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Published on Updated on April 29, 2023
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Instant Pot Beef Barley Soup Recipe is one of my favorite ways to cook this classic soup. It’s a quick and easy way to infuse flavors, and achieve fall-apart tender beef, and a rich broth with layers of flavors in a fraction of the time as any slow cooker recipe!
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I love a good bowl of warm and comforting soup, but I don’t always have time to watch over a pot of soup on the stove. That’s why I love that once the lid is closed, the pressure cooker does all the work!
This beef barley soup instant pot recipe also makes great leftovers and whatever you don’t use throughout the week you can freeze for months!
Ingredients Needed to Make Beef Barley Soup
- Avocado oil: Or use whatever oil you have on hand for browning the meat and sautéing the aromatics.
- Stew beef: I use lean beef cut into bite-size pieces. You can buy it already cut or use a sharp knife and cut the beef yourself. The pressure cooker does an amazing job of tendering all kinds of beef, so use whatever is in your budget!
- Veggies: Sliced mushrooms, finely peeled and chopped carrots, and parsnip. You want to chop the carrots and parsley to even sizes.
Chopped onion & Minced garlic: Aromatics to help build the layers of flavor in this rich and flavorful soup. - Montreal spice: I keep this seasoning by McCormick’s always on hand for so many things! It’s always a great way to season beef recipes.
- Bone broth: I have a great beef bone broth recipe I use all the time. However, you can also buy broth if you prefer.
- Barley: This is a grain that acts like rice (sort of). It starts as a dry grain and then bulks up as it absorbs water to become nice and soft. Use pearl barley so that it doesn’t cook too quickly or become mushy.
- Salt and pepper: To taste.
- Chopped greens: Parsley, green onion, or dill.
How to Make Beef Barley Soup in Instant Pot
Step 1: Turn the Instant Pot to sauté mode and add the avocado oil and wait for it to say “HOT”
Step 2: Once it is ready, add the cubes of meat in a single layer, being careful not to overlap or crowd the pot. Brown all sides, stirring occasionally.
Step 3: Then, add the onion, mushroom, and Montreal steak spice. Stir and cook for about 10 minutes until the onions are soft.
Step 4: Toss in the chopped carrot, parsnip, garlic, barley, and broth. Use a wooden spoon to deglaze the bottom of the pot.
Step 5: Cover the pressure cooker with the lid and make sure the valve is set to the sealing position. Press the soup/broth button and pressure cook for 25 minutes.
Step 6: Carefully quick release the pressure cooker, by using the end of a spoon to move the valve to the venting position. Keep your hands and face away from it, as it will splatter.
Step 7: Once the pressure pin drops, open the lid. Season the soup with salt and pepper to taste.
Step 8: Ladle beef and barley soup into serving bowls and garnish with chopped parsley. Enjoy!
Recipe Tips
- Serve with a slice of crusty homemade bread!
- Feel free to add pickles to add bell peppers, diced tomatoes, or celery to your soup as well. They are also great options.
- For a bit of extra flavor, you can add a dash of Worcestershire sauce to the broth.
- Have your ingredients prepped and ready to go. It makes cooking much more enjoyable!
Can I use potatoes instead of parsnips?
Yes, you can. Just peel and dice them the same way. Use whatever kind of potato you prefer.
What if I don’t have barley?
That’s ok! You can replace it with arborio rice. I wouldn’t suggest white rice as it isn’t as starchy. Arborio rice, once cooked, will hold its structure better and have a similar texture to the barley.
Can I make this vegetarian?
You sure can. Make this a mushroom barley soup instant pot recipe instead. Load it up with extra veggies and cut the cooking time down.
How to store and reheat leftovers?
Once cooled, keep leftover soup in an airtight container in the fridge for up to 4 days. To reheat, you can use either the stovetop on low heat or use the microwave.
Does barley soup freeze well?
Definitely. Keep any leftovers you want to enjoy later on frozen. Use a freezer-safe container and keep it frozen for up to 6 months.
Thaw in the fridge overnight then reheat to enjoy!
