Instant Pot Beef and Barley Soup

There’s something wonderfully comforting about a warm bowl of Instant Pot Beef and Barley Soup on a chilly winter evening. I remember the first time I made this dish—it was during one of those rare, cold days when the snow blanketed the ground, and I craved a hearty meal. The aroma of simmering beef and vegetables filled my kitchen, making it feel like a cozy haven. As I stirred the pot, memories of family gatherings around the dinner table flooded my mind. This soup is more than just a meal; it’s about warmth, comfort, and the joy of sharing. It brings back those moments spent laughing and bonding with loved ones over a delicious, homemade dish.

Ingredients Overview for Instant Pot Beef and Barley Soup

When it comes to making Instant Pot Beef and Barley Soup, the ingredients are simple yet impactful. Each component plays a crucial role in developing the deep, hearty flavors of this dish. The star of the show is, of course, the beef, which adds richness and protein to the soup, while barley brings a delightful chewiness that complements the tender meat. With fresh vegetables and aromatic herbs, this soup is a wonderful balance of nutrition and taste.

• 1 teaspoon extra virgin olive oil: This is used for sautéing and adds a subtle richness to the soup.
• 1 pound sirloin steak or chuck roast, cut into 1 to 2-inch cubes: Choose quality meat for a heartier flavor.
• 1 teaspoon kosher salt, divided: Enhances and balances flavors.
• 1½ teaspoons black pepper, divided: Adds warmth and depth to the soup.
• 1 small onion, minced: Brings sweetness and aromatic flavor.
• 2 cloves garlic, minced: Offers a fragrant punch that elevates the dish.
• 4 large carrots, peeled and sliced: Add natural sweetness and color.
• 2 stalks celery, minced: Contributes crunch and freshness.
• 4 cups low-sodium beef stock: The base for the soup, providing savory depth.
• 2 dried bay leaves: Infuses the soup with a subtle herbal flavor.
• 1 sprig fresh thyme or ½ teaspoon dried thyme leaves: Adds an earthy note to the dish.
• 1 tablespoon Worcestershire sauce: Enhances the umami flavor.
• 1 tablespoon prepared horseradish, optional: Adds a spicy kick if desired.
• ½ cup pearled barley, rinsed and drained: Provides a hearty texture.
• 1 (15-ounce) can diced tomatoes or crushed tomatoes: Brings acidity and sweetness to balance the soup.

Cooking Instructions for Instant Pot Beef and Barley Soup

Cooking up a delicious batch of Instant Pot Beef and Barley Soup is truly a breeze. The Instant Pot takes care of all the hard work, allowing you to focus on the joy of creating a delightful meal. Just follow these simple steps, and you’ll have a comforting dish ready in no time.

1. Start by turning the pressure cooker to the sauté function. Pour in the olive oil and let it heat for about a minute. While the oil is heating up, season the beef evenly with ½ teaspoon of salt and ½ teaspoon of black pepper. This step is essential for infusing flavor into the meat.
2. Once the oil is hot, add the seasoned beef, carrots, celery, and onion into the pot. Sauté everything together until the beef is browned on all sides and the vegetables start to soften. This should take about 5 to 7 minutes. The smell of the sautéing vegetables and beef will be incredibly inviting.
3. Add the garlic and sauté for an additional minute, allowing it to release its aroma. Then, press the cancel button on the Instant Pot to turn off the sauté function.
4. Pour in 1 cup of beef stock and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. These bits add fantastic flavor to your soup.
5. Next, add the remaining 3 cups of beef stock, bay leaves, thyme, ½ teaspoon of salt, 1 teaspoon of pepper, Worcestershire sauce, prepared horseradish (if using), and the rinsed barley. Stir everything to combine well.
6. Finally, add the diced tomatoes to the pot and gently stir to combine all the ingredients. Ensure everything is evenly distributed.
7. Place the lid on the Instant Pot and close the valve to seal. Set the cooker to high pressure and adjust the time to cook for 20 minutes. Hit the Manual or Pressure Cook button and use the +/- buttons to set the time.
8. When the cooking time is up, allow the pressure to release naturally for at least 15 minutes. This step is crucial for the flavors to meld together beautifully.
9. Once the pressure has been released, open the lid carefully and remove the bay leaves and thyme sprig. Give the soup a taste and adjust the seasoning by adding more salt or pepper if needed.
10. Serve the soup hot and enjoy the rich, comforting flavors of your homemade Instant Pot Beef and Barley Soup.

Ways to Customize

Every home cook deserves the chance to make a recipe their own, and Instant Pot Beef and Barley Soup is no exception. Here are some great ways to add your personal touch to this dish.

• Alter the Protein: Experiment with different cuts of beef or try using lamb for a unique twist.
• Vegetable Variety: Feel free to add more vegetables like peas, potatoes, or even mushrooms for additional flavor and texture.
• Spice It Up: If you like a little heat, consider adding some chili flakes or a dash of hot sauce for an extra kick.
• Herb Infusion: Experiment with different herbs like rosemary or parsley for a fresh flavor.
• Thickening Agents: If you prefer a creamier soup, mix in a splash of cream or some blended beans to thicken it.
• Serving Suggestions: Serve with a side of crunchy bread or over rice for a complete meal experience.
• Storage: Leftovers can be stored in the refrigerator for up to three days. Make sure to keep it in an airtight container.
• Freezing: The soup freezes well; just allow it to cool completely before transferring it to freezer-safe containers.

