Instant Pot Beef & Barley Soup is a marvelous dish that brings warmth and comfort, especially during chilly evenings. With its rich beefy flavor mingling with the heartiness of barley and vegetables, every spoonful is like a warm hug for your stomach. This soup turns a simple collection of ingredients into a bowl of pure joy. If you’re searching for a dish that’s not only comforting but also easy to prepare, look no further than this hearty recipe that perfectly fits the bill.
From the moment the stew meat starts sizzling, you’ll be whisked away by the delightful aromas filling your kitchen. The Instant Pot makes the whole process a breeze, allowing you to create a robust soup in just over 40 minutes. Whether you’re making it for a cozy weeknight dinner, meal prep, or wanting something warm and nourishing, this Instant Pot Beef & Barley Soup is sure to become a favorite in your household. I can’t wait for you to try it!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With a total cooking time of just 40 minutes, you can whip this up faster than you think.
- Irresistible Flavor: The combination of beef, barely, and fresh vegetables creates a hearty, savory taste that warms the soul.
- Budget-Friendly: This recipe uses affordable ingredients, making it perfect for any budget.
- Freezer-Friendly: You can easily make a large batch. It stores well, so you can enjoy it later!
- Versatile: Great for any occasion, whether it’s a family dinner or meal prep for the week ahead.
Ingredients You’ll Need
- 2 pounds beef stew meat: This is the heart of the dish, providing rich flavor and protein. Look for chunks with marbling for the best texture.
- 2 tablespoons olive oil: Used for sautéing the meat and vegetables. A light, flavorful oil works best. You can substitute vegetable oil or even butter if you prefer.
- 8 ounces mushrooms, quartered: These add an earthy flavor and nice texture. Feel free to swap for any favorite mushroom variety or omit if you’re not a fan.
- 1 small onion, diced: Provides a sweet and savory base for the soup. Yellow or white onions work best here for their balanced flavor.
- 2 stalks celery, diced: Adds crunch and flavor. You can replace it with bell peppers if you’re looking for a different flavor profile.
- 2 carrots, diced: Sweetens the soup as they cook down. You might also try parsnips for a unique twist.
- 4-6 cloves garlic, minced: For that aromatic punch! Fresh garlic is best, but jarred can be used in a pinch.
- 6 cups low sodium beef broth/stock: Ensures the soup is flavorful but not overly salty. Homemade is great, but store-bought works just fine too.
- 1 (14.5oz) can diced tomatoes: Adds acidity and depth to the flavor; use fire-roasted tomatoes for a smoky twist if desired.
- ¾ cup pearl barley, rinsed: The star ingredient that gives heartiness. Avoid quick-cooking barley as it will turn mushy.
- 2 small potatoes, peeled and diced: They add even more texture and flavor; Yukon gold or red potatoes are both excellent choices.
- 2 tablespoons better than bullion beef base: A concentrated beef flavor enhancer. Regular bouillon cubes may also work here, using 2-4 cubes depending on your taste.
- 1 bay leaf: Adds subtle depth while simmering. Make sure to remove it before serving!
- 1 teaspoon dried thyme: An herb that’s a perfect match for beef and gives a lovely, comforting aroma.
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Sauté the Meat: Begin by setting your Instant Pot to the sauté function. Once hot, add 2 pounds of beef stew meat along with 2 tablespoons of olive oil. Season with a pinch of salt and pepper. Brown the meat on all sides, approximately 5 minutes, then remove it from the pot and set it aside.
Cook the Mushrooms: Next, add the quartered mushrooms to the pot. You may need to drizzle in a smidge more olive oil to help them brown nicely. Sauté until they’re beautifully browned and fragrant.
Add Veggies: Toss in the diced onion, diced celery, and diced carrots. Season with a touch of salt and pepper to enhance their flavors. Cook for about 5 minutes until the vegetables begin to soften.
Incorporate Garlic: Stir in 4-6 cloves of minced garlic and let it cook, stirring constantly for about 30 seconds until fragrant—this step is key for getting that delicious aroma.
Deglaze the Pot: Pour a splash of beef broth into the pot to deglaze it. Scrape the bottom with a wooden spoon to pick up all those delightful browned bits. This helps avoid the burn error while cooking and boosts flavor.
