Print

Instant Pot Beef Barley Soup Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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