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–+ servings

Beef Barley Soup (Instant Pot)

Patricia
A cozy and nourishing soup made with tender chunks of beef, hearty barley, and a rich, savory broth—all cooked to perfection in the Instant Pot. A perfect dish for chilly days, weeknight dinners, or make-ahead meals.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine American
Servings 6 servings
Calories 390 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1.5 pounds beef chuck roast or stew meat, cut into 1-inch cubes
  • 0.5 cup red wine or beef broth for deglazing
  • 1 cup pearl barley or use hulled barley for a chewier texture
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 6 cups beef broth preferably low sodium
  • 1 tablespoon Worcestershire sauce
  • to taste salt and black pepper
  • 2 tablespoons fresh parsley, chopped for garnish (optional)

Instructions
 

  • Set Instant Pot to Sauté mode and heat olive oil. Add onion, carrots, and celery, and cook for 2–3 minutes until softened.
  • Add garlic and sauté for 30 seconds until fragrant.
  • Add cubed beef to the pot and brown on all sides for about 5 minutes.
  • Deglaze the pot with red wine or ½ cup of beef broth, scraping up any browned bits from the bottom.
  • Stir in barley, bay leaves, thyme, tomato paste, remaining beef broth, Worcestershire sauce, salt, and pepper.
  • Close the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes (for pearl barley) or 25 minutes (for hulled barley).
  • Allow the Instant Pot to naturally release pressure for 10 minutes, then do a quick release for any remaining pressure.
  • Open the lid, remove bay leaves, and stir the soup. Adjust seasoning if needed.
  • Let soup sit for 5 minutes to thicken slightly. Garnish with parsley and serve hot.

Notes

For a heartier version, add mushrooms, root vegetables, or diced tomatoes. To make this gluten-free, substitute barley with quinoa or brown rice. Store leftovers in the fridge for up to 4 days, or freeze in portions for up to 3 months. Add extra broth when reheating, as the barley will absorb liquid over time.

Nutrition

Calories: 390kcalCarbohydrates: 32gProtein: 30gFat: 16gSaturated Fat: 6gCholesterol: 75mgSodium: 620mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 6mgCalcium: 50mgIron: 3.5mg
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