Go Back
+ servings
A bowl of Instant Pot beef and barley soup
Print Pin
5 from 1 vote

Instant Pot Beef Barley Soup

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.
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Beef Barley Soup, Pressure Cooker Beef Barley Soup
Prep Time 10 minutes
Cook Time 45 minutes
Natural Pressure Release 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 388kcal

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.

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.

Nutrition

Calories: 388kcal | Carbohydrates: 30g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1026mg | Potassium: 770mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5671IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 4mg