Name: Instant Pot Barley Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 ham hock (omit if making vegetarian barley soup); 1 c pearled barley (uncooked); 2 c carrots (I sliced baby carrots in half); 1 medium onion (diced); 40 oz broth (I used vegetable broth, could use beef); salt and pepper

This Instant Pot barley soup with ham is a tasty healthy dinner idea we all loved. Using uncooked barley and leftover ham we packed it with vegetables too.

I am back adding this easy Instant Pot barley soup to my long list of 101+ easy Instant Pot recipes page today! I love using my pressure cooker to cook dry beans and grains because there is no soaking required. They come out so tender in no time at all! Honestly, I had never cooked barley before but I had it in soups at restaurants and it was delicious. So I thought I’d give it a whirl with the ham hock I had. (originally published 10/18, affiliate links present)

If it’s around the holidays you are probably looking for some leftover ham recipes and this is a great one, though we have a bunch because I hate wasting food!

If you just have a ham hock you can use that too like I did here, either way just throw it in and go really with easy Instant Pot soup recipes like this one.

I will show you here the basic steps for making our Instant Pot barley soup

I put my ham hock in the center
Sprinkled my uncooked pearled barley around it
Added a sliced onion
Chopped baby carrots in half and threw those in (you could cut regular carrots into large chunks too but that is what I had on hand)
Poured my broth in
Closed the lid and walked away!

Since I used a ham hock for our Instant Pot barley soup and not leftover ham I removed it when the time was up. I separated the bones and fat from the meat, then chopped it up and put it back into the soup before serving.

If your ham was already off the bone you could dice it up and throw it in initially avoiding the separating process later. However….I will say using a ham hock gave this Instant Pot barley soup a lot more flavor than if I had just used diced ham in my opinion.

This piece of the ham tends to have tons of flavor and seeps out into the soup when it is under pressure cooking, but it is up to you.

Why pressure cooker soups are better than on the stovetop?

The pressure lends soup a lot more flavor
Soup cooks fast without having to watch a pot on the stove
You do not have to soak dry beans or grains

This is what you’ll need to make this easy Instant Pot barley soup recipe

Ham hock – or diced leftover ham
Pearl barley
Carrots
Onion
Broth – I used vegetable broth, you could opt for beef broth for a richer flavor
Salt and pepper to taste

If you don’t have a pressure cooker yet but looking for homemade soups this lentil soup on the stove top is a winner.

I do highly recommend you get one though because the cooking time is cut at least in half! This one takes just 30 minutes with a quick release to be SO soft and tender vs. in a slow cooker which would take all day for sure.

I will say this turned out great and I cook it year round. BUT when it’s cold it’s the bomb! Also using leftover ham is the best. You could turn this into beef and barley soup too using stew meat diced.

What is the most effective way to cook a frozen soup?

To reheat soups do the following:

- On the stovetop over low heat is best
- Alternatively reheat in the microwave in 30 second intervals stirring in between

If you love pressure cooker soups here are a few others you might enjoy

- - - Instant Pot split pea soup
    - Cheesy Instant Pot nacho soup
    - Healthy Instant Pot minestrone soup with diced tomatoes and veggies
    - Chicken detox soup recipe
    - This Instant Pot beef vegetable soup is great
    - Easy Pressure cooker french onion soup

You can make this in a Crockpot Express or Ninja Foodi pot as well.

What’s your best winter-time recipe?

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