Description
This hearty Beef Barley Soup made in the Instant Pot is a comforting and flavorful meal that’s perfect for chilly days. Packed with tender beef chunks, nutritious pearl barley, and a medley of vegetables, this soup is seasoned with garlic, onion, Worcestershire sauce, and herbs for a rich and savory broth. Quick to prepare and easy to cook, it’s an ideal one-pot meal that delivers warmth and satisfaction in under 40 minutes.
Ingredients
Vegetables and Aromatics
- 1 Tbsp oil
- 1 yellow or white onion, chopped
- 2 celery stalks, sliced
- 3 plump garlic cloves, chopped
- 1 1/2 cups carrots, sliced
Seasonings
- 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
Liquids
- 32 oz beef broth or stock
- 1 1/2 cup water
Main Ingredients
- 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)
Instructions
- Sauté Vegetables: Add the oil, onions, carrots, celery, and chopped garlic into the Instant Pot set on sauté mode. Cook for 5 minutes until the vegetables begin to soften and the mixture is fragrant.
- Add Seasonings: Stir in the onion powder, garlic powder, Worcestershire sauce, tomato paste, salt, black pepper, beef base, and optional rosemary or thyme. Mix well to combine these flavors with the sautéed vegetables.
- Deglaze the Pot: Pour in the beef broth and water, then scrape the bottom of the Instant Pot to loosen any browned bits. This step prevents the ‘burn notice’ on the pot and adds depth to the soup’s flavor.
- Turn Off Sauté Mode: Switch off the sauté function on the Instant Pot to prepare for pressure cooking.
- Add Beef and Barley: Place the beef stew meat and pearl barley into the pot. Ensure all the barley is submerged in the liquid. If your Instant Pot is sensitive to burning, do not stir the barley; simply let it rest atop or touching the meat but submerged to avoid getting a burn notice.
- Pressure Cook: Seal the Instant Pot lid and set the cooker to meat/stew mode or manual pressure mode on high pressure. Cook for 25 minutes to tenderize the beef and soften the barley.
- Quick Release and Rest: Perform a quick pressure release, then open the lid. Stir the soup thoroughly and let it sit for 5-10 minutes to thicken and develop additional flavor as it cools slightly.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, hearty meal.
Notes
- For a thicker soup, allow it to rest longer after cooking so the barley can absorb more broth.
- Adjust the seasoning to taste, especially salt and pepper, after cooking.
- If you prefer a milder herb flavor, omit the rosemary or thyme or reduce to 1 tsp.
- This recipe can be doubled but ensure your Instant Pot can accommodate the increased volume.
- Substitute pearl barley with hulled barley for a chewier texture, but cooking time may need adjustment.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
