This soup is packed with hearty beans and barley which makes it a filling dinner recipe. Served topped with plenty of parmesan, chopped parsley and a drizzle of olive oil.
I've recently got reacquainted with my pressure cooker and I'm loving it!
We used to make things in the pressure cooker all the time. Then ours broke so we stopped using it and I kind of forgot how handy it was until we got a replacement a couple of months ago.
They're perfect for soups like this where you can pretty much just chuck everything in and leave it to cook. You don't even need to soak the beans first which is definitely my favourite thing about the recipe as I'm never organised enough to soak them ahead of time.
The other thing I love about this soup is the addition of the parmesan rind. This is such a great tip for whenever you're making soups and stews which need an extra hit of umami flavour.
Why we love this pressure cooker bean and pearl barley soup...
It's such a comforting and filling dinner thanks to the beans and pearl barley plus all the rich flavour from the parmesan.
Using the pressure cooker makes this such a simple recipe to put together and massively cuts down on the washing up!
It's easy to make a big batch of this soup and serve it up for lunches and dinners throughout the week.
It's so easy to make this recipe vegetarian by using a vegetarian alternative to parmesan or vegan by leaving it out altogether.
Pearl Barley & White Bean Soup Ingredients
Onion, Fennel & Garlic: This makes up the base of the soup
Herbs & Spices: I use fenugreek seeds, chilli flakes and fresh rosemary sprigs in this soup.
White Wine: Or if you prefer not to cook with alcohol you can switch it for a little extra stock.
Dried Beans: I use cannellini beans but you could use a different dried bean if that's what you have on hand.
Pearl Barley: This adds a nice extra texture to the soup.
Parmesan Rind: This gives the soup an amazing rich umami flavour.
How to make pressure cooker soup with beans and barley
Sauté the vegetables: Add the oil to the pressure cooker and cook the onion for a few minutes followed by the fennel and then the garlic, fenugreek seeds and chilli flakes. Add the wine and simmer for a couple of minutes with the rosemary.
Add the liquids and beans: Add the stock, beans, barley and parmesan rind to the pressure cooker. Add the lid and cook on high for 40 minutes.
Finish the soup: Stir through the grated parmesan and parsley then serve.
Equipment you need to make this recipe...
Want more? Try these other soup recipes!
- Roast Cauliflower Soup with Preserved Lemon & Miso
- Spicy Tomato Soup with Bulgur Wheat
- White Bean Soup with Herby Oil
- Tortellini Soup with Kale
- Spicy Lentil Soup with Coconut
- Mushroom Miso Soup with Soba Noodles
- Coconut Noodles Soup with Mushroom & Edamame
- Navy Bean Soup with Ham
Recipe
Pressure Cooker Bean & Pearl Barley Soup
Ingredients
- 4 tablespoon Olive Oil
- 1 Onion chopped
- Salt and Pepper
- 1 bulb Fennel fronds and core removed, chopped
- 6 cloves Garlic crushed
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Chilli Flakes
- 2 sprigs Rosemary
- 120 ml White Wine
- 2 litres Chicken or Vegetable Stock
- 500 g Dried Cannellini Beans
- 200 g Pearl Barley
- 200 g Parmesan
- 1 Parmesan Rind
- Small bunch Parsley chopped
Instructions
- Put the pressure cooker in the saute setting and add the olive oil. Add the onion and cook for 5 minutes until softened. Season well. Add the fennel and cook for another couple of minutes before adding the garlic, fenugreek seeds and chilli flakes. Cook for another couple of minutes until everything is softened. Pour in the wine and add the rosemary, allow to simmer for a couple of minutes.
- Add the stock, beans, pearl barley, parmesan rind and plenty of salt and pepper. Put the lid on and pressure cook on high for 40 minutes. Once the pressure has been released check the beans are cooked. If they're still a bit hard return the lid to the pot and cook for another 10 minutes.
- Remove the parmesan rind and rosemary. Stir through the parmesan and parsley. Serve in bowls drizzled with olive oil.
Notes
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Ishir Bhan says
This was fantastic. I made half a batch without the fennel bulb and adjusted by adding a few fennel seeds and didn't have a parmesan rind to use. Noneless, it was flavorful, satisfying, and thick from the released starches. I found it needed a full hour under pressure in my instant pot to tenderize the beans.
Biana says
Looks great. Love using a pressure cooker for making soup.
Andrea says
What a hearty, healthy and comforting bowl of soup!
Beth says
Yum! Looks amazing and so easy! My family is definitely going to enjoy this! Can’t wait to make this!
Lindsay says
The flavors in this soup are so good, and it's a really hearty lunch that I can eat throughout the week. Yum!
Bintu | Budget Delicious says
I haven't had a bean and pearl barley soup in so long - this sounds absolutely incredible! Definitely going to give this a go in my pressure cooker.