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Overhead shot of bean and barley soup on a blue background

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.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6 servings
Calories 682kcal


  • 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


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


Calories: 682kcal | Carbohydrates: 131g | Protein: 36g | Fat: 2g | Saturated Fat: 1g | Sodium: 2067mg | Potassium: 2723mg | Fiber: 30g | Sugar: 9g | Vitamin A: 1306IU | Vitamin C: 11mg | Calcium: 364mg | Iron: 15mg