Name: Instant Pot Beef Barley Soup
Prep time: 10 min
Cook time: PT-489805H9M44S
Total time: PT-489805H9M44S
Cuisine: American
Ingredients: 1½ lb beef stew meat or chuck roast, cut into bite‑sized pieces; 1 tbsp olive oil; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; ¾ cup pearl barley; 6 cups beef broth or stock; 2 tbsp tomato paste; 1 bay leaf; 1 tsp dried thyme; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (optional, for garnish)

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This Instant Pot beef barley soup is one of my favorite cold-weather meals—hearty, comforting, and packed with tender beef, wholesome vegetables, and nutty barley. The pressure cooker makes everything come together quickly, giving me deep, slow-cooked flavor in a fraction of the time. It’s the kind of meal that fills me up and warms me through with every spoonful.

Why You’ll Love This Recipe

I love how easy and satisfying this soup is. The Instant Pot does all the heavy lifting, and I end up with a big, flavorful pot of soup that tastes like it simmered all day. It’s nutritious, loaded with protein, fiber, and veggies, and it freezes beautifully for future meals. Plus, the barley adds a great chewy texture that makes it feel extra hearty and filling. Instant Pot Beef Barley Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef or chuck roast, cut into bite-sized pieces
Pearl barley
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Beef broth or stock
Tomato paste
Olive oil
Bay leaf
Dried thyme
Salt and black pepper
Fresh parsley (optional, for garnish)

Directions

I set the Instant Pot to Sauté and heat the olive oil. I add the beef in batches, browning it on all sides, then remove and set it aside.
I add the chopped onion, carrots, and celery to the pot and sauté for about 3–4 minutes until softened. Then I stir in the garlic and cook for another minute.
I mix in the tomato paste and return the beef to the pot. I pour in the beef broth, scraping up any browned bits from the bottom.
I add the barley, thyme, bay leaf, salt, and pepper. I stir everything together and close the lid, setting the valve to Sealing.
I cook on High Pressure for 20 minutes, then allow a natural release for 10 minutes before doing a quick release.
I remove the bay leaf, taste, and adjust seasoning if needed. I like to garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings and takes around 45 minutes total—10 minutes for prep, 20 minutes under pressure, and additional time for sautéing and pressure release.

Variations

I sometimes add mushrooms for extra umami and depth.
For a tomato-based twist, I stir in a can of diced tomatoes with the broth.
I use quick-cooking barley if I’m in a rush, adjusting the pressure time to 10–12 minutes.
I add a splash of balsamic vinegar or Worcestershire sauce at the end for added richness.
When I want more greens, I stir in a handful of spinach or kale after cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so I usually add a splash of broth or water when reheating on the stovetop or in the microwave. It also freezes very well—up to 3 months. I let it cool completely before freezing and thaw overnight in the fridge before reheating. Instant Pot Beef Barley Soup

FAQs

Can I use ground beef instead of stew beef?

Yes, I’ve made it with ground beef when I’m short on time. I brown it first and continue with the rest of the steps—it’s still hearty and flavorful.

Do I need to soak the barley first?

No, I use pearl barley as is. It cooks perfectly in the Instant Pot without soaking.

Can I use frozen beef?

Yes, I can. I skip the sautéing step, add the frozen beef straight in, and increase the pressure cooking time by about 5–10 minutes.

Is this soup gluten-free?

Not with regular barley. If I need it gluten-free, I swap the barley for a grain like brown rice or quinoa, adjusting the cooking time accordingly.

Can I make this vegetarian?

Yes, I omit the beef, use vegetable broth, and load it up with more veggies or beans. It still turns out delicious and filling.

Conclusion

This Instant Pot beef barley soup is one of those reliable, cozy meals that I come back to again and again. It’s simple, hearty, and full of nourishing ingredients that make me feel good. I love that I can get a rich, comforting soup on the table quickly—especially on busy nights or chilly days when I just want something warm and satisfying.