Serving Options for Instant Pot Beef and Barley Soup

When it comes to serving Instant Pot Beef and Barley Soup, there are plenty of delightful options to enhance your meal experience.

• Crusty Bread: Serve with slices of warm, crusty bread for dipping. It’s perfect for soaking up the hearty broth.
• Salads: Pair with a fresh garden salad to balance the richness of the soup.
• Special Occasions: This soup is perfect for family gatherings, cozy dinners, or even as a comforting meal during the winter months.
• Meal Prep: Consider portioning out individual servings for quick lunches throughout the week.
• Garnishing: Top the soup with fresh herbs like chopped parsley or a sprinkle of parmesan cheese for added flavor.
• Seasonal Pairing: This soup is especially comforting during the colder months, making it a perfect dish for chilly nights.

FAQ

Conclusion

The Instant Pot Beef and Barley Soup is a truly special dish, combining comfort, flavor, and nutrition in a single bowl. It’s perfect for cozy nights in or feeding a crowd during winter gatherings. I encourage you to try making this recipe yourself; the joy it brings is unmatched. Gather your ingredients, fire up the Instant Pot, and enjoy the delicious results!

Instant Pot Beef and Barley Soup

The ultimate comfort food, Instant Pot Beef and Barley Soup is rich, hearty, and easy to prepare. Loaded with tender beef, fresh vegetables, and pearl barley, this soup makes a perfect weeknight dinner. Satisfy your cravings with this cozy dish tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon extra virgin olive oil
• 1 pound sirloin steak or chuck roast, cut into 1 to 2-inch cubes
• 1 teaspoon kosher salt, divided
• 1½ teaspoon black pepper, divided
• 1 small onion, minced
• 2 cloves garlic, minced
• 4 large carrots, peeled and sliced
• 2 stalks celery, minced
• 4 cups low-sodium beef stock
• 2 dried bay leaves
• 1 sprig fresh thyme or ½ teaspoon dried thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon prepared horseradish, optional
• ½ cup pearled barley, rinsed and drained
• 1 15-ounce diced tomatoes or crushed tomatoes

Equipment

• Electric Pressure Cooker (6 or 8 quart)

Method

 

1. Start by turning the pressure cooker to the sauté function. Pour in the olive oil and let it heat for about a minute. While the oil is heating up, season the beef evenly with ½ teaspoon of salt and ½ teaspoon of black pepper. This step is essential for infusing flavor into the meat.
2. Once the oil is hot, add the seasoned beef, carrots, celery, and onion into the pot. Sauté everything together until the beef is browned on all sides and the vegetables start to soften. This should take about 5 to 7 minutes. The smell of the sautéing vegetables and beef will be incredibly inviting.
3. Add the garlic and sauté for an additional minute, allowing it to release its aroma. Then, press the cancel button on the Instant Pot to turn off the sauté function.
4. Pour in 1 cup of beef stock and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. These bits add fantastic flavor to your soup.
5. Next, add the remaining 3 cups of beef stock, bay leaves, thyme, ½ teaspoon of salt, 1 teaspoon of pepper, Worcestershire sauce, prepared horseradish (if using), and the rinsed barley. Stir everything to combine well.
6. Finally, add the diced tomatoes to the pot and gently stir to combine all the ingredients. Ensure everything is evenly distributed.
7. Place the lid on the Instant Pot and close the valve to seal. Set the cooker to high pressure and adjust the time to cook for 20 minutes. Hit the Manual or Pressure Cook button and use the +/- buttons to set the time.
8. When the cooking time is up, allow the pressure to release naturally for at least 15 minutes. This step is crucial for the flavors to meld together beautifully.
9. Once the pressure has been released, open the lid carefully and remove the bay leaves and thyme sprig. Give the soup a taste and adjust the seasoning by adding more salt or pepper if needed.
10. Serve the soup hot and enjoy the rich, comforting flavors of your homemade Instant Pot Beef and Barley Soup.

Notes

Beef: Sirloin beef, chuck roast, or stew meat are all great options for this Beef and Barley Soup. Either purchase a whole sirloin steak or chuck roast and cut yourself into approximately 2-inch cubes, or purchase stew meat that has already been cubed for you.

Saute: It is NOT necessary to saute the beef and vegetables first, but it does add a depth flavor to the final soup.

If using FROZEN cubed beef, do not sauté the beef. Instead just sauté the onions, carrots, and celery if desired, and then add the beef with the remaining ingredients. Adjust the cooking time to 30 minutes.

Barley: Be sure to use pearled barley, not quick-cook barley for best results.

Tomatoes: Diced tomatoes or crushed tomatoes both work well to add flavor to the broth; it just comes down to preference or using what you have on hand.

Storage: Store cooled, leftover soup in the refrigerator for up to 3 days. You can also freeze the cooled soup for up to 3 months. Keep in mind, you may need to add a splash of stock or water when reheating, as the barley absorbs some of the liquid as it sits.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!