Pressure Cooker Bean & Pearl Barley Soup

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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

Pressure Cooker Bean & Pearl Barley Soup

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.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 -6 servings

Calories: 682kcal

Author: Amy Fulwood

Ingredients

• 4 tbsp Olive Oil
• 1 Onion chopped
• Salt and Pepper
• 1 bulb Fennel fronds and core removed, chopped
• 6 cloves Garlic crushed
• 1 tsp Fenugreek Seeds
• 1 tsp 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

UK Measures - US Measures

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.

Nutrition Facts

Pressure Cooker Bean & Pearl Barley Soup

Amount Per Serving

Calories 682 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 2067mg86%

Potassium 2723mg78%

Carbohydrates 131g44%

Fiber 30g120%

Sugar 9g10%

Protein 36g72%

Vitamin A 1306IU26%

Vitamin C 11mg13%

Calcium 364mg36%

Iron 15mg83%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

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