Instant Pot Beef Barley Soup Recipe

Introduction

This Instant Pot Beef Barley Soup is a hearty and comforting meal perfect for chilly days. Tender beef, wholesome barley, and fresh vegetables come together in a flavorful broth made quickly with the help of your pressure cooker. It’s a satisfying dish that feels like a warm hug in a bowl.

Ingredients

• 2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
• 1 – 2 tablespoons (15ml – 30ml) olive oil
• 1 large onion (250g), roughly sliced
• 3 medium carrots (275g), chopped
• 3 ribs celery (290g), chopped
• 6 garlic cloves (25g), minced
• 2 bay leaves
• 1 teaspoon (1g) dried thyme
• 2 tablespoons (30g) tomato paste
• 5 cups (1.25L) unsalted chicken stock or good quality beef stock
• ¼ teaspoon (2g) fine salt
• 1 tablespoon (15ml) regular soy sauce
• 1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)
• ¾ cup (150g) pearl barley
• Kosher salt and ground black pepper to taste
• Fresh Italian parsley for garnish
• Fresh thyme for garnish (optional)

Instructions

1. Step 1: Heat your Instant Pot using the “Sauté More” function until it reads “HOT” (about 8 minutes). Pat dry the chuck roast with a paper towel, then season one side generously with kosher salt and black pepper. Add 1 to 2 tablespoons of olive oil to the pot, coating the bottom well. Place the seasoned side of the chuck roast down in the pot, then season the other side. Brown the roast for about 8 minutes per side without flipping too often. Remove the browned beef and set aside.
2. Step 2: Add the sliced onions to the pot and sauté for 4 minutes. Then add chopped carrots and celery and sauté for another 3 minutes. Remove one-third of this vegetable mix and set it aside for later to add texture to the soup.
3. Step 3: Stir in the minced garlic, bay leaves, dried thyme, and tomato paste. Sauté all together for 2 minutes to develop flavor.
4. Step 4: Pour in 1 cup (250ml) of unsalted stock and use a wooden spoon to scrape and deglaze the bottom of the pot, loosening the flavorful browned bits.
5. Step 5: Turn off the Instant Pot. Add the fine salt, soy sauce, and fish sauce, then stir briefly. Cut the browned chuck roast into 1¼ inch cubes and add them along with any juices back into the pot. Pour in the remaining 4 cups (1L) of unsalted stock. Add the pearl barley, ensuring it is submerged. Close the lid with the venting knob set to sealing. Pressure cook on high for 20 minutes, then allow a natural pressure release for 20 minutes. After that, release any remaining pressure carefully and open the lid.
6. Step 6: Stir the reserved vegetables back into the soup. Press the “Sauté” button and simmer for a few minutes until these vegetables are tender, stirring occasionally.
7. Step 7: Remove and discard the bay leaves if desired. Taste and adjust seasoning with more salt or pepper to your preference—about 3 large pinches of salt is a good guide. Garnish with freshly chopped Italian parsley and fresh thyme if using, then serve hot.

Tips & Variations

• For a richer broth, use beef stock instead of chicken stock.
• If you prefer a thicker soup, reduce the stock to 4 cups (1L) and add an extra ¼ cup of barley.
• You can swap fish sauce for an equal amount of soy sauce for a milder umami flavor.
• Adding a splash of red wine during the deglazing step adds complexity.
• Substitute pearl barley with steel-cut oats for a different texture, adjusting cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a little water or stock if the soup has thickened too much. This soup also freezes well; thaw overnight in the refrigerator before warming it gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this soup?

Yes, you can use beef stew meat or brisket cubes as substitutes, but chuck roast is preferred for its tenderness and flavor when pressure cooked.

Is pearl barley necessary or can I omit it?

Pearl barley adds texture, heartiness, and thickens the soup slightly. You can omit it if you prefer, but the soup will be less filling and a bit thinner.

Instant Pot Beef Barley Soup Recipe

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★★★★★

4.9 from 104 reviews

This hearty Instant Pot Beef Barley Soup combines tender beef chuck roast, pearl barley, and fresh vegetables simmered in a flavorful broth. Perfectly cooked in an Instant Pot for a comforting and nutritious meal ready in about 1.5 hours.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Oil

• 2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
• 1 – 2 tablespoons (15ml – 30ml) olive oil

Vegetables

• 1 large onion (250g), roughly sliced
• 3 medium carrots (275g), chopped
• 3 ribs celery (290g), chopped
• 6 garlic cloves (25g), minced

Herbs and Seasonings

• 2 bay leaves
• 1 teaspoon (1g) dried thyme
• 2 tablespoons (30g) tomato paste
• ¼ teaspoon (2g) fine salt
• Kosher salt and ground black pepper to taste

Liquids

• 5 cups (1.25L) unsalted chicken stock or good quality beef stock
• 1 tablespoon (15ml) regular soy sauce
• 1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)

Grains

• ¾ cup (150g) pearl barley

Garnish

• Freshly chopped Italian parsley
• Fresh thyme sprigs (optional)

Instructions

1. Brown Chuck Roast Steak: Using the Instant Pot on the “Sauté More” function, heat until it reads “HOT” (about 8 minutes). Pat dry the chuck roast and season generously with kosher salt and ground black pepper on both sides. Add olive oil, coat the pot bottom well, and brown the chuck roast for 8 minutes per side without flipping constantly. Remove and set aside once browned.
2. Sauté Onion & Vegetables: Add the sliced onions to the Instant Pot and sauté for 4 minutes. Then add the chopped carrots and celery, sauté for an additional 3 minutes. Remove one-third of the vegetables to set aside for later to maintain texture in the soup.
3. Sauté Garlic & Herbs: Add minced garlic, bay leaves, dried thyme, and tomato paste to the pot. Sauté for 2 more minutes until fragrant and well combined.
4. Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted stock and use a wooden spoon to scrape and loosen the browned bits from the pot’s bottom to add depth of flavor.
5. Pressure Cook Beef Barley Soup: Turn off the sauté function. Add fine salt, soy sauce, fish sauce, and stir. Cut the browned chuck roast into 1¼ inch cubes and add back to the pot along with any juices. Pour in the remaining 4 cups (1L) stock and add the pearl barley, ensuring it is submerged. Close the lid, seal the vent, and pressure cook on High for 20 minutes. Allow natural pressure release for 20 minutes, then manually release any remaining pressure and carefully open the lid.
6. Add Vegetables Back in Soup: Return the set-aside vegetables to the pot. Use the “Sauté” function to simmer the soup for a few minutes to finish cooking these vegetables, stirring occasionally to prevent sticking.
7. Season & Serve: Remove and discard bay leaves. Taste and adjust salt with additional kosher salt if needed (about 3 large pinches recommended). Garnish with freshly chopped Italian parsley and serve hot.

Notes

• Setting aside some vegetables before pressure cooking retains their texture and prevents them from becoming mushy.
• Fish sauce adds umami depth but can be substituted with soy sauce for a milder flavor.
• Using high-quality beef or chicken stock enhances the richness of the soup.
• Beef can be browned in batches if your Instant Pot isn’t large enough to avoid overcrowding.
• Pearl barley adds a satisfying chew and thickens the soup naturally.
• For a thicker soup, you can reduce the liquid slightly or cook longer on sauté after pressure cooking.

Keywords: beef barley soup, Instant Pot soup, hearty soup, pressure cooker beef soup, comfort food, pearl barley soup