Instant Pot Beef and Barley Soup
Instant Pot Beef and Barley Soup is warm, hearty, and loaded with flavor. Made in just one pot, this quick and easy dish is perfect for the whole family!
Instant Pot Beef and Barley Soup
Now that we’re in the middle of winter, I’ve got warm and cozy soups on my mind.
Oh, who am I kidding…I eat soup year-round, practically once a week! But, when the cold weather kicks in, I crave it that much more. This cheeseburger soup, that one pot lasagna soup, and this mushroom barley soup and mushroom spinach tortellini soup are some of my favorites.
And when it comes to beef and barley soup, it ranks right up there. I just love the tender beef, hearty veggies, and texture of the barley. And the savory beef broth is the perfection addition for the finishing touch.
It’s like a hug in a bowl!
This beef barley mushroom soup couldn’t get any easier (or more delicious). It’s comfort food at its finest, and made entirely in one pot. Another Instant Pot dinner that’s a winner!
Ingredients in Instant Pot Beef Barley Soup:
- Olive oil
- Beef stew meat or chuck roast
- Onion
- Garlic
- Celery
- Beef stock
- Potatoes
- Baby carrots
- Cabbage
- Mushrooms
- Pearled barley
- Diced tomatoes
- Bay leaf
- Thyme
- Parsley
- Rosemary
- Salt and pepper
- Balsamic vinegar
How to Make Easy Beef Barley Soup:
- If using chuck roast, cut into 1½ inch pieces and prepare your vegetables.
- Set the Instant Pot to Sauté. When it displays “hot,” heat the olive oil and brown the beef on all sides, in batches (so the meat browns but doesn’t steam), adding more oil if necessary. Do not cook the meat all the way through. Remove the beef and set aside.
- Sauté the onion, carrots, and celery until almost tender, about 3 or 4 minutes, making sure to scrape up any brown bits stuck to the bottom.
- Add the garlic and mushrooms and stir for another minute or two.
- Return the meat to the pot and add the beef stock, potatoes, cabbage, mushrooms, barley, tomatoes, vinegar, bay leaf, herbs, salt, and pepper.
- Cover, place the lid in the lock position, and cook on high pressure for 25 minutes.
- Carefully turn the valve to use the quick release and let the pressure out, then take the lid off. Remove the bay leaf and serve immediately.
How do I Store My Beef and Barley Stew?
Let cool, then place in an airtight container in the refrigerator for up to five days.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then portion out into heavy-duty freezer bags, getting as much air out of the bags as possible. Lay the bags in a single layer in the freezer so they will freeze quickly and won’t stick together. To reheat, let it thaw in the fridge a day ahead of eating. Heat on low heat, stirring occasionally, until it is heated through.
What Kind of a Grain is Barley?
Barley is a mild-tasting grain high in fiber, calcium and iron. It is very good for our nervous systems, digestion, skin, immune system, thyroid, bones and teeth, and help protect against heart disease, strokes and cancer.
In a stew like this, it will keep expanding when stored, so if you want chewy barley in your stew, cook it separately and add to your bowl when serving. There are 2 kinds of barley usually offered in a grocery store: pearl barley, which has been polished and takes less time to cook, and pot barley, which is more nutritious but more time-consuming.
What Should I Serve with Instant Pot Barley Soup?
Serve this Skillet Honey Cornbread, these Cheddar Rosemary Biscuits, or another type of crusty bread alongside the soup.
Tips for Making the Best Beef and Barley Soup:
- Be sure your meat is cubed to roughly the same size, otherwise, some pieces will take longer to cook than others.
- I like to use low-sodium stock/broth to reduce the amount of salt in the recipe.
- If your barley seemed to absorb too much liquid when cooking, you can add additional stock (or even water) once it’s done cooking to thin it out.
- Feel free to add additional veggies! Corn, peas, or even asparagus would be delicious.
Looking for More Easy Instant Pot Dinners? I’ve Got You Covered!
- Instant Pot Sloppy Joes
- Instant Pot Chicken Fried Rice
- Instant Pot Beef Stew
- Instant Pot No Bean Chili
- Instant Pot Spaghetti
Instant Pot Beef and Barley Soup
Ingredients
- 2 tablespoons olive oil
- 1½ pounds beef stew meat OR chuck roast (cubed)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and chopped
- 5 cups beef stock
- 2 medium potatoes, peeled and cut into 1½ inch pieces
- 1 cup cabbage, shredded, (if desired)
- 8 ounces fresh mushrooms, sliced, I used baby bella mushrooms
- ⅔ cup pearled quick cook barley
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1-2 tablespoons balsamic vinegar, to taste
- 1 Bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Equipment
Instructions
- If using chuck roast, cut into 1½ inch pieces and prepare your vegetables.
- Set the Instant Pot to Sauté. When it displays “hot,” add the olive oil and brown the beef on all sides, in batches (so the meat browns but doesn't steam), adding more oil if necessary. Do not cook the meat all the way through. Remove the beef and set aside.
- Sauté the onion, carrots, and celery until almost tender, about 3 or 4 minutes, making sure to scrape up any brown bits stuck to the bottom.
- Add the garlic and mushrooms and stir for another minute or two.
- Return the meat to the pot and add the beef stock, potatoes, cabbage, mushrooms, barley, tomatoes, balsamic vinegar, bay leaf, thyme, parsley, rosemary, salt, and pepper.
- Cover, place the lid into lock position and make sure the valve is in the 'sealing' position. Press the manual button and cook on high pressure for 25 minutes. **Remember that it will take the IP about 15 minutes to come to pressure and then will count down from 25 minutes**
- When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. (I like to place a folded kitchen towel over the valve so that it catches the steam.)
- Remove lid, cancel the Instant Pot settings (to turn off) and discard bay leaf. Serve immediately.
Notes
- Make sure that there aren’t any brown bits stuck to the bottom of the pan before the instant pot is sealed for the 25 minutes. The bottom may burn and the instant pot will display a “Burn” notification.
- See my tips and tricks for making this Instant Pot Beef and Barley Soup above the recipe box.
This looks so, so good, but I will have to substitute GF pasta, perhaps Rotella or elbow for the barley as my husband is Gluten Intolerant. I will, also, substitute the tomatoes with some Prego, or other tomato sauce as we both have diverticulosis, and cannot tolerate any seeds. Those substitutes are easy and I will use my slow cooker, instead of the Instant Pot, as I am well into my 80s and do not need an additional appliance. 🙂
Hope you enjoy, Carla!