If you’re craving a warm, hearty, and nourishing bowl of comfort, this Instant Pot Beef Barley Soup Recipe is exactly what you need. It brings together tender chunks of beef, wholesome pearl barley, vibrant vegetables, and rich beef broth to create a filling soup that’s packed with flavor and texture. Thanks to the magic of the Instant Pot, you get this soulful dish on your table faster than you’d expect, making it a perfect weeknight dinner or cozy weekend treat. Every spoonful is a delightful hug in a bowl, effortlessly blending savory, earthy, and fresh notes all at once.
Ingredients You’ll Need
These ingredients are simple, fresh, and essential to building the rich complexity of the soup. Each element adds a unique layer—whether it’s the tender beef, the nutty barley, or the sweetness of the carrots and peas—creating a balanced and beautifully colorful dish.
- 2 pounds beef (cubed): Use a cut suitable for slow cooking to ensure tender, flavorful meat throughout the soup.
- 1 tablespoon olive oil: Helps brown the beef and adds a subtle richness to the base.
- 1 onion (diced): Adds natural sweetness and depth as it softens and melds with the broth.
- 2 cloves garlic (minced): Provides a fragrant punch that enhances every spoonful.
- 3 stalks celery (sliced): Adds a gentle crunch and aromatic freshness.
- 4 carrots (peeled and sliced): Bring vibrant color and a hint of natural sweetness.
- 1 15-oz can diced tomatoes: Infuses the soup with a touch of acidity and rich tomato flavor.
- 6 – 7 cups beef broth: The soul of the soup, making it rich and savory.
- 4 small waxy potatoes (diced): Offer a creamy bite and help thicken the soup slightly.
- 3/4 cup pearl barley: A hearty grain that adds chewiness and nutrition.
- Salt & pepper (to taste): Essential seasoning to bring all the flavors into harmony.
- 1/2 teaspoon dried thyme: A tender herb note that pairs wonderfully with beef and barley.
- 1 cup frozen peas: Stirred in at the end for a pop of sweetness and vibrant green color.
How to Make Instant Pot Beef Barley Soup Recipe
Step 1: Brown the Beef
Start by seasoning your cubed beef generously with salt and pepper—this simple step is key for flavor. Set your Instant Pot to the “sauté” function and heat the olive oil until shimmering. Brown the beef in batches to avoid overcrowding, which helps get that delicious caramelized crust on each piece. Once browned, set the beef aside. This process locks in savory flavors that will enrich the entire soup.
Step 2: Sauté the Vegetables
Next, toss the diced onion and minced garlic into the Instant Pot and sauté them until they soften and release their aroma—about 2 to 3 minutes. Then, add in the sliced celery and carrots, cooking for one more minute. Now is the perfect moment to switch off the sauté function and add the browned beef, canned diced tomatoes, beef broth, diced potatoes, pearl barley, salt, pepper, and thyme. Stir everything thoroughly, scraping the pot’s bottom to lift up all those flavorful browned bits left from the beef. This ensures nothing goes to waste and every bite is packed with taste.
Step 3: Pressure Cook the Soup
Seal the Instant Pot with its lid, making sure the valve is set to the sealing position. Set it to pressure cook on high for 15 minutes. When the cooking time finishes, allow a natural pressure release for 10 minutes—that gentle waiting time helps the flavors marry beautifully. Then carefully perform a quick release for any remaining pressure following your Instant Pot’s instructions. This method preserves the tender texture of the beef and vegetables without overcooking.
Step 4: Finish the Soup
With the lid off, stir in the frozen peas right into the hot soup. Turn the Instant Pot back to “sauté” and cook for an additional two minutes. This final step heats the peas through while keeping their sweet snap and bright green color intact. And just like that, your hearty, soul-warming Instant Pot Beef Barley Soup Recipe is ready to be ladled into bowls, sending inviting aromas across your kitchen.
How to Serve Instant Pot Beef Barley Soup Recipe
Garnishes
To elevate your soup experience, consider topping each serving with a sprinkling of fresh parsley or a few shavings of Parmesan cheese. A swirl of sour cream or Greek yogurt adds creamy tang that plays beautifully against the rich broth. These simple garnishes make the dish feel special, perfect for both casual dinners and when guests come over.
Side Dishes
Serve this soup alongside crusty artisan bread or warm garlic rolls to sop up every last drop of that delicious broth. A fresh green salad with a lemon vinaigrette offers a crisp, refreshing contrast to the hearty soup. If you want to keep things cozy, buttery mashed potatoes on the side can complement the rustic feel of the dish wonderfully.