Instant Pot Beef and Barley Soup Recipe
Love Keil
Instant Pot Beef and Barley Soup Recipe is one of my favorite ways to cook this classic soup.
5 from 9 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 304 kcal
Equipment
Ingredients
- 2 tablespoons avocado oil or oil of your choice
- 12 oz stew meat about 2 cups, cut into bite size pieces
- 8 oz baby bella mushrooms or cremini mushrooms, sliced
- 1 onion chopped
- 1 1/2 teaspoons Montreal steak spice
- 1 carrot peeled & finely chopped
- 1 parsnip finely chopped
- 3 cloves garlic minced
- 6 cups bone broth
- 1 cup barley
- salt & pepper to taste
- chopped greens like parsley, green onion or dill
Instructions
Turn Instant Pot on Saute mode. Pour 2 tablespoons of oil into the pot, when it gets hot add meat. Brown meat stirring few times, for about 10 minutes.
After 10 minutes, add onion, mushrooms and 1 1/2 teaspoon of Montreal spice. Stir and saute for another 10 minutes, or until onion turns soft.
Now, add chopped carrot, parsnip, garlic, broth and barley. Cover Instant Pot with a lid, and press on soup/broth mode for 25 minutes.
Carefully Quick Release the pressure and open the lid. Season with salt and pepper to taste, garnish with chopped parsley.
Serve with homemade bread. Enjoy!
Notes
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Nutrition
Calories: 304kcalCarbohydrates: 32gProtein: 27gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 138mgPotassium: 663mgFiber: 7gSugar: 3gVitamin A: 1706IUVitamin C: 7mgCalcium: 47mgIron: 3mg
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21 Comments
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Diana
December 7, 2021 at 1:07 PM ·Reply
Loved it.
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September 30, 2021 at 6:53 PM ·Reply
Made this recipe tonight and it was delicious. Shared it with my mom. Thanks for sharing.-
Munchkin Time
October 1, 2021 at 1:28 PM ·Reply
Thank you Sara for a wonderful recipe review!!!
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Donna
August 25, 2019 at 5:38 PM ·Reply
So much comfort in one big bowl of soup, and the use of parsnip and barley makes for such a nice change!-
Munchkin Time
April 18, 2023 at 6:10 PM ·Reply
Thank you, Donna!
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Jenn
August 25, 2019 at 4:25 PM ·Reply
I love making comfort food in my IP and this recipe looks absolutely amazing – Thanks!-
Munchkin Time
April 18, 2023 at 6:10 PM ·Reply
Thank you, Jenn!
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Shadi Hasanzadenemati
August 23, 2019 at 12:47 PM ·Reply
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!-
Munchkin Time
April 18, 2023 at 6:11 PM ·Reply
Thank you, Shadi! So happy everyone liked it!
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Taylor
August 23, 2019 at 11:48 AM ·Reply
I am SO excited for soup season I can’t even stand it! Definitely adding this recipe to my list!-
Munchkin Time
April 18, 2023 at 6:12 PM ·Reply
Thank you, Taylor!
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Taryn
August 23, 2019 at 9:44 AM ·Reply
We love this soup recipe! Perfect for the cool days of fall coming soon.-
Munchkin Time
April 18, 2023 at 6:12 PM ·Reply
Thank you, Taryn!
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Jessica Burgess
August 23, 2019 at 9:24 AM ·Reply
This may just be my new favorite Instant Pot recipe!!! So perfect for the cooler months too!-
Munchkin Time
April 18, 2023 at 6:12 PM ·Reply
Thank you, Jessica!
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Julie
August 20, 2019 at 11:26 AM ·Reply
Love how easy this was to make in the IP and the step by step photos! Looking forward to making it again this fall!-
Munchkin Time
April 18, 2023 at 6:11 PM ·Reply
Thank you, Julie!
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Marjory
August 20, 2019 at 10:44 AM ·Reply
Love how quick and easy it is to make this in an Instant Pot! Will be making this more in winter…but, is perfect on a rainy day too!-
Munchkin Time
August 23, 2019 at 10:40 AM ·Reply
Thank you, Marjory! You will like this one in Instant Pot 🙂
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