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Instant Pot Beef and Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Beef and Barley Soup is a hearty, comforting dish perfect for chilly days. Tender lean beef stew meat is browned and then pressure-cooked with pearl barley, aromatic vegetables, and rich beef broth to create a flavorful and nutritious soup. The addition of frozen green peas brightens the dish, making it a satisfying and balanced meal that comes together quickly with minimal hands-on time.

Ingredients

Meat and Oil

  • 1 1/2 pounds lean beef stew meat
  • Light olive oil, for sautéing

Vegetables and Aromatics

  • 2 medium carrots, sliced
  • 2 large stalks celery, sliced
  • 1 cup yellow onion, finely chopped
  • 5 large garlic cloves, minced

Liquids and Seasonings

  • 2 tablespoons tomato paste
  • 1/4 cup good dry wine (optional)
  • 1 teaspoon dry thyme
  • 2 bay leaves
  • 1/2 teaspoon freshly cracked black pepper
  • Salt, to taste
  • 2 teaspoons low sodium beef base (optional)
  • 6 cups low sodium beef stock or broth

Grains and Add-ins

  • 1 cup pearl barley
  • 1/3 cup frozen green peas

Instructions

  1. Brown the Beef: Set the Instant Pot to the sauté function and preheat. Add a small amount of light olive oil. Pat the lean beef stew meat dry with a paper towel to ensure proper browning, then brown the beef in batches to avoid overcrowding. Once browned, remove the beef to a plate and set aside.
  2. Sauté Vegetables: In the same pot, sauté the sliced carrots, chopped onion, and celery for 5 to 8 minutes until softened. Add the minced garlic and tomato paste, sautéing for an additional 30 seconds to develop flavor. Remove the vegetables to a separate plate and set aside.
  3. Deglaze and Assemble: Pour in the dry red wine to deglaze the pot, scraping the bottom to loosen all browned bits. Add the dried thyme, bay leaves, freshly cracked black pepper, low sodium beef base, low sodium beef stock, and pearl barley. Whisk well to dissolve the beef base and mix ingredients evenly. Return the browned beef to the pot.
  4. Pressure Cook: Seal the Instant Pot and set it to pressure cook on high for 20 minutes. After cooking, allow for a natural pressure release of 15 minutes, then carefully release any remaining pressure manually.
  5. Finish Soup: Remove and discard the bay leaves. Return the sautéed vegetables to the pot. Turn the Instant Pot back to the sauté function and cook the soup until the vegetables are tender to your liking and the soup thickens slightly. Stir in the frozen green peas and cook just until heated through.
  6. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, enjoying the rich, comforting flavors.

Notes

  • Drying the beef before browning helps achieve a better sear and deeper flavor.
  • If you prefer, omit the red wine for a non-alcoholic version; use additional beef broth instead.
  • Low sodium broth and beef base allow better control of the soup’s saltiness.
  • Letting the Instant Pot naturally release pressure after cooking ensures meat tenderness.
  • Pearl barley adds fiber and a chewy texture; rinsing it before use can reduce cooking foaming.
  • Adjust vegetable types or add herbs such as parsley for variation.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://meallora.com/instant-pot-beef-and-barley-soup-recipe/