Vegetable Soup with Sorghum

Instant Pot Vegetable Soup with Sorghum

If you’re avoiding lectins and really miss grains, sorghum is the bomb (since it has no hull, it contains no lectins). Sorghum’s light, nutty flavor makes it as versatile as rice, and it never gets soggy, so you can make a massive batch and portion for freezer storage.

Stove top and slow cooker sorghum take hours, but Instant Pot does it with a cook time of 25 minutes (about an hour all-in). Make a pot on its own or in this amazing Instant Pot Vegetable Soup with Sorghum. Since dry sorghum contains a whopping 20g protein per cup, it’s an ideal replacement for barley in vegetable soup.

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Vegetable Soup with Sorghum

Instant Pot Vegetable Soup with Sorghum

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Soup
  • Method: Instant Pot


Hearty and delicious vegetable soup with sorghum.


  • 3 cups baby bella mushrooms, chopped (about an 8 oz package)
  • 3 large carrots, sliced (about 2 cups)
  • 1 leek, sliced thin (about a cup)
  • 2 medium parsnips, cut into bite sized pieces (about a cup)
  • 3 ribs celery chopped
  • 1/3 small rutabaga, cut into bite sized pieces (about a cup)
  • 2 large cloves garlic, minced
  • 7 cups low-sodium or unsalted vegetable broth
  • 1 cup water
  • 1 tbsp Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 cup whole grain sorghum, sorted and rinsed
  • Salt to taste (after cooking)


  1. Trim the green part of the leek off then trim the roots off. Slice in half lengthwise. Turn onto flat side and cut into 1/4-inch slices. Place the thin slices in a bowl of cold water to clean. The leeks will float while any grit sinks to the bottom of the bowl. Use a slotted spoon to remove the sliced weeks from the bowl and discard the water.
  2. Clean peel and chop all remaining vegetables into bite-size pieces.
  3. Measure 1 cup dry sorghum then pour into a fine mesh strainer. Sift through the sorghum removing any bits of debris if necessary. Rinse thoroughly under cold running water.
  4. Add the sorghum and all other ingredients to the Instant Pot. If using unsalted broth, add 1/4 tsp salt now. If using low-sodium or salted broth, wait until after cooking and season to taste.
  5. Set to Soup/High Pressure for 25 minutes. Allow Instant Pot to release naturally.
  6. Serve immediately.


Keeps in refrigerator in an airtight container for one week. Can be frozen in an airtight container up to three months.

Keywords: vegetable sour, sorghum, vegan, lectin-free

Instant Pot Vegetable Soup with Sorghum

5 thoughts on “Instant Pot Vegetable Soup with Sorghum

  1. Her Excellecy

    Thank you, that’s quite helpful. I used Bob’s Red Mill sorghum, paler than your photographs of the grain.

    The sorghum developed a pasty tasting edge in the Instant Pot, too, something I’ve never experienced when cooking it conventionally. Quite liked it, made on the stove. I am, it turns out, thoroughly unimpressed with the IP.

  2. Her Excellency

    Made a variation on this soup with what I had on hand, that is no parsnips or rutubaga and used home made chicken stock. Tastes rather metallic and am wondering why. Trying to identify the source of this flavor, it seems most pronounced in the cremini mushrooms and the sorghum itself. The stock has no such flavor and was actually an outstanding batch.

    • FreshOutFood

      Let us begin by addressing your outstanding name choice. We value your privacy, so that’s cool with us. As for the metallic taste, it’s a combination of two things: the sorghum and your sensitive palate (that is a compliment). Sorghum has a sweet, nutty flavor but it contains tannin, which can create an astringent or bitter aftertaste. People who are good at picking out subtle flavor nuances can experience this as a metallic flavor, while others don’t seem to sense it at all. You may also experience this with a strong black tea that has been left to brew too long (also due to tannin content), and home brewers often have to counteract the sorghum bite when creating gluten-free craft beers. The flavor may be pronounced in the mushrooms because they are absorbent and take on the flavor of the foods with which they are cooked. Some people prefer the flavor of specific brands of sorghum, but it probably has more to do with the sorghum’s hull color than the label (white contains the lowest amount of tannin and darker hulled sorghum contains higher levels). We hope this helps!

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