Mix Everything Together: Add the remaining beef broth (about 5 cups), the browned meat, the can of diced tomatoes, ¾ cup of rinsed pearl barley, diced potatoes, and the beef base. Finally, toss in 1 bay leaf and 1 teaspoon of dried thyme.
Seal and Cook: Close the lid securely and turn the valve to the sealing position. Set the Instant Pot to cook at high pressure for 15 minutes.
Natural Release: Once the cooking time is up, let the Instant Pot naturally release pressure for about 15 minutes. Then, carefully turn the vent to release any remaining pressure before removing the lid.
Storing & Reheating
For room temperature storage, make sure to allow the soup to cool completely before storing. Refrigerate the soup in an airtight container for up to 4 days. If you wish to freeze it, portion the soup into freezer-friendly bags or containers, leaving some space for expansion, and store for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm gently on the stovetop or microwave until heated through. Note that the barley may absorb some liquid, so consider adding a splash of broth during reheating to refresh the flavor and texture.
Chef’s Helpful Tips
- Avoid overcrowding the pot when browning the meat; work in batches if necessary. This ensures an even cook and rich flavor.
- For extra flavor, brown the vegetables lightly after adding them; it adds depth to the soup.
- If the soup appears too thick for your liking, feel free to stir in a bit more broth to reach your desired consistency.
- Barley should be rinsed well; this removes excess starch and prevents it from becoming gummy.
- If you’re in a hurry, you can use quick cooking barley, but remember it will cook faster and might end up softer.
The beauty of this Instant Pot Beef & Barley Soup is its flexibility and robust flavor. Feel free to add your favorite vegetables, or even throw in some greens like spinach or kale for added nutrients. The possibilities are countless, and everything comes together seamlessly in the Instant Pot!
Recipe FAQs
Can I use a different kind of meat?
Absolutely! While beef is traditional, you can substitute with chicken or turkey for a lighter version. Just adjust the cooking time accordingly, as poultry generally cooks faster.
Can I make this soup on the stovetop?
Yes, you can! Follow the same steps for browning the meat and sautéing the veggies in a large pot. Then, add the remaining ingredients and let it simmer on low heat for about 1.5 to 2 hours until everything is tender.
Is this soup gluten-free?
Unfortunately, pearl barley is not gluten-free. However, you can substitute with quinoa or rice for a gluten-free version, though cooking times and liquid ratios may vary.
How do I enhance the flavor of the soup?
A dash of Worcestershire sauce or soy sauce can add depth. Fresh herbs like parsley or fresh thyme added at the end can brighten it up too! Experiment to find your favorite combination.
Let this rich, filling Instant Pot Beef & Barley Soup warm your soul—there’s something undeniably special about a bowl of homemade goodness, and I hope it finds a place at your table. Enjoy every time you make it!
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Recipe Card
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
- Prep Time: N/A
- Cook Time: 40 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Soups
- Method: Instant Pot
- Cuisine: American
Description
Experience the delightful taste of Instant Pot Beef & Barley Soup, balancing rich flavors and healthy ingredients in a simple yet satisfying dish. Ideal for a quick dinner and perfect for freezing!
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
Instructions
- Switch the Instant Pot to the sauté setting. Once heated, add the stew meat along with olive oil, seasoning with a touch of salt and pepper. Brown the meat on all sides, then remove it and set aside (approximately 5 minutes).
- Introduce the mushrooms and sauté until they are nicely browned. You may need to add extra oil for this step.
- Incorporate the diced onion, celery, and carrot. Add salt and pepper if desired and cook for about 5 minutes.
- Mix in the minced garlic and stir for 30 seconds to release its flavor.
- Pour in a small amount of beef broth to deglaze the pot, making sure to scrape up all the brown bits to prevent the burn error.
- Add the remaining beef broth, browned meat, diced tomatoes, barley, diced potatoes, beef base, bay leaf, and thyme.
- Secure the Instant Pot lid and adjust to the locking position. Set the vent to sealing and cook on high pressure for 15 minutes.
- Allow the Instant Pot to naturally release pressure for 15 minutes, then turn the vent to release any remaining pressure before carefully removing the lid.
Notes
This soup can be frozen for later use. Just ensure it’s stored in airtight containers after cooling.
Feel free to add other vegetables like peas or corn for added flavor and nutrition.
Adjust seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 328
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
