Instant Pot Beef and Barley Soup

I’m always drawn to this hearty soup because it combines tender beef, wholesome vegetables and chewy barley in one comforting, flavour-packed bowl. It’s perfect when I want something satisfying, warm and nourishing without too much fuss.

Why You’ll Love This Recipe

I love this recipe because the use of an electric pressure cooker (like an Instant Pot) means the beef becomes tender and the barley cooks nicely in a fraction of the time of stovetop simmering. The mix of onion, garlic, celery and carrots gives it a classic savoury base, while the Worcestershire sauce, beef base and tomato paste add depth and richness. And barley brings texture and substance—so the soup becomes almost a full meal. Plus, leftovers taste even better because flavours deepen with time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 1 tablespoon oil
▢ 1 yellow or white onion, chopped
▢ 2 celery stalks, sliced
▢ 3 plump garlic cloves, chopped
▢ 1 ½ cups carrots, sliced
▢ ½ teaspoon onion powder
▢ ½ teaspoon garlic powder
▢ optional 2 teaspoon fresh chopped rosemary or thyme
▢ 1 ½ tablespoon Worcestershire sauce
▢ 1 tablespoon tomato paste
▢ 2 teaspoon beef base
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 32 oz beef broth or stock
▢ 1 ½ cup water
▢ 1 ½ lbs beef stew meat – cut into 1-inch chunks (can be 1-1 ½ lbs)
▢ 1 cup pearl barley – I use Bob’s Red Mill brand

Directions

1. Turn the Instant Pot (or other pressure cooker) to “Sauté” mode and add the oil. Once hot, add the chopped onion, sliced celery and carrots. Cook until the onion becomes translucent and vegetables start to soften, stirring occasionally.
2. Add the chopped garlic, onion powder and garlic powder, and sauté for about 30 seconds until fragrant.
3. Add the beef chunks, salt and black pepper. Stir to combine. (If you like, you can brown the beef briefly for extra flavour—many beef barley soup recipes recommend searing meat for deeper colour and taste. )
4. Add the Worcestershire sauce, tomato paste, beef base, and water. Stir to combine, ensuring the tomato paste is well distributed.
5. Pour in the beef broth/stock, give everything a stir, then add the pearl barley.
6. If using fresh rosemary or thyme, add now. Secure the lid of the Instant Pot, set the valve to sealing, and cook on “High Pressure” for about 25 minutes (this timing may vary slightly depending on your machine).
7. After the cook time ends, allow a natural pressure release for about 10 minutes, then carefully do a quick release of any remaining pressure.
8. Open the lid, stir the soup. Taste and adjust seasoning (salt/pepper) as needed. If the barley has absorbed too much liquid and the soup seems too thick, stir in a little extra broth or water to loosen it.
9. Serve hot, and optionally garnish with freshly chopped parsley or thyme.

Servings and Timing

This recipe yields approximately 6 servings (amount will depend on portion size).
Prep time: about 10 minutes.
Cook time (active in Instant Pot): about 25 minutes, plus ~10 minutes natural release.
Total time: around 35-40 minutes (including pressure build-up and release).

Variations

• I sometimes swap the fresh rosemary/thyme for dried herbs like 1 teaspoon dried thyme or oregano if that’s what I have.
• For extra vegetables, I might add mushrooms, diced potatoes or even diced zucchini in the last few minutes.
• If I prefer a slightly thicker, stew-like texture, I’ll reduce the amount of water or broth by ½-cup.
• For a lighter version, I may use leaner beef cut or reduce the oil used for sautéing.
• If I want more flavour depth, I’ll brown the beef first and deglaze the pot with a splash of red wine before adding broth (in non-Instant Pot versions).
• If the pearl barley is not available, I could use hulled barley (longer cook time) or use farro or spelt for variation (though texture and time will differ).

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3-4 days. Because barley continues to absorb liquid when resting, the soup may thicken—so when reheating I warm it gently on the stove and add a splash of beef broth or water to bring it back to desired consistency.
For freezing: I freeze in individual portions. When thawing and reheating, I again add extra liquid because the barley will have soaked up broth while frozen. Many sources note that barley-based soups may require extra liquid on reheating.

FAQs

How do I choose the best beef for this soup?

I use stew meat or beef chuck cut into 1-inch chunks because it’s economical and becomes tender during cooking. Many classics recommend beef chuck for beef barley soup. Do I need to brown the beef first?

No, it’s not absolutely required—especially in the Instant Pot. However, I find browning gives deeper flavour and colour. Many recipes highlight the benefit of a good sear for extra richness.

Can I substitute another grain for barley?

Yes, but barley brings a unique chewy texture and nutty flavour. If substituting, expect different cooking time and texture. Also note barley is not gluten-free.

Will the barley absorb too much liquid?

Yes—especially after chilling or freezing. It’s normal for the soup to thicken upon rest. I recommend adding extra broth or water when reheating to adjust the consistency.

Can I use dried herbs instead of fresh rosemary or thyme?

Yes. If using dried, use about one-third to one-half the amount of fresh (so maybe 1 tsp dried), and add it earlier so flavor has time to develop.

Is this suitable for meal prep?

Absolutely. It stores well in the fridge and freezer, and flavours often improve the next day. Just watch for thickening due to barley.

Can I make this on the stove instead of Instant Pot?

Yes—simply sauté the vegetables and beef, add liquid, bring to a simmer, then cook covered until beef and barley are tender (could be 1.5–2 hours depending on beef cut). Classic versions follow this method.

How do I prevent the beef from being tough?

I ensure the beef is cut into uniform 1-inch chunks and cooked under pressure (or a long simmer) until tender. Don’t rush this stage—tough beef often comes from insufficient cooking time.

Do I need to rinse the barley before using?

It’s optional. Some sources say skipping rinsing keeps more flavour and starch, giving a thicker soup.

What side dishes pair well with this soup?

I like serving this with crusty bread or garlic bread to soak up the broth, and a light green salad to balance the hearty soup.

Conclusion

I feel this Instant Pot Beef and Barley Soup is a wonderful go-to for colder evenings or when I want something warm, filling and relatively easy. The combination of tender beef, wholesome vegetables and barley makes it satisfying yet versatile. I hope you enjoy making it and that it becomes one of your favourite comforting meals.

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