This Instant Pot beef and barley soup recipe is healthy, super easy to make, and tastes like it cooked all day. There’s nothing like a comforting, hot bowl of soup on a fall evening. Add a few slices of homemade bread and you’ve got yourself the best autumn comfort meal. Leftovers reheat great so portion some out to take to work for yummy lunches!

Gather up your ingredients.

Heat the Instant Pot on saute and add 1 tablespoon of olive oil.  While the olive oil heats, generously salt and pepper the cubed stew meat.

When the olive oil begins to shimmer, working in batches, add the cubes of meat.  Be careful not to crowd the meat as you want it to sear and caramelize, not steam.  Sear on all sides 2-3 minutes and then remove the meat to a bowl.  

Once all the meat is cooked and set aside, add the mushrooms to the pot and saute them until they have soaked up all the juice from the cooked meat.  Remove the cooked mushrooms and add them to the bowl of meat.

Add the second tablespoon of olive oil and saute the carrots, celery, green beans, and onion.  Cook until onion becomes translucent and then add the garlic, stirring all the vegetables together and cook 2 more minutes.

Turn the Instant Pot off, add all the ingredients except the barley to the pot.  Close the lid, set the instant pot to seal, and cook on high pressure for 15 minutes.  Allow natural release.

Remove the lid, give the soup a good stir, then add the barley.  Recover the Instant Pot, seal, and set to high temperature for 10 minutes.  Allow natural release.

Remove the lid, stir and serve hot.

If you this Instant Pot Beef and Barley Soup, you may also like my Instant Pot Beef Stew, Instant Pot Butter Chicken, and Instant Pot Beef Bourguignon.

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