Name: Instant Pot Beef Barley Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp oil; 1 yellow or white onion, chopped; 2 celery stalks, sliced; 3 plump garlic cloves, chopped; 1 1/2 cups carrots, sliced; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 tsp fresh chopped rosemary or thyme (optional); 1 1/2 Tbsp Worcestershire sauce; 1 Tbsp tomato paste; 2 tsp beef base; 1 tsp salt; 1/2 tsp black pepper; 32 oz beef broth or stock; 1 1/2 cup water; 1 1/2 lbs beef stew meat, cut into 1 inch chunks (can be anywhere from 1-1 1/2 lbs); 1 cup pearl barley (Bob’s Red Mill brand recommended)

Jump to Recipe· 3.8 from 46 reviews

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If you’re craving a hearty, comforting bowl that feels like a warm hug from the inside, this Instant Pot Beef Barley Soup Recipe is exactly what you need. Combining tender chunks of beef, wholesome pearl barley, and a medley of fresh vegetables all simmered together in rich beef broth, this soup brings both robust flavor and satisfying texture to your table. It’s an incredibly simple, hands-off recipe that turns the Instant Pot into your best dinner buddy, delivering soul-soothing nourishment in just 35 minutes.

Ingredients You’ll Need

A black plastic tray filled with small, bright red raw meat chunks arranged in a single layer, showing a mix of smooth and slightly rough textures. The tray is placed on a white marbled surface, and in the lower right corner, there are three small bright orange carrots and a few light green celery sticks laid side by side. The overall scene is simple with vibrant colors standing out against the light background. Photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role: aromatic vegetables boost the base flavor, tender beef brings hearty protein, and pearl barley adds a chewy, nutty element that rounds out the soup perfectly. Together, they create a beautiful balance of taste, texture, and color.

1 Tbsp oil: Helps sauté the veggies and develop a savory foundation for the soup.
1 yellow or white onion, chopped: Adds sweetness and depth when softened in the pot.
2 celery stalks, sliced: Gives a subtle earthy crunch and bright aroma.
3 plump garlic cloves, chopped: Infuses the soup with warm, fragrant notes.
1 1/2 cups carrots, sliced: Introduces a natural sweetness and vibrant color.
1/2 tsp onion powder & garlic powder: Elevates the savory layers without overpowering the fresh veggies.
Optional 2 tsp fresh chopped rosemary or thyme: Herbs that add an irresistible freshness and woodsy aroma.
1 1/2 Tbsp Worcestershire sauce: Boosts umami and a subtle tangy richness.
1 Tbsp tomato paste: Deepens the broth’s color and taste with a hint of sweetness.
2 tsp beef base: Concentrates that meaty flavor for a robust soup body.
1 tsp salt: Balances and enhances all other flavors.
1/2 tsp black pepper: Adds gentle heat and complexity.
32 oz beef broth or stock: The hearty liquid heart of the soup.
1 1/2 cup water: Ensures the perfect consistency and helps cook the barley.
1 1/2 lbs beef stew meat, cut into 1-inch chunks: Tender and flavorful, the star protein in this dish.
1 cup pearl barley (Bob’s Red Mill recommended): Adds wholesome chewiness and thickens the soup naturally.

How to Make Instant Pot Beef Barley Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the oil in your Instant Pot on sauté mode, then toss in the chopped onions, carrots, celery, and garlic. Let them cook for about 5 minutes, stirring occasionally until everything softens and the kitchen fills with that irresistible savory aroma. This is your flavor foundation, so don’t rush this step!

Step 2: Add Seasonings and Sauces

Next up, sprinkle in the onion powder and garlic powder for an extra punch. Stir in Worcestershire sauce, tomato paste, salt, pepper, and beef base. If you’re feeling fancy, now’s the time to add the fresh rosemary or thyme. Mix everything together well so the veggies soak up all those bold flavors before you add the liquids.

Step 3: Deglaze with Broth and Water

Pour in the beef broth and water, then use a wooden spoon to scrape the bottom of the pot, lifting up any browned bits stuck there. This crucial step prevents the dreaded burn notice and enriches your broth with caramelized goodness lingering from the sautéed veggies and seasonings.

