Step 1

Set the Instant Pot to sauté mode. Add olive oil, then stir in the carrots, celery, and onion. Sauté until softened, about 5-7 minutes.

Step 2

Add the sliced mushrooms and garlic. Cook until mushrooms release their moisture and begin to brown, around 8 minutes.

Step 3

Stir in the tomato paste, cooking for 1-2 minutes. Add the white wine, scraping any browned bits from the bottom. Cook until wine reduces slightly.

Step 4

Add broth, bay leaves, thyme, and pearl barley. Stir to combine. Season with salt and pepper.

Step 5

Lock the lid, set the Instant Pot to high pressure, and cook for 20 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.

Step 6

Discard the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh parsley, and enjoy. Serve with crusty bread on the side.

Step 7

In a large pot over medium heat, add olive oil. Stir in carrots, celery, and onion, cooking until softened, about 5-7 minutes.

Step 8

Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.

Step 9

Stir in tomato paste and cook for 1-2 minutes. Pour in the wine, scraping up any bits from the bottom of the pot with a wooden spoon, and cook until reduced slightly.

Step 10

Add broth, bay leaves, thyme, and barley. Bring to a simmer, cover, and cook for 45-50 minutes, or until barley is tender. Season with salt and pepper.

Step 11

Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls. Serve with crusty bread on the side.