Instant Pot Beef Barley Soup is a hearty and satisfying easy soup recipe made with nutritious whole grain barley, tender beef and vegetables in a delicious broth.
This warming soup is a meal on its own but if you like, you can serve it with a simple salad, Buttermilk Biscuits, soft Homemade Dinner Rolls or this Flatbread Recipe.
One of my favorite ways to warm up on a cold day is with a bowl of steaming hot soup -rich and flavorful, stick to your ribs, beef barley soup.
This Beef and Barley soup is made in the Instant Pot and cooks so much quicker than classic Beef and Barley Soup made on the stove top. A lot quicker! This tasty soup is a meal on its own and perfect for weeknight family meals.
Why You Will Love This Recipe
- This Instant Pot Beef Barley Soup recipe cooks much quicker than the traditional stove top version.
- This recipe for Beef Barley soup is made with simple ingredients.
- Hearty, filling and nutritious.
- Beef and Barley soup is a full meal in a bowl. No other dishes needed.
- This soup tastes as if it had simmered for hours, although it cooks in 30 minutes with natural pressure release of 15 minutes. That’s only 45 minutes total!
- This rich and tasty soup recipe can be made ahead and freezes well.
Ingredients Needed For Beef Barley Soup
- Beef: I usually use beef chuck but any stewing meat will work
- Oil: I prefer olive oil but any mild oil for sautéing will work.
- Vegetables: Onions, carrots, celery, garlic, mushrooms.
- Pearl Barley: Although you could use hulled barley, pearl barley is the best to use for this recipe. Sometimes you find barley at the supermarket in the rice aisle, other times it’s by the baking products.
- Wine: I use red wine. You can substitute the wine with broth.
- Broth: You can use beef or chicken broth. Use low-sodium, if you prefer.
- Herbs: Fresh thyme, dried bay leaf, fresh parsley.
- Tomato Paste: Enhances the flavor and adds color to the soup.
- Seasonings: Worcestershire sauce, salt, pepper and beef or chicken bouillon or concentrated beef or chicken base like Better Than Bouillon (this last ingredient is optional)
How To Make Beef Barley Soup In The Instant Pot
For detailed instructions, check the printable recipe card below.
- Season and Sear the Meat: Season the beef with salt and pepper. Turn the Instant Pot to sauté and heat the oil. Working in batches, brown the beef well on all sides, transfer the meat to a bowl.
- Sauté the Veggies: Sauté the onions, carrots, celery and mushrooms and cook until the onions begin to soften. Stir in the garlic and cook for about 1 minute.
- Deglaze: Pour the wine into the pot to deglaze it. Using a wooden spoon, scrape up the browned bits stuck to the bottom of the pot. Simmer for about 2 minutes then press cancel.
- Pressure Cook: Return the beef to the pot. Add the barley and the rest of ingredients (except parsley). Stir to combine. Cover, seal the lid and cook on high pressure for 30 minutes. When done, let the pressure release naturally for 15 minutes and then quick release the remaining pressure.
- Serve: Serve hot garnished with parsley.
What Is The Best Beef For Barley Soup?
The tastiest beef barley soup is made with a meaty and fatty cut of beef like chuck roast or short rib. Lean cuts of beef can get stringy and dry. Beef for stewing like chuck roast is affordable and gets incredibly tender and mouthwatering delicious.
What Is Barley?
Barley is a grain with a chewy texture and a mild, nutty flavor. Both hulled and pearled barley can be cooked like brown rice. Barley is mostly used in soups and as a breakfast cereal. This whole grain is a good source of fiber and is rich in B vitamins and minerals. Barley may also help reduce the risk of heart disease, obesity, diabetes and certain types of cancer. It may also help lower cholesterol.
What Type Of Barley Should I Use For This Soup?
There are different types of barley but the best option for this soup is pearled barley. Quick cooking barley cooks very fast and is not a great option for this soup however, if you need to use this type of barley, add it after pressure cooking and when the beef is tender. Press sauté and cook for 10 to 12 minutes or until tender. The soup won’t be as thick and rich if you use quick cooking barley.
