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Instant Pot Beef and Barley Soup

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
Cook Time 20 minutes
Total Time 30 minutes
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.