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–+ servings
hearty mushroom barley stew
Jon Simon

Hearty Mushroom Barley Stew (Instant Pot)

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A warming plant-based stew of earthy mushrooms, nutty pearl barley, and vegetables in a savoury broth. The Instant Pot develops deep, long-simmered flavour in a fraction of the time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
 
 

  • 1 pound mixed mushrooms sliced
  • 1 cup pearl barley
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Equipment

Method
 

  1. Set the Instant Pot to Saute mode and heat the olive oil. Add the onion, carrots, and celery and cook for 3 minutes. Add the mushrooms and garlic and saute for 5 minutes until the mushrooms release their liquid.
  2. Add the barley, vegetable broth, soy sauce, thyme, bay leaves, salt, and pepper. Stir to combine.
  3. Close the lid and set the valve to sealing. Cancel Saute mode and pressure cook on high for 20 minutes. When cooking is complete, allow a natural release for 5 minutes, then quick release the remaining pressure.
  4. Remove the bay leaves before serving.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 42gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 680mgFiber: 8gSugar: 6g

Notes

Net carbs: 34g per serving (42g total carbs minus 8g fibre).
Not gluten-free: Barley contains gluten, and standard soy sauce does too. Use tamari for a soy-free option, but the barley keeps this dish off gluten-free menus.
Tip: Use a variety of mushrooms such as cremini, shiitake, and portobello for the most complex flavour.
Storage: The stew thickens as it cools; thin with extra broth when reheating. Refrigerate up to 5 days.

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