Step 4: Add Beef and Barley

Turn off sauté mode, then gently add the chunks of stew meat and pearl barley to the pot. Make sure all the barley is submerged in the liquid. If your Instant Pot is sensitive and prone to burn notices, it’s best not to stir now—just ensure the barley is touching the liquid or slightly immersed above the beef. This keeps the barley from sticking while it cooks to tender, chewy perfection.

Step 5: Pressure Cook

Seal the Instant Pot lid securely and set it to meat/stew mode, or manual pressure cook on high for 25 minutes. This step lets the beef become fall-apart tender while the barley absorbs all those savory juices, creating a rich, hearty consistency that feels so rewarding with every spoonful.

Step 6: Quick Release and Final Stir

Once the cooking time is up, perform a quick release to let out the steam safely. Open the lid, give the soup a good stir to distribute the ingredients evenly, and let it cool slightly for 5 to 10 minutes. The soup thickens as it cools, so patience here pays off with a perfect, luscious texture.

Step 7: Serve and Enjoy!

Your Instant Pot Beef Barley Soup Recipe is now ready to be ladled into bowls and enjoyed. The combination of tender beef, chewy barley, and savory broth is truly comforting and satisfying—a perfect meal for chilly nights or anytime you want a wholesome pick-me-up.

How to Serve Instant Pot Beef Barley Soup Recipe

A white bowl filled with a thick stew consisting of several layers: at the bottom is a rich brown broth, on top are tender chunks of dark brown meat, soft orange carrot slices, and creamy white barley grains mixed throughout. The stew is garnished with small green herb bits scattered on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a pop of freshness and texture, sprinkle chopped fresh parsley or a few thyme leaves on top right before serving. A dollop of sour cream or Greek yogurt adds creaminess, while a few grinds of fresh black pepper brighten the flavors beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread, garlic toast, or a simple green salad. The bread helps soak up every last bit of that luscious broth, while a crisp salad provides a refreshing counterpoint to the soup’s rich warmth.

Creative Ways to Present

Serve this soup in rustic mugs for an on-the-go lunch, or ladle it into mini bread bowls for an inviting presentation at dinner parties. For a heartier meal, top each bowl with shredded cheese or crispy fried onions to add crunchy texture and bold flavor layers. It’s a versatile recipe that’s as fun to serve as it is to eat!

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Beef Barley Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day. Just give it a good stir before reheating.

Freezing

This soup freezes well if you want to keep batches for longer. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. Freeze for up to 3 months, so you can grab a comforting bowl anytime you need it.

Reheating

When you’re ready to eat your stored soup, gently reheat it in a pot on low to medium heat, stirring occasionally until heated through. You might need to add a splash of water or broth to loosen it up, as the barley tends to absorb liquid as it sits.

FAQs

Can I use different types of barley in this recipe?

Pearl barley is recommended because it cooks relatively quickly and softens nicely in the Instant Pot. Hulled barley is healthier but takes longer to cook and may require adjustments in cooking time and liquid amounts.

What cut of beef works best for this soup?

Beef stew meat or any well-marbled chuck cut works best, as it becomes tender and flavorful during pressure cooking. Avoid leaner cuts that might dry out or become tough.

Can I make this soup without the Instant Pot?

Absolutely! You can simmer it on the stovetop in a heavy pot for about 1.5 to 2 hours until the beef is tender and barley is cooked through. Just keep an eye on the liquid levels and add more broth or water if needed.

Is this recipe freezer-friendly?

Yes, this Instant Pot Beef Barley Soup Recipe freezes wonderfully and makes a great meal prep option. Just store in airtight containers or freezer bags and thaw in the refrigerator before reheating.

How thick will the soup be? Can I adjust it?

The soup thickens as it cools due to the barley absorbing liquid. If you prefer a thinner consistency, add a little more broth or water after cooking and before serving. Adjust seasoning as needed.

Final Thoughts

There’s something truly special about a bowl of homemade soup that warms both your body and soul. The Instant Pot Beef Barley Soup Recipe is a reliable, delicious go-to that brings together the best of simple ingredients and smart cooking technology. I’m confident once you try it, this will become one of your favorite comfort foods to come home to time and time again!

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