barley provide a hearty base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 617 calories, 21g protein, 110g carbs, 13g fat.

The potatoes and barley contribute much of the carbohydrates, while the oil supplies most of the fat and the lentils provide much of the protein. Pair a bowl with extra greens or another non-starchy vegetable for a more varied plate.

Build flavour before pressure cooking

Sautéed base: Cooking the onion, garlic, carrots and celery in oil first softens them and gives the soup a savoury foundation. Wait for the onion to turn translucent before adding the other ingredients.

Seasoning: The bouillon cubes add flavour to the water, while oregano and red pepper flakes season the broth. Since bouillon can be salty, taste the finished soup before adding extra salt.

Choose the right grains and lentils

Quick-cook barley: This recipe specifies quick-cook barley, which is important for the short pressure-cooking time. Regular barley may need longer to become tender.

Green lentils: Green lentils hold their shape reasonably well in soup, though their final texture can vary slightly depending on the lentils and appliance.

Mind the pressure release

Immediate release: The method calls for releasing pressure as soon as the 8-minute cooking cycle ends. Follow your Instant Pot's instructions for a safe quick release, keeping hands and face away from the steam.

Check the texture: After opening, check that the potatoes and lentils are tender and the barley is cooked to your liking. The recipe's short timing depends on the specified quick-cook barley.

Finish with greens and heat

Kale: Add it after pressure cooking and let the residual heat soften it for a minute or two. This keeps it from becoming overly soft during the pressure-cooking stage.

Sriracha: Serve it on the side or add a little to each bowl, so everyone can choose their own level of heat.

Make it a complete meal

Serving ideas: The lentils, barley and potatoes make this soup filling on its own. For a simple accompaniment, serve it with crusty bread or toast for dipping.

Flexible additions: You can swap in other vegetables that suit the soup, but keep pieces a similar size so they cook evenly. Add salt cautiously if your replacement ingredients or stock are already seasoned.

Recipe notes & tips

• Chop the vegetables into similarly sized pieces so they cook more evenly.
• Use quick-cook barley as listed, since the pressure-cooking time is brief.
• Taste before adding salt because the bouillon cubes may already season the broth.
• Add water if needed to reach your preferred soup consistency.
• Stir in the kale only after pressure cooking so it softens without cooking under pressure.
• Offer Sriracha at the table for adjustable heat.

Variations

• Use different vegetables: Swap in vegetables you have on hand, cutting them into pieces that cook at a similar pace.
• Adjust the heat: Increase or reduce the red pepper flakes to suit your preference.
• Add extra greens: Stir in another handful of kale at the end and let it soften in the hot soup.
• Change the garnish: Use Sriracha only at the table, or leave it out for a milder bowl.
• Make it more brothy: Add extra water if you prefer a thinner soup.

Common mistakes to avoid

• Using regular barley: It may not cook through in the stated time; use quick-cook barley as specified.
• Salting too early: Bouillon cubes can make the broth salty, so taste before adding salt.
• Overcooking the kale: Stir it in after pressure cooking and let the hot soup soften it briefly.
• Cutting vegetables unevenly: Large pieces may stay firm while smaller ones soften; aim for similar sizes.
• Releasing pressure carelessly: Follow the appliance's quick-release instructions and keep clear of escaping steam.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat until steaming hot on the hob or in the microwave, adding a splash of water if the barley has thickened the soup.

Frequently asked questions