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Katie's Cucina » Recipes » Soups and Stews

Instant Pot Beef Barley Soup

Published: Jan 13, 2025 by Katie · This post may contain affiliate links

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Bowl of beef and barley soup with text on image for Pinterest.
Ladle. holding soup with text on image for Pinterest.
Two white bowls stacked with soup in it and instant pot in the background.
Instant Pot Beef & Barley Soup
Ladle holding soup divided text on image for Pinterest with two white bowls stacked with soup.

Instant Pot Beef Barley Soup is hearty and packed with flavor. My beef and barley soup recipe will be your new go-to for cozy weeknight dinners. Ready in under an hour, it’s the perfect blend of tender beef, wholesome barley, and vibrant fork-tender veggies.

top view of bowl of brown soup with barley, beef, peas, carrots, celery and herbs visible with title text.

My Instant Pot Beef Barley Soup is a comforting classic made effortlessly thanks to the magic of pressure cooking. Tender chunks of stew meat are seasoned with Montreal Steak Seasoning and seared to perfection before being combined with fresh vegetables and store-bought beef broth. This recipe is what I call a 2-part cooking recipe. Similar to my slow cooker jambalaya. The beef and veggies cook first then you add in the barley, mushrooms, and peas and cook again. The result is a rich and satisfying soup that’s as nutritious as it is delicious.

Beef and barley soup reminds me of my childhood. My mom never made it for us–I would simply order it when we were out or sadly eat the canned variety. Perfect for a cold evening or a hearty lunch, this soup balances flavors and textures beautifully. The barley provides a nutty chew, the vegetables add sweetness and crunch, and the beef creates a rich, meaty base. Garnished with fresh chives and parsley to add some brightness to the soup giving each bowl is a burst of flavor that feels like a warm hug.

Jump to:
  • Why this Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Recipe Tips and Tricks
  • Instant Pot Beef Barley Soup

Why this Recipe Works

top view of bowl of brown soup with barley, beef, peas, carrots, celery and herbs visible next to spoons.

Quick and Easy: The Instant Pot dramatically cuts down cooking time, so you can enjoy this hearty soup in under an hour without sacrificing flavor. You can also set it up before you leave the house so when you come home your meal is almost ready.

Nutrient-Packed: With protein-rich beef, fiber-filled barley, and a variety of vegetables, this soup has it all.

Versatile: Perfect as a standalone meal or paired with a side of crusty bread, it’s a dish that fits any occasion—from weeknight dinners to family gatherings.

Ingredients

Ingredients on grey counter; broth, carrots, celery, peas, barley, tomatoes, onion, garlic, stewed beef, herbs and seasonings.
  • Stew Meat – Provides the hearty, tender protein base for the soup. Searing it enhances the depth of flavor.
  • Montreal Steak Seasoning – Adds a robust, savory kick to the beef. You can buy it from the store or make your own steak seasoning.
  • Grapeseed Oil – Ideal for high-heat cooking, it helps achieve a beautiful sear on the beef.
  • Carrots – Adds natural sweetness and vibrant color.
  • Celery – Brings a fresh crunch and balances the flavors.
  • Onion – The aromatic foundation of the soup, enhancing overall richness.
  • Garlic – Infuses a subtle, savory aroma and depth.
  • Beef Broth – Creates the flavorful and nourishing soup base.
  • Tomatoes – Adds a touch of acidity and a hint of sweetness.
  • Barley -Provides a nutty, chewy texture and hearty substance.
  • Frozen Green Peas – Introduces a pop of sweetness and bright green color.
  • White Mushrooms – Adds an earthy depth of flavor.
  • Fresh Chives and Flat-Leaf Parsley – Brightens the dish with fresh, herbaceous notes.

Directions

Raw beef chunks in an Instant Pot.
Browned beef chunks in an Instant Pot.

Turn the Instant Pot on to “Saute” setting. Pour the oil into the pot, place the stew beef in the pot and season with the Montreal Steak Seasoning. Brown the meat for 5 minutes.

Cooked beef with veggies in an instant pot.
Broth with raw vegetables in a silver pot.

Then add in the carrots, celery, onions, garlic, and the broth. Turn the Instant Pot off then select “soup” setting. Set for 15 minutes. Once done cooking, carefully do a quick release pressure.

Cooked soup with barley and mushrooms with a pink stirring stick.

Add in the diced tomatoes, barley, frozen green peas, and the sliced mushrooms. Place the lid back on the Instant Pot and set for 1 minute on “Manual” Setting. Once done, carefully do a quick pressure release.

Black ladle filled with beef and barley soup over a pot.

Season with salt and pepper and ladle into bowls. Garnish with fresh chives and flat leaf parsley. Enjoy.

FAQs

closeup bowl of brown soup with barley, beef, peas, carrots, celery and herbs in front of fresh celery.
Can I use a different cut of meat?

Yes! Chuck roast, brisket, or even leftover pot roast or roast beef work wonderfully in this recipe

What if I don’t have barley?

Substitute with farro, quinoa, or rice for a different texture and taste. Although, I highly suggest you get the barley so you can make the soup as it was intended to be made.

Can this soup be frozen?

Absolutely! Store in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Do I need to soak the barley?

