Keyword: beef and barley soup, instant pot beef and barley soup, Pressure Cooker Beef and Barley Soup
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Natural Release: 15 minutesminutes
Total Time: 40 minutesminutes
Servings: 8
Calories: 334kcal
Author: Malinda Linnebur
This Instant Pot Beef Barley Soup is a quick and easy way to enjoy hearty, flavorful, homemade soup in no time. Full of tender meat and vegetables like mushrooms, potatoes, tomatoes, carrots, celery, and onion... my beef barley soup in the Instant Pot is perfectly satisfying for lunch or dinner, any day of the week!
2tablespoons better than bullion beef base (or use 2-4 cubes)
1bay leaf
1teaspoondried 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.