Introduction

This Instant Pot Beef Barley Soup is a hearty, comforting meal perfect for any day of the week. Tender beef, wholesome pearl barley, and fresh vegetables combine to create a rich and flavorful soup that cooks quickly in your pressure cooker.

Instant Pot Beef Barley Soup Recipe - Recipe Image

Ingredients

2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
1 – 2 tablespoons (15ml – 30ml) olive oil
1 large onion (250g), roughly sliced
3 medium carrots (275g), chopped
3 ribs celery (290g), chopped
6 garlic cloves (25g), minced
2 bay leaves
1 teaspoon (1g) dried thyme
2 tablespoons (30g) tomato paste
5 cups (1.25L) unsalted chicken stock or good quality beef stock
¼ teaspoon (2g) fine salt
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)
¾ cup (150g) pearl barley
Kosher salt and ground black pepper to taste
Fresh Italian parsley for garnish

Instructions

Step 1: Heat the Instant Pot using the “Sauté More” function until it reads “HOT” (about 8 minutes). Pat the chuck roast dry with paper towels. Season one side generously with kosher salt and ground black pepper. Add olive oil to the pot, coating the bottom well. Place the seasoned side of the chuck roast into the pot, then season the other side. Brown the roast for 8 minutes on each side without frequent flipping. Remove and set aside once browned.
Step 2: Add sliced onions to the pot and sauté for 4 minutes. Add chopped carrots and celery, then sauté for an additional 3 minutes. Set aside one-third of these vegetables to add later for extra texture.
Step 3: Stir in minced garlic, bay leaves, dried thyme, and tomato paste. Sauté for 2 minutes more to develop the flavors.
Step 4: Pour in 1 cup (250ml) of the unsalted stock. Deglaze the pot by scraping the browned bits off the bottom with a wooden spoon.
Step 5: Turn off the Instant Pot. Add fine salt, soy sauce, and fish sauce, stirring briefly. Cut the browned chuck roast into 1¼ inch cubes. Return the beef and its juices to the pot along with the remaining 4 cups (1L) of stock and the pearl barley. Ensure the barley is submerged. Close the lid with the venting knob set to sealing. Pressure cook on High for 20 minutes, then allow a natural release for 20 minutes. Release any remaining pressure and open the lid carefully.
Step 6: Add the reserved vegetables back into the pot. Press the “Sauté” button and simmer the soup for a few minutes until these vegetables are tender. Stir occasionally.
Step 7: Remove and discard the bay leaves. Taste the soup and adjust seasoning with additional salt if needed. Garnish with freshly chopped Italian parsley before serving.

Tips & Variations

For a richer flavor, use beef stock instead of chicken stock.
If you prefer a thicker soup, increase the amount of pearl barley or simmer a few minutes longer after pressure cooking.
Try adding diced tomatoes or mushrooms for extra depth and variety.
Fish sauce can be replaced with soy sauce if you want a vegetarian-friendly option (just omit the beef).

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits; simply add a splash of water or stock when reheating. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other stew beef or even brisket works well, but chuck roast is ideal for tender, flavorful results.

Is pearl barley necessary?

Pearl barley adds texture and nutty flavor, but you can substitute with other grains like oat groats or farro if preferred.

Instant Pot Beef Barley Soup Recipe

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★★★★★

4.5 from 95 reviews

This hearty Instant Pot Beef Barley Soup combines tender chunks of beef chuck roast, pearl barley, and fresh vegetables in a flavorful broth simmered with herbs and seasonings. Using the Instant Pot allows the soup to develop deep, rich flavors in a fraction of the time compared to traditional methods. Perfect for a wholesome family meal, the soup offers a comforting blend of textures with tender meat, chewy barley, and crisp vegetables.

Author: Lena
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Meat and Oil

2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
1 – 2 tablespoons (15ml – 30ml) olive oil

Vegetables

1 large onion (250g), roughly sliced
3 medium carrots (275g), chopped
3 ribs celery (290g), chopped
6 garlic cloves (25g), minced

Herbs and Seasonings

2 bay leaves
1 teaspoon (1g) dried thyme
2 tablespoons (30g) tomato paste
¼ teaspoon (2g) fine salt, plus more to taste
Kosher salt and ground black pepper to taste
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)

Liquids and Grains

5 cups (1.25L) unsalted chicken stock or good quality beef stock
¾ cup (150g) pearl barley

Garnish

Freshly chopped Italian parsley
Fresh thyme (optional)

Instructions

Brown Chuck Roast Steak: Heat the Instant Pot using “Sauté More” function until it reads “HOT” (about 8 minutes). Pat dry the chuck roast and generously season one side with kosher salt and black pepper. Add 1 to 2 tablespoons olive oil to the pot, coating the bottom. Place the seasoned side of the roast down in the pot, then season the other side with salt and pepper. Brown the roast for 8 minutes per side without flipping constantly. Remove the browned meat and set aside.
Saute Onion & Vegetables: Add sliced onions to the pot and sauté for 4 minutes. Then add chopped carrots and celery and sauté for an additional 3 minutes. Remove one-third of these vegetables and set aside to add later for texture.
Saute Garlic & Herbs: Add minced garlic, 2 bay leaves, 1 teaspoon dried thyme, and 2 tablespoons tomato paste. Sauté for 2 more minutes to develop flavor.
Deglaze Instant Pot: Pour in 1 cup of unsalted stock and use a wooden spoon to scrape and loosen the browned bits stuck to the bottom of the pot, incorporating those rich flavors back into the soup base.
Pressure Cook Beef Barley Soup: Turn off sauté mode. Add ¼ teaspoon fine salt, 1 tablespoon soy sauce, and 1 tablespoon fish sauce. Stir quickly. Cut the browned chuck roast into 1¼ inch cubes and add all meat and its juices back to the pot along with the remaining 4 cups of stock. Add ¾ cup pearl barley ensuring it is submerged. Close the lid, seal the vent, and pressure cook on High Pressure for 20 minutes. Allow natural release for 20 minutes, then manually release any remaining pressure before opening.
Add Vegetables Back in Soup: Add the reserved vegetables back to the pot. Press “Sauté” and simmer for a few minutes to finish cooking these vegetables. Stir occasionally.
Season & Serve: Remove and discard bay leaves. Taste the soup and add additional salt as needed (about 3 large pinches used in the recipe). Garnish with freshly chopped Italian parsley and optionally fresh thyme. Serve hot.

Notes

Setting aside some vegetables before pressure cooking adds a desirable texture to the finished soup.
Using a mix of soy sauce and fish sauce adds umami depth; fish sauce can be substituted for extra soy sauce if preferred.
Browning the beef well before pressure cooking develops richer flavor.
Natural pressure release is important to ensure tender beef and properly cooked barley.
Adjust seasoning after cooking as saltiness can vary with stock and sauces used.

Keywords: beef barley soup, instant pot soup, hearty beef soup, easy beef soup, pressure cooker recipes, comfort food soup