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

Scale

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

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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.