Nothing beats a warm, hearty bowl of soup when you need comfort food that’s both nourishing and satisfying. If you’re looking for instant pot recipes that deliver maximum flavor with minimal effort, this beef and barley soup is exactly what you need.
It’s packed with tender chunks of beef, wholesome barley, and a medley of vegetables, all simmered together in a rich, savory broth.
Why This Instant Pot Recipe Stands Out
Traditional beef and barley soup takes hours to develop its deep flavors, but with an instant pot, you can achieve the same taste and tenderness in a fraction of the time.
Pressure cooking locks in moisture and enhances the richness of the ingredients, creating a stew-like consistency that’s both comforting and filling.
The beauty of this dish lies in its simplicity. With just a few key ingredients and a step-by-step method that anyone can follow, you can prepare a restaurant-quality soup at home.
Plus, the instant pot does all the heavy lifting, making this a set-it-and-forget-it meal ideal for busy nights.
Choosing the Right Ingredients
For the best results, opt for a well-marbled chuck roast. The fat in the meat adds depth to the broth while keeping the beef incredibly tender.
Barley is another key component—it not only provides texture but also absorbs the flavors of the broth as it cooks.
A mix of onions, carrots, celery, and garlic forms the flavor base, while baby red potatoes add heartiness. Worcestershire sauce, thyme, and bay leaves elevate the taste, giving the soup a well-rounded depth of flavor.
The combination of these simple yet flavorful ingredients ensures that this dish is as delicious as it is easy to prepare.
Instant Pot Cooking Tips
- Sear for Extra Flavor: Before pressure cooking, use the sauté function to brown the beef and soften the vegetables. This enhances the overall taste of the soup.
- Deglaze the Pot: Scraping up the browned bits from the bottom of the pot after sautéing ensures no flavors are lost. It also prevents the dreaded “burn” warning from appearing.
- Adjust for Thickness: Barley naturally thickens the soup as it sits. If you prefer a thinner consistency, add extra broth before serving.
- Natural Release for Best Texture: Allowing the pressure to release naturally for at least 15 minutes after cooking keeps the beef incredibly tender.
Customizing Your Soup
This recipe is easy to modify based on dietary needs and preferences:
- Low-Carb Option: Skip the potatoes and reduce the amount of barley, or replace it with cauliflower rice for a lighter version.
- Gluten-Free Variation: Swap pearl barley for brown rice or quinoa. Both absorb flavors well and provide a similar texture.
- Extra Protein Boost: Stir in shredded rotisserie chicken or add an extra cup of beef for a meatier dish.
- Vegetarian Adaptation: Replace the beef with mushrooms and use vegetable broth instead of beef broth. The umami flavor of mushrooms will mimic the heartiness of the original recipe.
Perfect for Meal Prep
One of the best things about this soup is that it tastes even better the next day. As the barley continues to absorb liquid, the flavors deepen, creating an even richer taste.
Make a big batch and store leftovers in the fridge for up to five days or freeze portions for a quick and easy meal later.
When reheating, you may need to add a splash of broth to loosen up the consistency, as barley thickens over time.
Why This Recipe Is a Must-Try
If you’re looking for instant pot recipes that deliver rich, homemade flavor without hours of cooking, this beef and barley soup is the answer. It’s nutritious, satisfying, and incredibly easy to make.
Give it a try and experience just how effortless it is to make a classic comfort dish with your instant pot.
Instant Pot Beef & Barley Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced
- 1 large carrot peeled and diced
- 2 ribs celery sliced ¼ inch thick
- 2 pounds chuck meat cut into 1-inch cubes
- 6 cloves garlic minced
- 6 cups beef broth
- 1 cup pearl barley rinsed
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons seasoned salt
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 pound baby red potatoes quartered
- 2 bay leaves
Instructions
- Sauté the Vegetables – Set the Instant Pot to Sauté mode on High or More. Heat the olive oil for 3 minutes, then add the diced onion, carrot, and celery. Stir and cook for about 5 minutes, until the vegetables soften.
- Brown the Beef – Add the minced garlic and beef chunks to the pot. Sear the beef for 2-3 minutes on each side, allowing it to develop a deep, rich color.
- Add Remaining Ingredients – Pour in the beef broth, then stir in the barley, Worcestershire sauce, seasoned salt, thyme, and black pepper. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Finally, add the potatoes and bay leaves.
- Pressure Cook – Secure the lid and ensure the valve is set to Sealing. Select Manual or Pressure Cook on High Pressure for 20 minutes. Once the cooking cycle is complete, allow 15 minutes of natural release, then carefully perform a quick release for any remaining pressure.
- Serve & Enjoy – Open the lid, remove the bay leaves, and stir the soup. If desired, let it sit for a few extra minutes to allow the barley to absorb more liquid. Serve hot and enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.