No soaking is needed for this recipe as the Instant Pot cooks barley to perfection quickly.

How do I adjust the recipe for stovetop cooking?

Sauté the beef and vegetables in a large pot, then simmer the soup on low heat for about 1.5 hours until the beef is tender and barley is cooked.

Recipe Tips and Tricks

top view of bowl of brown soup with barley, beef, peas, carrots, celery and herbs in front of instant pot.
  • For extra flavor – Deglaze the Instant Pot with a splash of red wine or balsamic vinegar after sautéing the beef.
  • Pre-chop veggies – Save time by prepping your carrots, celery, and onions ahead of time. If you plan to cook this during the week I like to sometimes prep all the veggies on that Sunday so it takes minimal time to put together.
  • Leftover Beef – If you happen to have leftover roast beef you can use 1-2 cups of it plus the juices/gravy from it to make this delectable soup.
  • Don’t rush the release – While quick pressure release is recommended, always do it carefully to avoid steam burns. I like to put a dish towel over the steam valve to prevent any types of accidents.

If you make this beef and barley soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two white bowls stacked with beef and barley soup on a yellow cloth.

Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup is hearty and packed with flavor. My beef and barley soup recipe will be your new go-to for cozy weeknight dinners. Ready in under an hour, it’s the perfect blend of tender beef, wholesome barley, and vibrant fork-tender veggies.
5 from 1 vote
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Course: Instant Pot, Main Course, Soup
Cuisine: American
Diet: Low Lactose
Prep Time: 15 minutes minutes
Cook Time: 32 minutes minutes
Total Time: 47 minutes minutes
Servings: 8
Calories: 256kcal
Author: Katie

Equipment

  • 1 Knife
  • 1 Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Instant Pot
  • Ladle

Ingredients

  • 2 pounds stew meat cut into 1-inch piece chunks
  • 1 tablespoon Montreal Steak Seasoning
  • 2 teaspoons grapeseed Oil
  • 4 carrots peeled and sliced
  • 6 stalks of celery diced
  • 1 onion diced
  • 3 cloves garlic
  • 64 ounces beef broth
  • 16 ounces diced tomatoes
  • ½ cup barley
  • ½ cup frozen green peas
  • ½ cup white mushrooms sliced or chopped
  • fresh chives and flat leaf parsley minced, for garnish

Instructions

  • Turn the Instant Pot on to "Saute" setting. Pour the oil into the pot, place the stew beef in the pot and season with the Montreal Steak Seasoning. Brown the meat for 5 minutes.
  • Then add in the carrots, celery, onions, garlic, and the broth. Turn the Instant Pot off then select "soup" setting. Set for 15 minutes. Once done cooking, carefully do a quick release pressure.
  • Add in the diced tomatoes, barley, frozen green peas, and the sliced mushrooms. Place the lid back on the Instant Pot and set for 1 minute on "Manual" Setting. Once done, carefully do a quick pressure release.
  • Season with salt and pepper and ladle into bowls. Garnish with fresh chives and flat leaf parsley. Enjoy.

Notes

  • For extra flavor – Deglaze the Instant Pot with a splash of red wine or balsamic vinegar after sautéing the beef.
  • Pre-chop veggies – Save time by prepping your carrots, celery, and onions ahead of time. If you plan to cook this during the week I like to sometimes prep all the veggies on that Sunday so it takes minimal time to put together.
  • Tomatoes – I have made this recipe with fresh diced plum tomatoes or canned diced tomatoes. Both work just fine. If you want to make it easier on yourself use the can of diced tomatoes.
  • Leftover Beef – If you happen to have leftover roast beef you can use 1-2 cups of it plus the juices/gravy from it to make this delectable soup.
  • Don’t rush the release – While quick pressure release is recommended, always do it carefully to avoid steam burns. I like to put a dish towel over the steam valve to prevent any types of accidents

Nutrition

Serving: 1c | Calories: 256kcal | Carbohydrates: 16g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 507mg | Potassium: 1104mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5323IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Sunnysewsit

    February 24, 2019 at 4:16 pm

    I love the idea of using stew meat. This is dinner tonight! Thank you so much for posting this for the IP.

    Reply
    • Katie

      March 07, 2019 at 8:27 pm

      Thanks Sunny! Hope you enjoyed it!

  2. Carol

    February 15, 2018 at 9:15 pm

    I made your beef and barley soup tonight – it sounded so good for a cold night. My review: Veggies were perfect. Liquid was kinda bland. I added some Beef “Better Than Bouillon” to give it a more beefy taste. Also, The barley didn’t get cooked long enough. Maybe “quick” barley would be soft in that time period, but pearl barley wasn’t. I’ll add more beef next time too, my husband was stirring around in the soup trying to find more. HA!

    Reply
    • Katie

      February 18, 2018 at 5:16 pm

      Hi Carol, thank you for trying my recipe and adding your review. I could see where your liquid could be bland depending on the way you seasoned your beef. I love the “Better Than Bouillon” as well. Great idea! I made this multiple times and have used pearled barley. Not sure why your barley didn’t cook all the way through. My family likes soups that are heavy vegetables with less meat (but that’s how they like it).

5 from 1 vote (1 rating without comment)

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