Instant Pot Beef Barley Soup

The Comfort of Homemade Soup in Minutes

Imagine a steaming bowl of Beef Barley Soup, rich with tender meat and hearty barley—an aroma that wraps you in a cozy embrace. Who wouldn’t want to dive into that deliciousness? This Instant Pot version is a game changer. It combines all the flavors you crave in one pan and in under an hour!

Why Make This Recipe

Let’s be honest: making dinner shouldn’t feel like climbing Everest. This soup checks all the boxes for an easy, satisfying meal:

• Quick Cooking: With the Instant Pot, you cut down on your time in the kitchen, letting the magic happen while you kick back.
• Easy Cleanup: One pot means one mess. Who wants to scrub multiple pans? No one, that’s who! 😅
• Family-Friendly: It’s a blockbuster hit—full of flavor and nutrition that even the picky eaters will love.

Ingredients

You don’t need fancy stuff—just these basics!

• 1 pound beef stew meat
• 1 cup pearl barley
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf
• Olive oil for sautéing

Directions

To make this sausage of simplicity shine, just follow these steps:

1. Set your Instant Pot to the sauté function. Add a drizzle of olive oil, then brown the beef stew meat for about 3-5 minutes.
2. Toss in the onions, carrots, celery, and garlic. Sauté for an additional 3 minutes until fragrant.
3. Pour in the beef broth, barley, dried thyme, and season with salt and pepper.
4. Seal the Instant Pot lid, set it to high pressure, and cook for 30 minutes.
5. Once done, allow a natural release for 10 minutes, then carefully release any remaining pressure. Remove the bay leaf before serving.

How to Make Instant Pot Beef Barley Soup (Overview)

Making this soup is as easy as pie (or soup, in this case!). Here’s how it goes:

• Start with browning the beef—get that flavor locked in!
• Sauté your veggies just long enough to bring out their sweetness; don’t skip toasting the garlic—it makes all the difference!
• Add the rest, seal it up, and let the Instant Pot do its thing.
• Let it naturally release; patience is key here! 😉

How to Serve Instant Pot Beef Barley Soup

Dish it up hot and bubbling; don’t forget a sprinkle of fresh parsley for some color! Pair this soup with a slice of crusty bread for dunking. The hearty chunks of beef and the chewy barley invite you to savor each spoonful. Can you smell that savory goodness already? 🤤

How to Store Instant Pot Beef Barley Soup

Got leftovers? No problem! This soup lasts about 3-4 days in the fridge and freezes brilliantly for up to 3 months. Just be sure to cool it completely before storing. To reheat, simply warm it on the stovetop or in the microwave until it’s heated through.

Tips to Make Instant Pot Beef Barley Soup

Here are some insider tricks to up your soup game:

• Brown Well: Don’t skimp on browning the meat. A good sear adds tons of flavor!
• Adjust the Barley: Use less barley for a soupier style or more for a chunkier texture.
• Add Veggies: Feel free to toss in other veggies you love—like peas or mushrooms!

Variation

Want to switch it up? Try using chicken instead of beef or swap the beef broth for vegetable broth for a lighter, vegetarian twist. Add some spices for an extra kick; your taste buds will thank you!

FAQs

Can I use a different cut of beef?
Absolutely! Cuts like chuck or brisket work great too. Just be sure they’re suitable for stewing.

How do I freeze the soup?
Let it cool completely, then portion it into freezer-safe containers. Label them and pop them in the freezer!

Can I make it in advance?
Yes! This soup actually tastes better the next day as the flavors meld. Just refrigerate it overnight for a flavorful reheat.

📌 Pin this recipe for your next cozy dinner night!

Instant Pot Beef Barley Soup

A comforting, savory bowl of beef barley soup made in the Instant Pot, combining tender meat and hearty barley in under an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef stew meat Can use cuts like chuck or brisket.
• 1 cup pearl barley Adjust amount for soupier or chunkier texture.
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced Browning the garlic enhances flavor.
• 8 cups beef broth Can substitute with vegetable broth for a lighter version.
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 leaf bay leaf
• Olive oil for sautéing Use just enough to coat the bottom of the pot.

Method

 

Preparation

1. Set your Instant Pot to the sauté function and add a drizzle of olive oil.
2. Brown the beef stew meat for about 3-5 minutes.
3. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté for an additional 3 minutes until fragrant.
4. Pour in the beef broth, add the pearl barley, dried thyme, and season with salt and pepper.
5. Seal the Instant Pot lid, set it to high pressure, and cook for 30 minutes.
6. Once the cooking time is complete, allow a natural release for 10 minutes, then carefully release any remaining pressure.
7. Remove the bay leaf before serving.

Notes

This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave until heated through.