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Two white bowls stacked with beef and barley soup on a yellow cloth.
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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.
Course Instant Pot, Main Course, Soup
Cuisine American
Diet Low Lactose
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 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