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Instant Pot Beef and Barley Soup

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A hearty and comforting Instant Pot soup made with tender chunks of beef, wholesome vegetables, and chewy pearl barley in a rich, savoury broth. Perfect for cold nights and easy enough for weeknight cooking.

Ingredients

1 tbsp oil

1 onion, chopped

2 celery stalks, sliced

3 cloves garlic, chopped

1 1/2 cups carrots, sliced

1/2 tsp onion powder

1/2 tsp garlic powder

2 tsp fresh rosemary or thyme (optional)

1 1/2 tbsp Worcestershire sauce

1 tbsp tomato paste

2 tsp beef base

1 tsp salt

1/2 tsp black pepper

32 oz (950 ml) beef broth or stock

1 1/2 cups water

1 1/2 lbs (680 g) beef stew meat, cut into 1-inch chunks

1 cup pearl barley

Instructions

  1. Set the Instant Pot to “Sauté” and add oil. Once hot, add onion, celery, and carrots. Cook until onion is translucent and vegetables start to soften.
  2. Add garlic, onion powder, and garlic powder. Sauté for 30 seconds until fragrant.
  3. Add beef chunks, salt, and black pepper. Stir and sear briefly for more flavor, if desired.
  4. Stir in Worcestershire sauce, tomato paste, beef base, and water, mixing well to dissolve the tomato paste.
  5. Pour in beef broth, then add pearl barley and herbs if using. Stir to combine.
  6. Secure the lid, set the valve to sealing, and cook on High Pressure for 25 minutes.
  7. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  8. Open the lid, stir, and adjust seasoning as needed. If too thick, add a splash of broth or water to loosen.
  9. Serve hot, garnished with fresh parsley or thyme if desired.

Notes

For richer flavor, brown the beef before pressure cooking.

Barley thickens the soup as it cools; add more liquid when reheating.

Use dried herbs if you don’t have fresh—about 1 tsp dried thyme or rosemary.

Substitute farro or spelt if barley isn’t available (adjust cook time).

Freezes well; reheat with extra broth to restore texture.

Nutrition

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