Instant Pot Beef Barley Soup

beef barley soup in a white bowl with a white background, with sliced bread and scattered parsley

4.79 from 99 votes

Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup is a wholesome and delicious hearty soup made with stew meat, pearl barley and lots of veggies and seasonings. It's a freezer-friendly meal that can be prepared ahead of time or made quickly on a busy night.

Prep Time9

Cook Time36

Total Time45

Course: Main Course, Soup

Cuisine: American

Diet: Low Calorie, Low Lactose

Keyword: beef and barley soup recipes, beef barley recipes, instant pot soup recipes, recipes with barley, winter soup recipes

Servings:

Calories: 325kcal

Author: Kristina Tipps

Equipment

pressure cooker

Ingredients

2 tablespoon olive oil
2 lbs stew meat
6 carrots chopped
5 celery stalks chopped
1 large onion diced
4 cloves garlic minced
10 cups beef broth
3 tablespoon Worcestershire sauce
1 cup pearl barley
1 can corn 15 oz
3 teaspoon thyme
2 teaspoon parsley
1 ½ teaspoon salt
½ teaspoon pepper
1 can crushed tomatoes 15 oz
1 can diced tomatoes 15 oz
2 bay leaves

Instructions

Set the Instant Pot to saute on high for 6 minutes. When it has heated, add olive oil and stew meat to the pot. Brown the meat on one side for 2 minutes. Flip and brown for another 2 minutes. Add the carrots, onions, garlic and celery and saute for the remaining 2 minutes.
Turn off saute mode and add 2 cups of the beef broth. Deglaze the pot thoroughly, then pour in the remaining 8 cups of broth.
Add worcestershire sauce, barley, corn, thyme, parsley, salt, pepper, crushed tomatoes, diced tomatoes and bay leaves in that order. Do not stir.
Close the lid and seal the vent. Set to pressure cook on high for 20 minutes.
When done, let the pressure naturally release for 10 minutes. Release the remaining pressure with a quick release. Open the lid, stir and remove the inner pot to a heat proof surface. Let cool for 10 minutes, then taste and season with more salt and pepper if desired. Remove bay leaves before serving.

Notes

Storing: in the fridge for up to 5 days and in the freezer for up to 6 months. Lay flat in freezer storage bags or store in freezer-safe containers. Defrost overnight in the fridge or do a quick thaw in the microwave (removed from the plastic containers).

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