Creative Ways to Present
For a rustic touch, serve the soup directly in small bread bowls that soak up the flavors as you eat. Alternatively, ladle it into wide, shallow bowls to highlight the textures and colors of the beef, barley, and vegetables. Adding a sprig of thyme on top or a dash of cracked black pepper at the table makes it look restaurant-ready and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Beef Barley Soup Recipe stays fresh in an airtight container in the refrigerator for up to 4 days. Because the barley can continue absorbing liquid, the soup may thicken slightly—just add a splash of broth or water when reheating to refresh its texture. This makes it perfect for meal prepping or busy weeknights.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Pearl barley and beef hold up well during freezing, though the peas are best added fresh at reheating time if possible, to maintain their bright color and texture. Just thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup on the stove over medium heat, stirring frequently. If the soup is too thick, add a little broth or water to loosen it to your preferred consistency. For a quicker option, use the microwave in 1-2 minute bursts, stirring in between. Reheating brings back that comforting aroma and warms you right through.
FAQs
Can I use a different type of meat for this Instant Pot Beef Barley Soup Recipe?
Absolutely! While beef chuck or stew meat works best due to its tenderness after pressure cooking, you can substitute lamb or even diced pork for a different flavor profile. Just make sure the meat is suitable for long cooking times to ensure it becomes tender.
Is pearl barley necessary, or can I use another grain?
Pearl barley adds great texture and nutty flavor, but if you prefer, you could try steel-cut oats or brown rice. Keep in mind, cooking times may vary and the soup’s consistency might change slightly.
How can I make this soup gluten-free?
Since barley contains gluten, a gluten-free version would require swapping barley for a gluten-free grain like quinoa or rice. Just adjust the cooking time and liquid amount as needed to ensure those grains cook properly.
Can I prepare this soup in advance without the Instant Pot?
Yes, you can make this soup in a traditional pot on the stove. Brown the beef in a heavy-bottomed pot, sauté the vegetables, add all ingredients with broth, and simmer for about 1.5 to 2 hours until beef and barley are tender. Use more broth if it evaporates too much.
What if I want a thicker soup?
To thicken the soup, you can mash some of the potatoes and barley against the side of the pot or add a cornstarch slurry toward the end of cooking. Just stir well and cook a few extra minutes until the soup reaches your desired consistency.
Final Thoughts
This Instant Pot Beef Barley Soup Recipe is a shining example of how simple ingredients can come together to create something truly delicious and satisfying. It’s easy to prepare, wonderfully adaptable, and perfect for sharing with family and friends. Give it a try, and you might just discover your new favorite go-to soup for any time you need that warm, comforting feeling in a bowl.
Print
Instant Pot Beef Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Barley Soup is a hearty and comforting meal perfect for any day. Tender beef cubes are browned then pressure cooked with vegetables, pearl barley, and aromatic herbs in a savory beef broth. The addition of diced tomatoes and peas adds layers of flavor and texture. Ready in just over an hour, this recipe delivers a wholesome, warming soup that feeds a crowd and makes great leftovers.
Ingredients
Main Ingredients
- 2 pounds beef (cubed)
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 3 stalks celery (sliced)
- 4 carrots (peeled and sliced)
- 1 15-oz can diced tomatoes
- 6 – 7 cups beef broth
- 4 small waxy potatoes (diced)
- 3/4 cup pearl barley
- salt & pepper (to taste)
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
Instructions
- Brown Beef: Season the beef cubes generously with salt and pepper. Set your Instant Pot to the “sauté” function and heat the olive oil. Brown the beef in 2-3 batches to avoid overcrowding, ensuring a nice sear. Once browned, remove the beef and set it aside on a plate.
- Sauté Vegetables: Add the diced onion and minced garlic to the Instant Pot and sauté until softened and fragrant, about 2-3 minutes. Next, stir in the sliced celery and carrots, cooking for an additional minute. Turn off the sauté mode.
- Combine Ingredients: Return the browned beef to the pot. Add the diced tomatoes, beef broth, diced potatoes, pearl barley, dried thyme, and more salt and pepper to taste. Stir thoroughly to scrape up any browned bits stuck to the bottom of the pot, which adds great flavor.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to the “sealing” position. Pressure cook on high for 15 minutes. When done, allow a natural pressure release for 10 minutes, then carefully perform a manual release for any remaining pressure following your Instant Pot’s safety instructions.
- Finish Soup: Open the lid and stir in the frozen peas. Switch the Instant Pot back to “sauté” mode and cook for 2 more minutes to heat the peas through. Taste and adjust seasoning if needed, then serve the soup hot for a cozy meal.
Notes
- Be sure to brown the beef in batches to avoid steaming rather than searing.
- You can adjust the amount of beef broth for a thinner or heartier soup consistency.
- Pearl barley adds a nice chewy texture and helps thicken the soup; rinse it before adding to remove excess starch.
- Allowing a natural pressure release improves tenderness of the beef and lets the flavors meld.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
