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.
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.
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Why this Recipe Works
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
- 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
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.
FAQs
Yes! Chuck roast, brisket, or even leftover pot roast or roast beef work wonderfully in this recipe
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.
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.
No soaking is needed for this recipe as the Instant Pot cooks barley to perfection quickly.
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
- 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!
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Instant Pot Beef Barley Soup
Equipment
- 1 Knife
- 1 Cutting Board
- Measuring Spoons
- Instant Pot
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
Sunnysewsit
I love the idea of using stew meat. This is dinner tonight! Thank you so much for posting this for the IP.
Katie
Thanks Sunny! Hope you enjoyed it!
Carol
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!
Katie
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).