Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup

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.

Ingredients for Instant Pot Beef and Barley Soup

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.

Sear the mushrooms in the Instant Pot

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.

Add all the ingredients except barley to the Instant Pot

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.

Print

Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup

Instant Pot beef and barley soup recipe. Easy, comforting recipe that takes a short amount of time to make but tastes like it cooked all day. 

  • Author: Kathleen
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes plus release
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

2 pounds stew meat, diced in 1″ cubes
2 tablespoons olive oil
2 cups sliced baby bella mushrooms
1 cup carrots diced 1″
1 cup celery sliced 1″
1 cup green beans sliced 1″
1 cup onions diced 1″
2 teaspoons minced garlic
6 cups beef broth
1 cup water
2 bay leaves
½ teaspoon dried thyme
2/3 cup pearled barley
salt and pepper to taste

Instructions

  1. 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.
  2. 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.  
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the lid, stir and serve hot.

Notes

My Instant Pot sometimes becomes too hot on the saute function and I have to turn it off for a bit.  Keep an eye on how hot your oil is getting.  You don’t want it to burn.  It’s okay to toggle the saute on and off if you think it’s getting too hot.

Keywords: Instant Pot beef and barley soup, pressure cooker, beef soup, healthy soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.