The Ultimate Instant Pot Beef Barley Soup: Quick, Delicious, and Perfectly Comforting
Experience the ultimate in comfort food with this incredibly quick and easy Instant Pot Beef Barley Soup. This recipe delivers a hearty, flavorful, and truly satisfying homemade soup in a fraction of the time. Loaded with tender, melt-in-your-mouth beef and a vibrant medley of vegetables like earthy mushrooms, creamy potatoes, sweet tomatoes, crisp carrots, fresh celery, and aromatic onion, this Instant Pot Beef Barley Soup is the ideal meal for any lunch or dinner, any day of the week!
Instant Pot Beef Barley Soup: A Weeknight Wonder
While the slow cooker certainly has its charm, the Instant Pot truly shines when it comes to preparing this beef and barley soup. It transforms a dish that typically requires hours of simmering into a perfectly cooked, tender, and flavorful meal in a fraction of the time. Imagine coming home after a long day and having a deeply satisfying, homemade soup ready to serve in under an hour – that’s the magic of the Instant Pot!
This Instant Pot Beef Barley Soup is incredibly hearty, bursting with succulent, tender beef, a generous assortment of wholesome vegetables, and a rich, deeply flavored broth. It’s the quintessential meal for bustling weeknights, offering convenience without compromising on taste or nutrition. Even on leisurely weekends, when you desire a cozy, comforting bowl of soup, this recipe delivers big on flavor and warmth. It’s a guaranteed crowd-pleaser that the whole family will adore, especially as the colder months set in.
If you, like me, find yourself craving a big, comforting bowl of soup when the temperatures drop, this Instant Pot Beef Barley Soup is an absolute must-try. Its robust flavors and satisfying texture make it a winter staple.
My Instant Pot has become an indispensable tool for preparing a variety of delicious soup recipes. Beyond this incredible Beef Barley Soup, I frequently turn to it for other quick and easy favorites such as Instant Pot Chicken Noodle Soup, a rich and Hearty Beef Stew, and a flavorful Easy Taco Soup!
Why You’ll Fall in Love with My Instant Pot Beef Barley Soup Recipe
- Unrivaled Comfort and Satisfaction: This soup is the epitome of comfort food. The combination of tender beef, chewy barley, and hearty vegetables simmered in a rich broth creates a deeply satisfying meal that warms you from the inside out. It’s truly a hug in a bowl!
- Lightning Fast Preparation: Thanks to the Instant Pot, this incredibly flavorful soup is ready in a fraction of the time compared to traditional methods. You can have a homemade, delicious meal on the table in under an hour, making it perfect for busy schedules.
- A Family Favorite: With its mild yet rich flavors and wholesome ingredients, this beef barley soup is a hit with both adults and children. It’s a fantastic way to get everyone to enjoy a nutritious meal.
- Nutritious and Delicious: Packed with a vibrant array of fresh vegetables and lean beef, this soup is not only incredibly tasty but also highly nutritious. It’s a wholesome meal that fuels your body with goodness.
- Freezes Beautifully for Future Meals: Planning ahead is easy with this recipe. It freezes exceptionally well, allowing you to prepare a large batch and store individual portions for quick, homemade meals whenever you need them.
Key Ingredients for Your Instant Pot Beef Barley Soup
Crafting a truly exceptional Instant Pot Beef Barley Soup begins with selecting the right ingredients. Here’s a closer look at what you’ll need:
- BEEF STEW MEAT: The foundation of this hearty soup! Stew meat is typically cut from tougher, more flavorful parts of the beef, such as chuck, which contain a good amount of connective tissue. When simmered under pressure in the Instant Pot, this tissue breaks down beautifully, resulting in wonderfully tender, juicy, and incredibly flavorful pieces of beef. Look for lean cuts to ensure your soup isn’t too greasy.
- A Medley of VEGETABLES: I’ve chosen a classic combination of fresh mushrooms, creamy potatoes, diced tomatoes, sweet onion, crisp celery, and tender carrots. This assortment provides a fantastic balance of flavors, textures, and nutrients. However, feel free to customize! You can easily incorporate other vegetables you love, such as peas, green beans, corn, or even a handful of spinach for added color and nutrition.
- BEEF BROTH/STOCK: This is the liquid base that builds the deep, savory flavor of your soup. Opt for a low-sodium beef broth or stock. This allows you complete control over the saltiness of your dish, ensuring it’s perfectly seasoned to your taste without being overly salty.
