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White Soup Bowl on white plate with Instant Pot Beef And Barley Soup with partial view of Instant Pot and fall colored leaves in the background.
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Instant Pot Beef And Barley Soup Recipe

Instant Pot Beef And Barley Soup is a delicious hearty, comforting soup or stew with tender bite-sized pieces of beef, whole grain barley, carrots, onions, potatoes and lots of vegetables!
Course Main Dishes
Cuisine American, Southern
Keyword Beef And Barley Soup, Beef And Barley Soup Recipe, Instant Pot Beef And Barley Soup, Instant Pot Beef And Barley Soup Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Pressurization 30 minutes
Total Time 1 hour
Servings 8
Calories 361kcal

Ingredients

  • 1 tablespoon oil
  • 2 lbs beef chuck roast (fat trimmed and roast cut into bite-sized 1-inch pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion, chopped
  • 1 cup chopped carrots (2 - 3 large carrots or about 12 baby carrots - chopped)
  • 2 stalks celery, chopped
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 2 teaspoons Italian Seasoning
  • 1 large potato, chopped into 1/2 inch pieces
  • 3/4 cup pearled barley
  • 6 cups beef broth (Recommend reduced-sodium beef broth)
  • 1 (10-ounce) can diced tomatoes and chilies (or just use diced tomatoes)
  • 1 tablespoon Worcestershire
  • 2 bay leaves
  • 1/2 cup green beans, chopped (chopped about 1-inch long)
  • 1/4 cup chopped parsley (for garnish)

Instructions

  • Sprinkle beef with salt and pepper.
  • Press Saute, High, and then when hot, add oil.
  • Brown the beef in oil, but don't cook all the way through. There will be pink in the middle. Remove, and drain excess fat.
  • Sauté the onions, celery, carrots, and mushrooms and cook until onions are softened, about 3 to 4 minutes. Then add minced garlic and stir for 1 minute.
  • Add the chunks of beef back in. Add Italian seasoning.
  • Add in potatoes and barley.
  • Pour in 6 cups of reduced-sodium beef broth, 1 can diced tomatoes and chilies, and Worcestershire sauce.
  • Add 2 bay leaves.
  • Close the lid. Move the pressure release valve to the SEALING position. Cancel Saute and press MANUAL or PRESSURE COOK and adjust the time using the +/- sign to set the pressure cook time to 15 minutes.
  • After the Instant Pot has finished 15 minutes of pressure cooking, it will beep 10 times. Let it release pressure naturally for 15 minutes, and then move the pressure release valve to the VENTING position to release any remaining pressure.
  • Press CANCEL and then press SAUTE on HIGH. Then remove the bay leaves and add the cut green beans and let the soup simmer for about 5 minutes.
  • Serve in bowls and garnish with chopped parsley. Enjoy!

Video

Notes

  • Brown The Beef.  Don't skip this step. Searing the beef using the SAUTE feature locks in the juices and gives the beef extra flavor.
  • Cutting The Vegetables. I like to cut the vegetables into bite-sized pieces to make them easier to eat in a soup. However, don't cut them too small or they may overcook and turn to mush.
  • Don't Add The Green Beans Too Soon.  Most people are tempted to add the green beans at the same time as the other ingredients before pressure cooking. Don't do it! The green beans will cook faster than everything else and will turn to mush. That is why I wait to add the green beans after the soup has pressure cooked and use the SAUTE feature to cook the green beans.
  • Reduce Time To Pressure. Every Instant Pot recipe requires time for the Instant Pot to come up to pressure. The more liquid the recipe contains, the longer it takes to come up to pressure. Sometimes it can take up to 20 minutes to come up to pressure. However, if you warm the broth first, it can reduce the time to come up to pressure since the broth is already hot. Just heat the broth in the microwave while you sauté the beef and vegetables.

Nutrition

Calories: 361kcal | Carbohydrates: 29g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 955mg | Potassium: 960mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2946IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 4mg