5 from 1 vote
This Instant Pot Beef and Barley Soup is a quicker way to enjoy this hearty and flavorful soup! It's full of tender meat and vegetables and perfectly satisfying! #intsantpotsoup #beefandbarleysoup
Instant Pot Beef and Barley Soup
Prep Time
10 mins
Cook Time
30 mins
Natural Release
15 mins
Total Time
40 mins
 
This Instant Pot Beef and Barley Soup is a quicker way to enjoy this hearty and flavorful soup! It's full of tender meat and vegetables and perfectly satisfying!
Course: Soup
Cuisine: American
Keyword: Pressure Cooker Beef and Barley Soup
Servings: 8
Calories: 334 kcal
Author: Malinda Linnebur
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
  • 3/4 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
  1. 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)

  2. 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.

  3. 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, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.

  4. 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. 

Recipe Video

Recipe Notes
  1. A natural release is a must to avoid plugging the vent. 
  2. 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.
  3. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

What to serve with Beef and Barley Soup

Nutrition Facts
Instant Pot Beef and Barley Soup
Amount Per Serving
Calories 334 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 718mg31%
Potassium 1232mg35%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 2g2%
Protein 33g66%
Vitamin A 2595IU52%
Vitamin C 8.7mg11%
Calcium 61mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.