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Instant Pot Beef Barley Soup

This Instant Pot beef barley soup is the perfect winter soup. Filled with flavor, cooks in just 30 minutes, and filled with chunky vegetables and tender beef. You’ll love this easy, classic soup!

instant pot beef barley soup in 2 bowls

If there is one thing I love on a cold winter night it’s hands down a big bowl of soup.

We are HUGE soup eaters in our house.

Especially when that soup is EXTRA hearty like this Instant Pot beef barley soup.

It’s packed with chunked veggies, extra tender beef stew meat, and lots of pearled barely.

I love to serve this soup with a wedge of bread so I can soak up any all of the leftover broth left in my bowl.

Don’t worry if you have never made beef barley soup before. With the Instant Pot or any other brand of an electric pressure cooker, you’ll be rewarded with the biggest pot of comfort and deliciousness!

instant pot beef barley soup in a bowl with a napkin

What is pearl barley?

There are 2 main types of barley you can find in the grocery store – pearl or hulled barley.

For this recipe you’ll want to get your hands on the quicker cooking pearl barley.

Pearl barley is barley that has had it’s outer hull and bran layers taken off so it’s results in slightly less nutrient version BUT cooks up much quicker.

Most recipes that call for barely will call for pearl barley as it cooks up MUCH faster than the hulled barley.

You may also see hulled barely called “barley groats.”

Where can I find pearl barley?

I have no issue finding pearl barely in all of the groceries I frequent – Publix, Walmart, Food Lion, and Harris Teeter.

You can typically find it in the same area you would find dried beans, grains, and rice.

If you cannot find it in the store you can also buy it from Amazon.

Instant pot beef barley soup in bowls sitting next to an Instant Pot

What type of beef should I use for beef barley soup?

I typically use store-bought beef stew meat.

While it’s not the most tender of cuts because I’m using it in my Instant Pot I know it will turn out tender.

If you cannot find store-bought cut stew meat, you can cube a chuck roast into 1-1/2 inch cubes.

Chuck roast is always my go-to meat for soup and stews after stew meat.

Can I add other vegetables to this soup?

Of course!

The mix I use here just so happens to be my favorite.

I have also successfully added a 1/2 cup more pearl barley. It turned out fine because I make this soup heavy on the broth.

instant pot beef barley soup in a bowl with spoons
What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can sauté, slow cook, and pressure cook.
Many horror stories exist about using old-fashioned stovetop pressure cookers, but these are much safer and WAY easier to use. They use high-pressurized steam to help cook meat and vegetables much quicker than traditional stovetop or slow cooker options. Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will LOVE it!

What is the difference between an Instant Pot and an electric pressure cooker?

Instant Pot is a brand-name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker, it’s often easier to title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-Aid or a tissue a Kleenex. Over time, the brand names become synonymous with a type of product.

What is the difference between natural release and quick release?

When a recipe calls to let your Instant Pot “natural release, ” your pressure cooker will naturally (and very slowly) release the pressure; many recipes call for the pressure cooker to release naturally for a period of time because this helps the recipe cook just a little longer. Since the pressure cooker will slowly lose pressure, you do not have to do anything; it will eventually lose all its pressure, and the lid will unlock. When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot. You will have to turn the vent to the “venting” position, and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT. This will then immediately unlock the lid, and the food can be served.

instant pot beef barley soup in cream colored bowls

How do I store leftover Instant Pot beef barley soup?

After your soup has cooled, I store it in an airtight container in the refrigerator.

As the soup sits, the barley will soak up more of the stock, and the leftover soup may appear much thicker.

I usually add a little more broth or water before reheating the soup.

What can I serve with beef barely soup?

I like to serve my soup plain, but it pairs wonderfully with toasted bread, crackers, and even a warm grilled cheese.

Because this soup contains lots of vegetables and beef, it’s very hearty and filling.

Love this Instant Pot Beef and Barley Soup?

Why not try a few of my other hearty pressure cooker meals!

Instant Pot Beef Barley Soup

This Instant Pot beef barley soup is the perfect winter soup. Filled with flavor, cooks in just 30 minutes, and filled with chunky vegetables and tender beef. You'll love this easy classic soup!
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds beef stew meat
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 cup pearl barley
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 8 ounces sliced white mushrooms
  • 4 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 6 cup beef stock

Instructions

  • Add olive to your electric pressure cooker and set on the "saute" setting.
  • Season your beef stew meat with kosher salt and black pepper.
  • When the oil is hot in 2 batches add your meat and brown the outside of the meat.
  • When all the meat is browned turn off the heat and pour in the red wine.
  • Scrape the bottom of the pot to release any bits of flavor.
  • Mix in the tomato paste and stir to combine.
  • Add in the pearl barley, onion, celery, carrots, mushrooms, garlic, fresh thyme sprigs, bay leaf, and the beef stock.
  • Stir to combine.
  • Add the lid and lock it into place. Make sure the vent is turned to the sealing position.
  • Cook on manual high pressure for 15 minutes. It will take about 10 minutes for the pressure to build and start counting down the cooking time.
  • After the 15 minutes of active cooking time has ended let the soup natural release for 15 minutes.
  • After 15 minutes turn the vent to "release" and let the pressure cooker release the steam and unlock the lid.
  • Remove the lid and stir the soup.
  • Serve immediately with bread, crackers, or plain.

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 21g | Protein: 56g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 965mg | Fiber: 4g | Sugar: 6g
Course Soup
Cuisine American
Keyword beef barley soup, beef soup recipes, instant pot beef barley soup, instant pot recipes, instant pot soup, instant pot stew, pressure cooker beef barley soup, pressure cooker soup
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Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Megan G

Thursday 2nd of September 2021

I made this last night, subbing chopped cabbage for the mushrooms, and it was terrific.

Mara

Friday 26th of February 2021

If I were to make this in a crock pot I would use hulled barley right?

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