Instant Pot Beef and Barley Soup

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This Instant Pot beef and barley soup is the ultimate comfort food! Tender beef, hearty vegetables, and chewy barley in a savory broth ready in 45 minutes.

Prep Time15

Cook Time15

natural pressure release15

Total Time45

Course: Lunch, Dinner, Entree

Cuisine: American

Keyword: beef stew, instant pot soup, instant pot recipe, healthy soup, beef soup, pressure cooker recipes, instant pot recipes

Servings: servings

Calories: 378kcal

Author: Renae Gerhardstein

Equipment

Instant Pot (or any electric pressure cooker) 6-quart or 8-quart
paper towels (for drying meat)

Ingredients

1.5 pounds beef stew meat cut into 1/2-inch cubes
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 large onion diced
3 medium carrots peeled and chopped into 1/2-inch pieces
2 ribs celery sliced into 1/2-inch pieces
2 cloves garlic minced
2 tablespoons tomato paste
2 Yukon gold medium sized, peeled and diced into 3/4-inch cubes, or russet potatoes
¾ cup pearl barley see notes below
6 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
2 tablespoons Worcestershire sauce

optional

15 ounces diced tomatoes undrained
8 ounces mushrooms sliced (white button or baby bella)

Instructions

Pat the stew meat dry with paper towels and cut into 1/2-inch cubes, if pieces are larger. Season generously with salt and pepper.
Turn the Instant Pot to the Sauté function (or High setting). Add 1 tablespoon of olive oil and let it heat for about 2 minutes.
Working in two batches to avoid crowding, add half the beef in a single layer. Brown for 2-3 minutes per side until nicely caramelized. Remove to a plate and repeat with the remaining beef and another tablespoon of oil. Set all browned beef aside.
With the Sauté function still on, add the diced onion, carrots, and celery to the pot (plus mushrooms if using). Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant.
Add the Worcestershire sauce and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This is important to prevent the burn notice and adds great flavor to the soup.
Press Cancel to turn off the Sauté function. Add the browned beef back to the pot along with the diced potatoes, pearl barley, beef broth, bay leaves, dried thyme, salt, and pepper. If using diced tomatoes, add them now. Stir everything together to combine.
Secure the lid on the Instant Pot and make sure the valve is set to the "sealing" position. Press "Pressure Cook" or "Manual" and set to high pressure for 20 minutes. The pot will take about 10 minutes to come to pressure before the cook time begins.
When the cook time is complete, let the pressure release naturally (NPR) for 15 minutes.
After 15 minutes, carefully turn the valve to "Venting" to release any remaining pressure. Wait until the float valve drops completely before opening the lid.
Remove and discard the bay leaves. Stir the soup and check the seasoning. Add more salt and pepper to taste, if needed. The barley will continue to absorb liquid, so if the soup seems too thick, you can stir in an additional 1/2 to 1 cup of beef broth or water.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with bread on the side.

Notes

Nutritional facts calculated without optional ingredients.

Ingredient Notes:

Use pearl barley: Quick-cooking or instant barley will turn mushy in the pressure cooker. Look for "pearl barley" or "pearled barley" on the package.
Cut vegetables evenly: Keep your vegetable pieces roughly the same size so they cook evenly.
Low-sodium broth is key: Using low-sodium beef broth lets you control the salt level. You can always add more salt at the end, but you can't take it away.

Ingredient Substitutions

Beef stew meat: Chuck roast (cut into cubes), beef short ribs, or leftover roast beef. Can also use ground beef (brown and drain first, reduce cook time to 10 minutes).
Pearl barley: Farro, brown rice, or wild rice (cooking times may vary). For gluten-free, omit barley or use certified gluten-free grains.
Beef broth: Use half beef broth and half water, or substitute with chicken broth or vegetable broth for a lighter flavor.
Fresh vegetables: Frozen mixed vegetables can work (add them during the last 5 minutes on Sauté after pressure cooking).
Worcestershire sauce: Soy sauce or balsamic vinegar can add similar depth.
Dried thyme: Fresh thyme (2-3 sprigs) or Italian seasoning (1 teaspoon).
Potatoes: Sweet potatoes, parsnips, or turnips.

TFN Tips

Taking the time to brown the beef in batches creates deep, caramelized flavors that make this soup exceptional. Crowding the pot will steam the meat instead of browning it.
Make sure to scrape up all the browned bits from the bottom of the pot after sautéing.
Keep in mind that barley continues to absorb liquid as it sits. When reheating leftovers, you'll need to add extra broth (start with 1/2 to 1 cup) to bring the soup back to the right consistency.
When adding ingredients to your Instant Pot, make sure you don't exceed the max fill line. Overfilling can prevent the pot from coming to pressure properly or it can clog the steam release valve leading to excessive pressure buildup, food spewing out, or even dangerous pressure levels that could be harmful.
After the pressure cooking cycle is complete, allow the full 15-minute natural pressure release before doing a quick release. This is important for soups with high liquid content.

Recipe Variations

Cabbage and Barley: Add 2 cups shredded cabbage during the last 5 minutes of Sauté after pressure cooking.
Vegetable Packed: Add frozen peas, green beans, or corn during the last 5 minutes on Sauté.
Creamy Finish: Stir in 1/2 cup heavy cream or sour cream just before serving (do not pressure cook with cream).

Serving Suggestions

Bread pairings: Crusty sourdough bread, garlic bread,buttermilk biscuits, or dinner rolls
Side salads: Green salad or kale salad.

Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days. The barley will continue to absorb liquid, so you may need to add extra broth when reheating.
Freezer: Freeze in portion-sized containers for up to 3 months. Note that potatoes can become grainy when frozen, so consider omitting them if you plan to freeze the soup.
Reheating:Stovetop- heat over medium heat, stirring occasionally, until warmed through. Add extra broth or water to thin if needed. Microwave- heat individual portions for 2-3 minutes, stirring halfway through. Add a splash of broth if too thick.

Make Ahead Instructions

Day before: Brown the beef and chop all vegetables. Store separately in the refrigerator. Morning of: Combine all ingredients in the Instant Pot insert and refrigerate. When ready to cook, place the insert in the Instant Pot and proceed with Step 6 (pressure cook). Allow an extra 5 minutes to come to pressure since the ingredients are cold.

Nutrition