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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.