This Instant Pot Beef and Barley Soup is a quick and easy way to enjoy hearty, flavorful, homemade soup in no time!
This soup is full of tender meat and vegetables like mushrooms, potatoes, tomatoes, carrots, celery, and onion! It is perfectly satisfying for lunch or dinner, any day of the week!
As much as I love my slow cooker, the Instant Pot cooks this soup to perfection in a fraction of the time, and who doesn’t love having some spare extra time in the evening?
I actually love using my Instant Pot for many soup recipes. A few other delicious and easy soups I’ve been loving are: Instant Pot Chicken Noodle Soup, Hearty Beef Stew, and Easy Taco Soup.
REASONS WHY YOU’LL LOVE THIS BEEF AND BARLEY SOUP:
- This beef and barley soup is super hearty and packed with tender meat.
- It’s done in no time! Thanks to the Instant Pot, you will be enjoying this rich and delicious soup in under an hour!
- It’s the perfect meal for any day of the week and the whole family will absolutely love it!
- This soup is delicious AND nutritious thanks to all of the vegetables!
- If you crave a big bowl of comforting soup like I do in the winter, this is the perfect recipe for you.
- You could store this soup in the freezer and enjoy it later! It stays good in the freezer for up to 6 months.
KEY INGREDIENTS:
- Beef stew meat – typically beef stew meat is comprised of cuts with tough connective tissue and so when it is simmered the tissue breaks down and becomes deliciously tender and juicy!
- Veggies – I went with mushrooms, potatoes, diced tomatoes, onion, celery and carrots but you could use any vegetables you love.
- Low sodium beef broth/stock – use low sodium broth so you are able to control the level of sodium in your soup.
- Pearl barley – the most common type of barley, as it has a chewy and tender texture when used in soup.
- Better than Bouillon Beef Base – I prefer Better than Bouillon, as it gives the dish more flavor and less sodium than typical bouillon cubes.
- Herbs and aromatics – I went with bay leaf, dried thyme and garlic. This is a great combination for this soup recipe and many others!
HOW TO MAKE THIS INSTANT POT SOUP:
- Set Instant Pot to saute setting. Add the stew meat, olive oil and a little salt and pepper. Brown the meat on all sides then remove and set aside for about 5 minutes.
- Throw the mushrooms in and saute until nicely browned.
- Add the onion, celery, carrot, more salt and pepper. Cook for about 5 minutes.
- Then add the garlic and cook for 30 more seconds.
- Next, add some beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits.
- Add the remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf and thyme.
- Place the lid on the Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes.
- Let the Instant Pot do a natural release of pressure for 15 minutes, then turn vent to release remaining pressure before removing lid.
FREQUENTLY ASKED QUESTIONS:
Stew meat works great for making soup but if it isn’t available you can replace it with a chuck roast. Just cut into 1 1/2 inch cubes and you’re good to go.
Yes, and it freezes well. Let the soup cool completely then pour into a freezer-safe container and freeze for 4-6 months. Thaw and reheat as you wish.
If you are going to substitute the barley for rice I recommend using arborio rice due to its higher starch content than regular white rice.
You could use regular bouillon cubes or just use the beef broth.
SERVING SUGGESTIONS:
- Flaky Buttermilk Biscuits
- Beer Bread
- Homemade Italian Bread Bowls
- Creamy Fruit Salad
- Pear Salad with Baked Goat Cheese
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Instant Pot Beef and Barley Soup
Ingredients
- 2 pounds (1kg) beef stew meat
- 2 tablespoons olive oil
- 8 ounces (225g) mushrooms, quartered
- 1 small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4-6 cloves garlic, minced
- 6 cups (1.4 liter) low sodium beef broth/stock
- 1 (14.5oz) (411g) can diced tomatoes
- ¾ cup (140g) pearl barley, rinsed
- 2 small potatoes, peeled and diced
- 2 tablespoons better than bullion beef base (or use 2-4 cubes)
- 1 bay leaf
- 1 teaspoon dried thyme
Instructions
- Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
- Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
- Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
- Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.
Video
Notes
- A natural release is a must to avoid plugging the vent.
