Name: Instant Pot Beef Barley Soup
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs beef stew meat or chuck roast, cut into cubes; 1 tbsp olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 3/4 cup pearl barley (not quick-cooking); 6 cups beef broth or stock; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp dried thyme; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish); Optional: 1 cup potatoes, diced; Optional: 1 cup mushrooms, sliced; Optional: 1/4 cup red wine

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This Instant Pot Beef Barley Soup is a hearty, comforting bowl of goodness packed with tender beef, wholesome barley, and flavorful vegetables simmered in a rich, savory broth. I love how the Instant Pot brings out that slow-cooked flavor in a fraction of the time — it’s warm, filling, and perfect for chilly days or when I need a cozy, nourishing meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and deeply satisfying. The beef becomes melt-in-your-mouth tender, and the barley adds a nutty texture that makes the soup feel substantial and comforting. It’s one of those all-in-one meals that tastes even better the next day. I also love how the Instant Pot makes it nearly effortless — no long simmering, just set it and let it work its magic. Instant Pot Beef Barley Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef stew meat or chuck roast, cut into cubes
Olive oil
Onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Pearl barley (not quick-cooking)
Beef broth or stock
Tomato paste
Worcestershire sauce
Bay leaves
Dried thyme
Salt and black pepper
Fresh parsley, chopped (for garnish)

Optional add-ins:

Potatoes, diced
Mushrooms, sliced
A splash of red wine for depth of flavor

Directions

I set the Instant Pot to Sauté mode and heat the olive oil.
I season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. I remove the beef and set it aside.
In the same pot, I add the onion, carrots, and celery, sautéing for about 3–4 minutes until softened.
I stir in the garlic and tomato paste, cooking for another minute until fragrant.
I pour in a small amount of broth to deglaze the pot, scraping up any browned bits for flavor.
I add the seared beef back into the pot along with the remaining broth, barley, Worcestershire sauce, thyme, and bay leaves.
I lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
Once the cooking time is done, I let the pressure release naturally for 10 minutes, then carefully quick-release the rest.
I remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
I ladle the soup into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare, 25 minutes to pressure cook, and about 10 minutes for pressure release — so in just under 50 minutes, I can have a rich, flavorful soup ready to enjoy.

Variations

I sometimes use ground beef instead of stew meat for a quicker version.
For a thicker soup, I use less broth or simmer on Sauté mode after pressure cooking to reduce the liquid.
I love adding diced tomatoes or mushrooms for extra flavor and texture.
For a lighter version, I swap half the beef for extra veggies like zucchini or spinach.
I occasionally add a splash of balsamic vinegar at the end for brightness.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It thickens as it sits, so I add a splash of broth or water when reheating. To reheat, I warm it on the stove over medium heat or use the microwave in short intervals. This soup also freezes well for up to 3 months — I just thaw it overnight in the fridge before reheating. Instant Pot Beef Barley Soup

FAQs

Can I use quick-cooking barley?

Yes, but I reduce the pressure cooking time to 10 minutes since it cooks much faster than pearl barley.

Do I need to brown the beef first?

I always do — it adds depth and richness to the broth, though you can skip it if you’re in a hurry.

Can I make this vegetarian?

Yes, I replace the beef with mushrooms, use vegetable broth, and skip the Worcestershire sauce or use a vegan version.

Can I double the recipe?

Absolutely — I just make sure not to fill the Instant Pot past the max fill line.

Why is my soup so thick?

Barley absorbs liquid as it sits. I simply stir in more broth or water before serving to reach my preferred consistency.

Conclusion

This Instant Pot Beef Barley Soup is one of my favorite hearty, no-fuss meals — rich, filling, and full of flavor. I love how the Instant Pot makes the beef tender and the broth deeply savory in under an hour. It’s the perfect bowl of comfort for cold days or whenever I’m craving something wholesome, satisfying, and homemade.