- PEARL BARLEY: The star grain of our soup! Pearl barley is the most commonly available type of barley, and it’s perfect for this recipe. It has been polished to remove the outer husk and part of the bran, which means it cooks faster and has a delightfully chewy yet tender texture, absorbing all the delicious flavors of the broth. Remember to rinse it thoroughly before adding to the Instant Pot.
- BETTER THAN BOUILLON BEEF BASE: This concentrated paste is my secret weapon for adding an extra layer of rich, robust beef flavor that truly elevates the soup. I find it offers a more complex and intense flavor profile compared to traditional bouillon cubes, and often contains less sodium, which is another great benefit.
- AROMATIC HERBS AND SPICES: To further enhance the soup’s depth, I rely on classic aromatics and herbs: a bay leaf for its subtle, savory notes, dried thyme for an earthy, herbaceous aroma, and fresh garlic for a pungent, foundational flavor. This combination works harmoniously with the beef and vegetables, creating a truly comforting and inviting aroma. Don’t be shy about adjusting the amounts to your preference!
How to Make Beef and Barley Soup in Your Instant Pot: Step-by-Step
Making this hearty beef barley soup in your Instant Pot is surprisingly simple, allowing you to achieve rich, slow-cooked flavor in a fraction of the time. Follow these steps for a perfect bowl every time:
BROWN THE MEAT FOR MAXIMUM FLAVOR: Start by setting your Instant Pot to the Sauté setting. Once hot, add a tablespoon of olive oil, then the beef stew meat seasoned with a pinch of salt and freshly ground black pepper. Sear the meat on all sides until nicely browned. This crucial step creates a flavorful crust (Maillard reaction) that locks in juices and adds depth to your soup. Once browned, remove the meat from the pot and set it aside.
BUILDING THE AROMATIC BASE: Add another splash of olive oil if needed, then toss in the quartered mushrooms. Sauté them until they release their moisture and achieve a lovely golden brown color. This caramelization adds a deep umami flavor. Next, add the diced onion, celery, and carrots. Continue to sauté for about 5 minutes, allowing them to soften slightly and release their sweet aromas. Finally, stir in the minced garlic and cook for just 30 more seconds until fragrant – be careful not to burn it.
DEGLAZE THE POT FOR RICHNESS: Pour in a small amount of beef broth into the hot Instant Pot. Use a wooden spoon to carefully scrape up all the browned bits that have accumulated on the bottom of the pot during the searing and sautéing process. This step, known as deglazing, is vital for two reasons: it incorporates all those delicious caramelized flavors into your broth, and it helps prevent the “burn” error message that can sometimes occur in the Instant Pot.
INCORPORATE THE REMAINING INGREDIENTS: Once deglazed, add the rest of the beef broth back into the pot, along with the browned stew meat, diced tomatoes, rinsed pearl barley, diced potatoes, Better Than Bouillon beef base, bay leaf, and dried thyme. Give everything a good stir to combine all the wonderful flavors.
PRESSURE COOK TO PERFECTION: Secure the lid on your Instant Pot, making sure it’s turned to the locking position. Set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 15 minutes. This high-pressure cooking is what makes the beef incredibly tender and the barley perfectly cooked in such a short amount of time.
NATURAL PRESSURE RELEASE: Once the cooking cycle is complete, allow the Instant Pot to perform a natural pressure release (NPR) for 15 minutes. This means you do nothing and let the pressure come down gradually on its own. A natural release is crucial for tenderizing the beef further and prevents the vent from clogging. After 15 minutes, carefully turn the vent to “Venting” to quick release any remaining pressure before you safely remove the lid. Serve your piping hot, flavorful Instant Pot Beef Barley Soup immediately and savor every spoonful!
What to Serve with Instant Pot Beef Barley Soup
While this Instapot beef barley soup is a wonderfully satisfying meal on its own, pairing it with a simple side can elevate your dining experience. Consider these delicious accompaniments:
- Flaky Buttermilk Biscuits: Perfect for soaking up every last drop of that rich broth.
- Homemade Beer Bread: A rustic, flavorful bread that complements the hearty nature of the soup.
- Homemade Italian Bread Bowls: For an extra fun and comforting presentation, serve the soup directly inside edible bread bowls.
- Creamy Fruit Salad: A refreshing contrast to the warm, savory soup.
- Pear Salad with Baked Goat Cheese: A gourmet salad option that offers a delightful balance of sweet and savory.
- A Simple Green Salad: A light, fresh green salad with a vinaigrette dressing offers a crisp counterpoint to the rich soup.