- Freezer Friendly: If you want to freeze the soup let it cool completely and pour into a freezer safe container. Freeze for 4-6 months. Thaw completely and reheat.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
- Flaky Buttermilk Biscuits
- Simple side salad
- Any fruit salad
I love beef barley soup. This is one of the best recipes I’ve found. Used smaller diced sirloin roast instead of stew meat. I like the idea of cooking the mushrooms before adding liquids, more flavor that way.
Thank you very much!! And yes, cooking the mushrooms before definitely builds more flavor!
I am new to insta pot cooking, this is a really good recipe! Will be making this again for sure.
Thank you so much!! Soups are a great place to start with the instant pot.
Great recipe, I’m a chef and a newbie to instant pot cooking. Needed soup in a hurry for a sick neighbor and presto. Super delicious. I tweaked the recipe slightly but the bones of the recipe and techniques are solid ! Success many thanks!
Thank you so much for your wonderful comment!! I am so glad you enjoyed the soup!
Delicious
Thanks!!
Thought I would add that I like my Instant Pot over my slow cooker or oven simply because it seems to retain more moisture in my roasts and stews. Not just the time saved (though it is noticeable). A pressure cooker makes a difference since I am about 4000 feet above sea level. Not quite Denver height but close. I also like the one-pot cleanup.
I am learning to like my instant pot more and more and I find myself reaching for it more! And yes, the one pot cleanup is nice!!
Perfect for a cold January day. Fast and delicious. Proportions and timing were just right. I’ll be making this again and again.
Thank you so much! I am so glad you liked it!
This is a great recipe. I made it and my husband loved it. He wasnt sure about barley before this.
Thank you so much! My husband was the same way, lol!
Excellent! Barley was perfectly cooked. I did diced fresh roma tomatoes instead of canned, skipped the potatoes and added more mushrooms instead! Did not have cubed stock on hand so just added more salt to taste. Added a splash of red wine – overall so tasty! Would definitely make again. Thanks for the easy and delicious recipe!
Thank you so much! I am so glad you liked it and thanks for sharing your changes too!!
Recipe looks excellent when compared to similar beef & barley soups
Thank you!! Let me know how you like it!
Excellent! Huge hit at our table. I skipped the mushrooms and extra bullion cubes. Will definitely make it again!
I am so glad you liked the soup Niki!! And thank you for sharing your changes!!
This was great! Substituted oregano for the bay leaf and this was hearty and yummy!
Thank you so much! I am so glad you liked it and thanks for sharing your substitution!!
Loved this recipe-added small amount of red pepper flakes for some heat. Everyone enjoyed it, perfect PNW recipe for this cold week! Any idea how many cups each serving is?
I will try to remember to measure how many cups this makes next time I make it. So glad you liked it!! And my husband loves adding red pepper flakes too! Thanks for sharing!
What size is this InstaPot? Are these measurements for a 6qt or bigger?
This recipe will work in a 6 quart or larger.
Delicious!
Thank you! So glad you liked it!
This is the best beef barley soup I’ve had. I make this regularly and also add corn. Thank you so much for sharing!
Thank you so much for your comment!! I am so happy you like it!!
Used golden beets for both the potato & carrot quantity. Used 6 cloves of garlic. Small can of fire roasted cubed tomtoes. 1/4 T of red pepper flakes.
Changed it up alot…. But it twas Fab!!
So, glad you liked it and thanks for sharing the changes you made!
brown the beef, set aside, and……. when do you put it back?
I’m so sorry about that! Thank you for catching my mistake!! I fixed the recipe.
This sounds good I’m going to give it a try . minus the mushrooms & celery because I don’t like them . Hoping it will still be good . One suggestion I have for you is if you get a Foodsaver system ,you could save the soup even longer in the freezer . Freeze in your containers then pop out into bags vacuum & seal then your good .
Thank you so much for the suggestion on the foodsaver! And I hope you enjoy the soup!
Best beef barley soup ever, with the weather turning cold and windy here in the PNW this was just what the doctor ordered! Full of flavor and oh so comforting!
Thank you so much!! It is supposed to start cooling off here next week!! I can’t wait for soup weather and a break from the heat!
This was soo good! I sized the measurements down to 4 servings & accidentally used an entire can of diced tomatoes instead of 1/2 cup but it still turned out amazing!!
I am so glad you liked it and thank you so much for sharing!!