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Instant Pot Beef Barley Soup

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This Instant Pot Beef Barley Soup is a hearty and comforting meal loaded with tender beef, pearl barley, and vegetables in a rich broth. It’s the perfect quick and cozy dish for chilly days, thanks to the Instant Pot’s ability to deliver deep, slow-cooked flavor in under an hour.

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

Instructions

  1. Set Instant Pot to Sauté mode and heat olive oil.
  2. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté for 3–4 minutes until softened.
  4. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  5. Pour in a bit of broth to deglaze the pot, scraping up browned bits.
  6. Add seared beef, remaining broth, barley, Worcestershire sauce, thyme, and bay leaves.
  7. Lock the lid, set valve to Sealing, and cook on High Pressure for 25 minutes.
  8. Let pressure release naturally for 10 minutes, then quick-release the rest.
  9. Remove bay leaves. Taste and adjust seasoning with salt and pepper.
  10. Ladle soup into bowls and garnish with chopped parsley before serving.

Notes

  • Browning the beef adds extra depth of flavor.
  • Add more broth when reheating as the barley absorbs liquid over time.
  • Use quick-cooking barley with reduced pressure time (10 minutes).
  • Soup thickens as it sits — thin with broth or water as needed.
  • Freeze leftovers for up to 3 months in airtight containers.

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