Instant Pot Beef Barley Soup for Cozy, Nutritious Comfort

A hearty and nutritious Instant Pot Beef Barley Soup perfect for comfort on chilly evenings.

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Prep Time 15

Cook Time 20

Natural Pressure Release 15

Total Time 50

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Adds richness and helps to sauté the beef and vegetables.
1 pound Beef Stew Meat Use chuck or round cuts for best results.
1 teaspoon Kosher Salt Adjust to taste, particularly if using broth with added salt.
1 teaspoon Black Pepper Freshly cracked pepper is preferred for better flavor.
1 medium Yellow Onion Can be replaced with white or red onion.
2 stalks Celery Can be substituted with fennel.
2 medium Carrots Parsnips can be used as an alternative.
3 cloves Garlic Fresh garlic is recommended.
6 cups Low Sodium Beef Broth Use vegetable broth for vegetarian version.

For Rich Flavor

2 tablespoons Tomato Paste Adds umami to the broth.
1 tablespoon Worcestershire Sauce Can replace with soy sauce.
1 teaspoon Dried Thyme Fresh thyme is a substitute.
2 leaves Bay Leaves Remember to discard before serving.

For Texture & Garnish

1 cup Pearl Barley Quick-cooking barley can be used.
1/4 cup Chopped Fresh Parsley Optional for garnish.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Sauté Beef: Heat olive oil in the Instant Pot on the sauté setting. Add beef stew meat, seasoning with salt and pepper. Sauté for 5–7 minutes until browned. Remove and set aside.
Cook Vegetables: In the same pot, add chopped onion, diced celery, and sliced carrots. Sauté for 5 minutes until softened. Add minced garlic and sauté for another minute.
Deglaze Pot: Pour in beef broth, scraping the bottom to lift browned bits. Heat briefly for 2 minutes.
Combine Ingredients: Return beef to the pot along with remaining broth, tomato paste, Worcestershire sauce, thyme, bay leaves, and pearl barley. Stir to combine.
Pressure Cook: Seal the lid and set to high-pressure, cooking for 20 minutes.
Natural Pressure Release: After cooking, allow for 15 minutes of natural release, then quick-release remaining pressure.
Serve: Remove bay leaves, adjust seasoning if needed. Ladle into bowls and garnish with parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 21gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat with added broth for desired consistency.

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