Can I Make Beef Barley Soup In the Slow Cooker?
Yes, you can make crockpot beef and barley soup. To make this soup in the slow cooker, first sear the beef in a pot, transfer the meat to a plate, sauté the vegetables and deglaze the pot with wine (or broth). Transfer the meat and veggies to the slow cooker, add the rest of the ingredients and cook on high for 4-5 hours or low for 7-8 hours.
Can I Use Frozen Beef?
Yes, you can use frozen beef only if it’s already cut up into pieces (like stew meat). Do not sear frozen beef. Cook it on high pressure for 40 minutes. When done, release the pressure naturally for 15 minutes.
Can Beef Barley Soup Be Frozen?
Yes, this soup freezes well. Cool the soup completely and store in an airtight container or freezer bag and freeze for up to 3 months. Thaw it out in the refrigerator overnight. Reheat it in a saucepan on the stove top or in the microwave. Add additional broth if needed.
Storing
Leftovers can be kept refrigerated in an airtight container for 3-4 days. Reheat it in a saucepan on the stove top or in the microwave. Add additional broth if needed.
Beef Barley Soup Recipe Tips
- Make the soup with the right cut of beef. Beef chuck, shoulder or short ribs produce the tastiest soups and stews.
- If you use hulled barley, the soup may need additional time for cooking.
- Barley is not a gluten-free grain.
- Sautéing the beef before pressure cooking the soup is not a requirement but adds an additional layer of flavors.
Take A Look At These Other Soup Recipes:
- Mexican Albondigas Soup
- Black Bean Soup
- Tom Yum Soup
- Chicken Tortilla Soup Recipe
- Roasted Cauliflower Soup
- Cabbage Roll Soup
Instant Pot Beef Barley Soup
Ingredients
- 1.5 pounds chuck roast, trimmed of excess fat cut into 1-inch cubes
- Salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 3 carrots sliced into ¼-inch-thick rounds
- 3 celery stalks diced
- 6 ounces white or cremini mushrooms quartered
- 4 garlic cloves minced
- ¼ cup red wine
- ¾ cup pearl barley rinsed
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 cups of beef or chicken stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon beef or chicken bouillon or concentrated beef or chicken base broth such as Better Than Bouillon – optional but recommended
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Season the beef with salt and pepper to taste. Turn the Instant Pot to saute and heat the oil. Working in batches, brown the meat well on all sides, about 4 to 5 minutes per batch. With a slotted spoon, transfer the beef to a bowl.
- Add the onions, carrots, celery and mushrooms and cook for about 4 minutes or until the onions begin to soften. Stir in the garlic and cook for about 1 minute.
- Pour the wine into the pot to deglaze it. Using a wooden spoon, scrape up the browned bits stuck to the bottom of the pot. Simmer for about 2 minutes then press cancel.
- Return the beef and any collected juices to the pot. Add the barley, thyme, bay leaf, stock, Worcestershire, tomato paste and bouillon (if using) to the pot. Stir to combine. Cover, seal the lid and cook on high pressure for 30 minutes. When done, let the pressure release naturally for 15 minutes and then release the remaining pressure manually. Discard the bay leaf and thyme sprigs. Taste and season with salt and pepper, if needed.
- Ladle the soup into individual bowls, and garnish with parsley.
Recipe Notes
- Make the soup with the right cut of beef. Beef chuck, shoulder or short ribs produce the tastiest soups and stews.
- If you use hulled barley, the soup may need additional time for cooking.
- Barley is not a gluten-free grain.
- Storing: Leftovers can be kept refrigerated in an airtight container for 3-4 days. Reheat it in a saucepan on the stove top or in the microwave. Add additional broth if needed.
- Freezing: This soup freezes well. Cool the soup completely and store in an airtight container or freezer bag and freeze for up to 3 months. Thaw it out in the refrigerator overnight.
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