Name: Instant Pot Beef Barley Soup
Prep time: 10 min
Cook time: PT-489928H10M44S
Total time: PT-489928H10M44S
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)

Description

This Instant Pot Beef Barley Soup is a hearty, comforting soup with tender beef, wholesome pearl barley, aromatic vegetables and a rich savory broth. Pressure‑cooked for convenience yet full of slow‑cooked flavor, it’s perfect for chilly nights or batch‑meal prep.

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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Instructions

Set the Instant Pot to Sauté mode. Heat the olive oil. Season the beef with salt and pepper, then brown in batches until nicely seared. Remove and set aside.
Add onion, carrots and celery to the pot. Sauté for about 3‑4 minutes until softened. Add garlic and cook for about 1 minute more until fragrant.
Stir in the tomato paste, then add the browned beef back to the pot. Pour in the beef broth, scraping up any browned bits from the bottom.
Add the pearl barley, bay leaf and dried thyme. Stir, then lock the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes.
When cooking is complete, allow a Natural Release for 10 minutes, then perform a Quick Release of any remaining pressure.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and serve hot.

Notes

You can add sliced mushrooms, diced potatoes or chopped greens (like spinach or kale) for extra texture and nutrition. :contentReference[oaicite:0]{index=0}
This soup freezes beautifully in airtight containers for up to 3 months; thaw overnight in the refrigerator. :contentReference[oaicite:1]{index=1}
If you’re in a rush and using quick‑cooking barley, reduce the pressure cooking time accordingly. :contentReference[oaicite:2]{index=2}
After storing, the barley may absorb more liquid — when reheating, add a splash of broth or water to loosen the consistency.

Nutrition

Serving Size: 1 bowl (~1⅔ cups)
Calories: ≈ 340
Sugar: 4 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 70 mg