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Instant Pot Beef and Barley Soup – A quick, rich, homemade beef and barley soup with just the right ratio of beef, veggies and barley to satisfy your family.
I Thought Long and Hard About a Pressure Cooker
I’m really picky about my kitchen gadgets. My main criteria is, If it doesn’t make things easier, what is the point? I’ve looked at gadgets that have so many pieces and parts and blades and covers, that it would take an hour just to wash all that stuff, let alone put it all away again – and I don’t know about you, but my kitchen is not one of these Rachel Ray Galleria Mall things. I have to be very judicious on what I buy, with an eye on where it’s going to live.
That’s why, when the Instant Pot craze took over various social media, I waited and watched. I read reviews. I asked friends who owned them what they thought. And for a while, things were mixed. Some people loved them, some rarely used them. I figured that’s probably normal for this kind of thing.
Over time, things seemed to settle down. I remember a conversation with my good friend Deb, an original Instant Pot owner, who just raved about hers. It seemed she always had a new recipe to share that had turned out well, and so very quickly. And then when they went on sale on Amazon a while ago, I finally decided to give it a go. I moved my old basic pressure cooker out to a shelf in the garage, and now my Instant Pot sits on the counter next to the toaster oven.
As I’ve used it more, I can say it definitely makes things easier. Cleaning is simple. It lives on the counter, so storage isn’t a problem for me. And it’s something I actually do use regularly. Even for just the two of us, it’s easy and handy.
These days, ‘Instant Pot’ has practically become shorthand for any electric multi-cooker or pressure cooker — kind of like how everyone calls facial tissue ‘Kleenex.’ I bought mine several years ago, back when Instant Pot really was the only serious option on the market. Since then, plenty of other brands have stepped up to challenge that dominance, and the competition has gotten genuinely good. If I were shopping for one today, the Cosori Pressure Cooker 9-in-1 is one I’d seriously look at — it’s consistently one of the highest-rated multi-cookers out there right now. Take a look at my Amazon pick here.
Instant Pot Beef and Barley Soup
Equipment
- Instant Pot
Ingredients
- 2 lbs Beef Chuck Cubed
- 4 tsp Olive Oil divided
- 1 med Onion diced
- 3 stalk Celery sliced
- 2 clove Garlic minced
- 2 cups Carrots sliced in rounds
- 1 can Tomatoes diced, 15 oz
- 3 med Potatoes cubed or chunks
- 2/3 cup Pearl Barley
- 6 cups Beef Broth
- 1 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp Ground Thyme or 2 sprigs fresh
- 1 Bay leaf
Instructions
- Season beef cubes with salt and pepper.
- Heat 2 tsp oil in the Instant Pot using "Saute" setting on medium. Brown the beef in about 4 batches, setting aside when browned.
- Add remaining oil and saute the onions and celery until translucent. Add garlic and cook for a few seconds. Add remaining ingredients, stir together
- Add remaining ingredients, stir together, place the lid and set the valve to "Seal." Cook on High Pressure for 15 minutes. Let it cool down for 15 minutes, then use the quick release to vent remaining steam.
Notes
Nutrition
If you made this, I’d love to hear how it turned out — leave a star rating and drop a comment below! It helps me out, and it helps other bakers know what to expect.
Instant Pot Beef and Barley Soup
This Beef and Barley Soup recipe is a good example of how you can save time with an Instant Pot. On the stove top it would take probably a couple of hours. But in the Instant Pot, even with the cool-down it takes about 30 minutes. This recipe came out rich with beef flavor and just the right amount of barley. I like soup to be soup – not gruel! And this is just that!
You can mix it up with the veggies you have on hand. Denser root vegetables are better – so potatoes, carrots, turnips are all a go. You can mix in lighter vegetables, like frozen green beans, after the pressure cycle is done.
For a stove-top or crock pot version, the recipe is the same except you’ll need to simmer for 90 minutes or until the carrots and potatoes are tender.
For more tips on cooking meat, including beef, in a pressure cooker, see “Preparing Meals with Pressure Cookers” from Penn State Extension.
Beef and Barley Soup – Questions and Answers
Can I use quick-cooking barley instead of pearl barley?
You can, but pearl barley holds up better to the Instant Pot’s pressure and cook time — it stays chewy instead of turning mushy. If you swap in quick barley, cut the pressure-cook time down and start checking for doneness a few minutes early.
Do I really need to brown the beef first?
Yes, it’s worth the extra step. Browning the beef chuck in batches before pressure cooking builds a deeper, richer flavor in the broth (and keeps you from crowding the pot, which can make the meat steam instead of sear).
Can I make this soup on the stovetop instead of in an Instant Pot?
You can — brown the beef and sauté the vegetables the same way in a Dutch oven, then add the broth and remaining ingredients and simmer, covered, for about 1 to 1.5 hours, or until the beef and barley are tender.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. The barley will keep absorbing liquid as it sits, so you may need to add a splash of beef broth or water when you reheat it on the stove or in the microwave.
Can I freeze this soup?
Yes — it freezes well for up to 3 months. Cool it completely first, then freeze in portioned containers. Thaw overnight in the fridge and reheat gently, adding a little extra broth since the barley continues to soak up liquid in the freezer too.
Looking for more recipes?
Take a look at my Instant Pot Chuck Roast. You’ll love it. If you want to serve bread, try a robust Irish Soda Bread, or load up some Bread Machine Potato Bread with a thick spread of butter.