Instant Pot Beef Barley Soup


Beef barley soup is very yummy. It is easy to make, tender and juicy. It is the most delicious and simplest soup you will ever made in your Instant Pot!

This rich, homemade, and hearty soup is all you need in cold winter days. The soup with tender beef chunks, nutritious barley, and loads of veggies is the perfect combo for a refreshing and nourishing meal.

Beef and Barley soup is a homemade classic and is so much better than the canned version. Yes, some like to go on the easy way and just buy the canned stuff, but with thanks to this Instant Pot beef barley soup recipe, you will be able to enjoy a natural and much delicious soup in no time!

This Instant Pot beef barley soup is a great blend of beef, barley, carrots, potatoes, and rich beef broth.

This soup is really good for building up the flavors, and you can mix and play with different spices and seasonings.

Can I add more vegetables?

Yes! You can toss in other veggies like celery, chopped tomatoes, or anything you like.

What Beef to Use?

This recipe works great with stew meat or chuck roast, as these are perfect for the soups and stews.

Can I add more spices?

Yes! You can also add in desired herbs, like parsley, thyme, or even bay leaf.

Can I use a plain barley?

If you cannot find pearl barley, just get pre-soak barley. Soak them overnight and use and cook as the recipe says.

What Can I use instead of pearl barley?

For a similar taste, you can use farro or wheat berries.

How to make Beef Barley Soup

Gather your ingredients:

Brown beef on Saute in Instant pot.

Add in veggies, spices, and broth.

Lock lid into place. Set to High pressure and set the timer for 25 minutes. Release pressure naturally for 10 minutes and than do a quick pressure release.

Serve it warm. You can eat as is or add some bread.

Instant Pot Beef Barley Soup
4.5 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Beef Barley Soup, mushrooms, stew meat
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
  • 1 lb stew meat
  • salt to taste
  • pepper to taste
  • 2 tbsp oil
  • 1 cup onion
  • 1 cup carrot
  • 1 tsp garlic powder
  • 1 cup chopped bell peppers green, red, yellow
  • 6 cups low sodium beef broth
  • 1 potato shredded
  • 2/3 cup pearl barley or plain pre-soaked barley
  • 1/2 tsp red pepper flakes
  • 2 tsp dried parsley
  • Select "saute" and heat the oil.
  • Add the beef and cook on each side until it browned.
  • Add veggies and cook for 3 more minutes on "saute".
  • Add barley and stock. Stir well.
  • Close the lid and cook at high pressure for 25 minutes.
  • Once cooking ends, wait for a natural pressure release for 10 minutes.
  • Once done, do a quick pressure release and open the lid.
  • Serve warm and enjoy!
Calories: 434kcal Carbohydrates: 43g Protein: 36g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 70mg Sodium: 758mg Potassium: 1600mg Fiber: 8g Sugar: 4g Vitamin A: 5430IU Vitamin C: 15mg Calcium: 59mg Iron: 4mg

Instant Pot Beef Barley Soup Recipe

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

3 thoughts on “Instant Pot Beef Barley Soup

  1. got confused. I guess you can use stew beef or chicken. Recipe says stew beef and instructions says chicken. I guess the times are the same need to try both and hope I don’t mess one up where we can’t eat it. I will let you know.

  2. I’ve been looking for recipes that use regular barley. I see in your instructions that you can substitute regular barley for pearl barley if you pre-soak it. How long to you soak the barley and do you use the same amount (in this case 2/3 C)? Thank you!

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