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–+ servings

Instant Pot Beef & Barley Soup

This hearty and comforting soup is loaded with tender chunks of beef, wholesome barley, and a medley of vegetables, all cooked to perfection in the Instant Pot.
It’s a quick and easy meal that delivers rich, savory flavors in just an hour, making it a perfect addition to your collection of Instant Pot recipes.
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Prep Time 10 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4

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

Flavor Deepens Over Time – The soup thickens as the barley continues to absorb liquid, making it even better the next day!
Time-Saving Tip – Use 16 ounces of frozen mixed vegetables instead of fresh to cut down on prep time.
Best Beef for This Recipe – Use a well-marbled chuck roast for the best texture and flavor.
Keyword beef and barley stew, easy pressure cooker recipes, healthy beef soup, homemade soup recipes, instant pot recipes, Instant Pot soup, one-pot meals, quick dinner ideas
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