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Instant Pot Sausage Barley Soup

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (plus 10 minute NPR)
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


With Italian sausage and barley this soup has flavor and texture in every spoonful. It’s perfect for a cold night supper and the leftovers are the best for lunch the next day.


  • 1 pound ground Italian sausage (I used mild)
  • 1 cup diced onion
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 cup uncooked pearl barley
  • 5 cups chicken broth
  • 1 Tbsp tomato paste
  • 1 (14 oz) can petite diced tomatoes (or fired roasted tomatoes for more flavor)
  • 1 bay leaf
  • Salt and pepper to taste


  1. Brown your sausage. Turn your Instant Pot to the saute setting. When the display says HOT add in your sausage. Break it up*. Add in the onion. Brown the sausage for about 5 minutes. If there is excess grease, drain it off.
  2. Add in ingredients. Add in the garlic powder, basil, celery, carrot, barley, broth, tomato paste, tomatoes and bay leaf.
  3. Pressure cook. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 20 minutes (if you don’t have a soup button use the manual/pressure cook button). When the time is up let the pot sit for about 10 minutes (display will say L0:10) and then move the valve to venting. Remove the lid.
  4. Serve. Discard the bay leaf. Taste and salt and pepper to taste. Ladle into bowls and enjoy.


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Soup
  • Method: Instant Pot