Name: Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Prep time: PT-492145H36M58S
Cook time: 40 min
Cuisine: American
Ingredients: 2 pounds (1kg) beef stew meat; 2 tablespoons olive oil; 8 ounces (225g) mushrooms, quartered; 1 small onion, diced; 2 stalks celery, diced; 2 carrots, diced; 4-6 cloves garlic, minced; 6 cups (1.4 liter) low sodium beef broth/stock; 1 (14.5oz) (411g) can diced tomatoes; ¾ cup (140g) pearl barley, rinsed; 2 small potatoes, peeled and diced; 2 tablespoons better than bullion beef base (or use 2-4 cubes); 1 bay leaf; 1 teaspoon dried thyme

Jump to Recipe · Leave a Review

Instant Pot Beef & Barley Soup brings the comforting warmth of a hearty stew in a fraction of the time. Picture this: succulent chunks of beef simmering with tender vegetables, all enveloped in a savory broth, and that wonderful nutty flavor of pearl barley. It’s the kind of meal that wraps you in a cozy embrace, perfect for chilly evenings or when you’re just craving something rich yet wholesome. This dish is not only delicious but also incredibly easy to make, especially with the Instant Pot. In just 40 minutes, you can enjoy a bowl of homemade soup that rivals any restaurant, without the fuss!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

I vividly remember the first time I made this Instant Pot Beef & Barley Soup during a cold winter day. The kitchen filled with delightful aromas as the meat browned and vegetables softened. Every spoonful brought back memories of my grandmother’s kitchen, where she made similar comforting dishes. Now, I love sharing it with friends and family, knowing it’s not just filling their bellies but also nourishing their souls. Whether it’s a holiday gathering or a casual weeknight dinner, this soup’s robust flavors and heartwarming nature make it a favorite for all.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, making it perfect for weeknight dinners.
Irresistible Flavor: The combination of beef, mushrooms, and barley creates a rich, hearty taste.
Eye-Catching Appeal: Serve it in a bowl, topped with fresh parsley, for a beautiful presentation.
Flexible Serving: Enjoy it as a standalone meal or pair with crusty bread or a simple salad.
Freezer-Friendly: Make a large batch and freeze for busy days when you need a quick meal.

Ingredients You’ll Need

2 pounds beef stew meat: A blend of chuck or round cuts offers tenderness when cooked. You can substitute with other cuts, but ensure they are suitable for slow cooking.
2 tablespoons olive oil: Used for browning the meat while adding a nice depth of flavor; avocado oil works as a substitute.
8 ounces (225g) mushrooms, quartered: Fresh mushrooms boost umami flavors; feel free to use cremini or button mushrooms.
1 small onion, diced: Adds sweetness and aroma; yellow onions work best, but shallots can be an alternative.
2 stalks celery, diced: Offers freshness and crunch; you could swap in fennel for a unique taste.
2 carrots, diced: Sweet and nutritious, they add both texture and vibrant color; parsnips are a fantastic substitute.
4-6 cloves garlic, minced: Essential for that aromatic punch, and can be adjusted based on your love for garlic.
6 cups (1.4 liters) low sodium beef broth: Provides a flavorful base while keeping sodium in check; homemade broth enhances flavor even more.
1 (14.5 oz) can diced tomatoes: Adds acidity and balance; you may use crushed tomatoes if that’s what you have.
¾ cup (140g) pearl barley, rinsed: The star grain that gives the soup its heartiness; you can swap for quinoa or farro if needed.
2 small potatoes, peeled and diced: Create a delightful creaminess; Yukon golds are ideal, but any waxy potato will work.
2 tablespoons better than bullion beef base: Concentrated flavor in a spoon; use your favorite brand or 2-4 cubes if that’s what you have.
1 bay leaf: A key to adding depth but don’t forget to remove it before serving!
1 teaspoon dried thyme: A classic herb that complements beef beautifully; fresh thyme can also be used for a more vibrant flavor.

