Warm up with this hearty Instant Pot beef barley soup that tastes just like homemade. Tender chunks of beef, nutty barley, and a medley of vegetables create a comforting and flavorful bowl. Quick to prepare in the Instant Pot, this soup is perfect for busy weeknights or cozy weekend meals.
Ingredients List
- 1 pound beef stew meat cut into small pieces
- 1 cup pearl barley
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 tablespoons olive oil
Step-by-Step Instructions
Step 1: Sear the Beef
Set the Instant Pot to sauté. Heat olive oil and brown the beef in batches for extra flavor. Remove and set aside.
Step 2: Cook the Vegetables
Add onion garlic carrots and celery to the pot. Sauté for 3 to 4 minutes until vegetables are slightly softened and aromatic.
Step 3: Combine Ingredients
Return beef to the pot. Add beef broth pearl barley salt pepper thyme parsley and bay leaf. Stir to combine all ingredients evenly.
Step 4: Pressure Cook
Secure the lid and set the Instant Pot to high pressure for 25 minutes. Once finished, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Step 5: Serve
Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with crusty bread for a satisfying meal.
Cook Time
Preparation time: 15 minutes
Cooking time: 25 minutes
Pressure release: 10 minutes
Total time: About 50 minutes
Servings
This recipe serves 6 people generously.
Nutritional Information (approx. per serving)
Calories: 320
Protein: 28 grams
Carbohydrates: 32 grams
Fat: 10 grams
Fiber: 5 grams
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 2 months. Reheat gently on the stove to maintain texture and flavor.
Suggestions
For extra flavor, add a splash of Worcestershire sauce or a few dashes of hot sauce. You can also include chopped spinach or kale at the end for added greens. Serve with a side of garlic bread or a fresh salad.
Seasonal Relevance
This soup is ideal for fall and winter when warm and hearty meals are most comforting. It is also perfect for meal prep or a nourishing lunch on colder days.
Conclusion
Delicious Instant Pot beef barley soup combines tender beef vegetables and barley in a flavorful broth. Quick to prepare and full of comforting flavors, it is a perfect homemade style soup for any day of the week.
Delicious Instant Pot Beef Barley Soup That Tastes Homemade
6
servings15
minutes25
minutes320 per serving
kcalThis Instant Pot beef barley soup is hearty comforting and full of homemade flavor. Tender beef vegetables and nutty barley come together in a rich broth that is perfect for weeknight dinners or cozy meals anytime.
Ingredients
1 pound beef stew meat cut into small pieces
1 cup pearl barley
2 medium carrots diced
2 celery stalks diced
1 medium onion chopped
3 cloves garlic minced
6 cups beef broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 tablespoons olive oil
Directions
- Set Instant Pot to sauté. Heat olive oil and brown the beef in batches. Remove and set aside.
- Add onion garlic carrots and celery to the pot. Sauté for 3 to 4 minutes until vegetables soften.
- Return beef to the pot. Add beef broth pearl barley salt pepper thyme parsley and bay leaf. Stir well.
- Secure lid and cook on high pressure for 25 minutes. Let pressure release naturally for 10 minutes then release remaining pressure manually.
- Remove bay leaf. Taste and adjust seasoning. Serve hot with crusty bread.
Recipe Video
Notes
- Add Worcestershire sauce or hot sauce for extra flavor.
- You can include chopped spinach or kale at the end for added greens.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