Frequently Asked Questions (FAQ) About Instant Pot Beef Barley Soup
While pre-cut stew meat works wonderfully for making Instant Pot beef barley soup, if you can’t find it or prefer to cut your own, a chuck roast is an excellent alternative. Chuck roast is marbled with fat and connective tissue that breaks down beautifully under pressure, yielding incredibly tender and flavorful beef. Simply cut the chuck roast into uniform 1 1/2-inch cubes before browning, and you’ll achieve perfect results.
Absolutely, this beef barley soup freezes exceptionally well! It’s a perfect make-ahead meal. To freeze, allow the soup to cool completely to room temperature. Then, transfer it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for 4-6 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave until thoroughly warm.
Yes, you can substitute rice for barley, but choose wisely. If you are going to replace the pearl barley with rice in your beef barley soup in the Instant Pot, I highly recommend using Arborio rice. Its higher starch content helps create a creamy texture similar to how barley thickens the soup, preventing it from becoming too watery. Other types of white rice might become too mushy or break down too much under pressure.
No worries if you don’t have Better Than Bouillon beef base on hand! You have a couple of good options. You could use regular beef bouillon cubes instead; just adjust the quantity according to the package directions to match the equivalent of 2 tablespoons of beef base (typically 2-4 cubes). Alternatively, for a lighter flavor, you can simply add more low-sodium beef broth to reach the desired liquid volume.
If you prefer a thicker soup, there are a few tricks. After the soup has finished cooking, you can remove about 1/2 cup of the cooked barley and potatoes, mash them, and then stir them back into the soup. The starches will help to naturally thicken it. Alternatively, you can create a cornstarch slurry (mix 1-2 tablespoons of cornstarch with an equal amount of cold water) and stir it into the simmering soup on the Sauté setting until it reaches your desired consistency.
Expert Tips for Making the Best Instant Pot Beef Barley Soup
- Don’t Skip Searing the Beef: This is arguably the most important step for developing deep flavor. Before you even think about adding vegetables, take the time to properly sear the beef in your Instant Pot using the Sauté function. This process caramelizes the surface of the meat, creating a rich, savory crust known as the Maillard reaction. This not only enhances the beef’s flavor but also adds incredible depth and complexity to the entire Instapot beef barley soup. Patience here truly pays off!
- Layer Your Flavors Thoughtfully: The secret to an exceptionally flavorful soup lies in building layers of taste. After searing the beef, sauté the vegetables (onions, carrots, celery, mushrooms) followed by the garlic directly in the Instant Pot. This methodical approach forms the essential flavor base of your soup, allowing each ingredient to release its unique aromatic compounds and meld together. Always remember to season with salt, pepper, and any extra herbs or spices at each stage to ensure every component is flavorful.
- Add the Barley at the Correct Time: It might be tempting to simply dump all the ingredients into the Instant Pot and let it work its pressure-cooking magic, but for perfect results with barley, precise timing is key. Barley, especially pearl barley, is highly absorbent and can become mushy if overcooked. In this recipe, the barley is added alongside the beef and other ingredients *before* pressure cooking, ensuring it cooks just right—chewy and tender, not disintegrated. Follow the recipe instructions closely for optimal texture, avoiding a mushy mess and allowing the barley to perfectly absorb the rich broth.
- Embrace Natural Pressure Release (NPR): After the cooking cycle finishes, resist the urge to immediately quick-release the pressure. Allowing for a natural pressure release for the recommended 15 minutes is crucial. This gradual release helps the beef become incredibly tender and juicy, preventing it from drying out. It also ensures the barley has enough time to fully plump up and absorb the flavorful broth, contributing to a richer, more cohesive soup.
- Customize Your Vegetables: While the recipe provides a fantastic vegetable base, feel free to personalize your soup! Add a handful of frozen peas or green beans during the last few minutes of cooking, or stir in some fresh spinach or kale just before serving. These additions can boost both nutrition and visual appeal.
More Delicious Soup Recipes To Try
If you love the warmth and comfort of a homemade bowl of soup, be sure to explore these other fantastic recipes:
- Tuscan Bean Soup
- Creamy Cajun Potato Soup
- Black Bean Soup
- Minestrone Soup
- Tomato Basil Soup
Thank you so much for reading and diving into the world of Instant Pot Beef Barley Soup! I truly hope you enjoy making and savoring this incredibly comforting and easy recipe. Your feedback is always appreciated, so please let me know what you think about this hearty Instant Pot Beef Barley Soup once you’ve tried it!
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates and delicious recipes!
Instant Pot Beef Barley Soup
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
- ¾ 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
-
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)
-
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.
-
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, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
-
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.
Video
Notes
- A natural release is a must to avoid plugging the vent.
- 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.
- 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
- Flaky Buttermilk Biscuits
- Simple side salad
- Any fruit salad
Nutrition