How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Sear the Meat: Set the Instant Pot to the sauté setting. Once it’s hot, add 2 pounds beef stew meat and 2 tablespoons olive oil, seasoning lightly with salt and pepper. Allow the meat to brown on all sides for about 5 minutes, which develops that rich flavor base.

Sauté the Mushrooms: Next, toss in 8 ounces quartered mushrooms. Sauté until they’re beautifully browned, adding a bit more oil if needed. The mushrooms should develop a nice color, releasing their earthy aroma.

Add Veggies: Now, introduce 1 small diced onion, 2 stalks diced celery, and 2 diced carrots to the pot. Sprinkle with salt and pepper, cooking for about 5 minutes until they soften and start to caramelize, the flavors melding wonderfully together.

Incorporate Garlic: Stir in 4-6 minced garlic cloves and cook for an additional 30 seconds until fragrant. This infuses the soup with a delicious aromatic base.

Deglaze the Pot: Pour in a small amount of beef broth to deglaze the bottom of the pot, scraping up those flavorful browned bits with a wooden spoon. This step helps avoid the dreaded burn message on your Instant Pot.

Combine Ingredients: Add in the remaining 6 cups low sodium beef broth, the previously browned beef, 1 can of diced tomatoes, ¾ cup rinsed pearl barley, 2 diced potatoes, 2 tablespoons better than bullion beef base, 1 bay leaf, and 1 teaspoon dried thyme. Give everything a gentle stir to combine the ingredients well.

Pressure Cook: Close the lid securely on the Instant Pot, turning it to the locking position. Set the vent to sealing and cook on high pressure for 15 minutes. This allows the flavors to meld beautifully.

Release Pressure: Once the cooking time is complete, let the Instant Pot perform a natural release for 15 minutes. Afterward, turn the vent to release any remaining pressure before carefully removing the lid. Take a moment to admire the savory aroma that has filled your kitchen!

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours before transferring to an airtight container. In the refrigerator, this soup will stay fresh for about 3-4 days. For longer storage, freeze it in portions for up to 3 months. When you’re ready to enjoy, simply reheat in the microwave or on the stove over low heat until simmering. Keep in mind that the texture may change slightly after freezing, so adding a splash of broth during reheating can help refresh the dish.

Chef’s Helpful Tips

Avoid overcrowding the pot when browning the meat to ensure it sears properly.
If you prefer a thicker soup, consider adding more barley or blending a portion before serving.
Adjust seasoning as needed after cooking; flavors can deepen as it cools.
If you have leftover vegetables, they can be incorporated for extra nourishment and flavor.
Always remember to remove the bay leaf before serving, as it can be quite tough.

Instant Pot Beef & Barley Soup is not just a recipe; it’s a comforting staple perfect for every season. This dish combines the heartiness of home-cooked meals with the convenience of modern cooking, making it a welcome addition to busy lives. The balance of flavors and textures makes each serving something special, inviting you to savor every bite. Don’t hesitate to play with ingredients to suit your taste, and I can’t wait for you to enjoy this delightful soup!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef stew meat is recommended for tenderness, you can substitute with chicken thighs or even turkey for a lighter version. Just adjust cooking times accordingly, as chicken cooks faster.

How can I make this soup gluten-free?

Simply replace the pearl barley with a gluten-free grain like quinoa or omit the grains altogether for a hearty, grain-free soup. Just ensure your broth and bullion are gluten-free as well.

What should I serve with this soup?

This soup pairs wonderfully with crusty bread, simple salads, or even cheese toast. You can also enjoy it as a stand-alone meal, loaded with all the wholesome ingredients it offers.

Can I prepare this soup ahead of time?

Yes! Feel free to make this soup in advance. It tastes even better the next day as the flavors meld together. Just reheat on the stove or in the microwave, adding a splash of broth to refresh the flavors.

More Instant Pot Recipes

Instant Pot Creamy Chicken and Rice

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card