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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/instant-pot-beef-barley-soup-recipe/