Weeknight dinners often feel like a race against the clock. You want something hearty, nutritious, and satisfying, but you don't have hours to babysit a pot on the stove. That's where the Instant Pot shines.
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This beef and barley soup is my go-to answer. It delivers deep, slow-simmered flavor in a fraction of the time, thanks to the pressure cooker's ability to break down tough cuts of beef and plump up barley quickly. The result is a bowl of comfort that tastes like it's been simmering all day.
I've kept the ingredient list straightforward, but the flavor is anything but basic. Let's get cooking.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck, cut into 1-inch cubes
Chuck is ideal for pressure cooking because it becomes tender. You can also use stew meat or round steak.
1 tbsp olive oil
Use extra-virgin olive oil for better flavor, or substitute with avocado oil.
1 large yellow onion, diced (about 1.5 cups)
Yellow onions are sweet and mellow. Use a sweet onion like Vidalia if you prefer.
2 carrots, peeled and sliced (about 1 cup)
Carrots add natural sweetness. You can swap in parsnips or celery for a different twist.
2 celery stalks, sliced (about 1 cup)
Celery adds aromatic flavor. If you don't have celery, use fennel or bell pepper.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
1 cup (200g) pearl barley
Pearl barley cooks faster than hulled barley. You can use farro or brown rice for a different grain.
6 cups (1.5 liters) beef broth
Use low-sodium broth to control saltiness. You can substitute chicken or vegetable broth.
1 can (14.5 oz) diced tomatoes, undrained
Fire-roasted tomatoes add extra flavor. Use plain diced tomatoes if you prefer.
2 tsp dried thyme
Thyme complements beef well. Use 1 tbsp fresh thyme if you have it.
1 bay leaf
Bay leaf adds depth. Remove before serving.
Salt and black pepper, to taste
Season generously. The soup needs a good amount of salt to bring out flavors.
Tips & Tricks
- Don't skip browning the beef. It creates a rich fond on the bottom of the pot that adds deep flavor to the broth.
- Cut the beef into even 1-inch cubes so they cook uniformly and become tender at the same time.
- If you prefer a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the hot soup after cooking, then simmer for a few minutes.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering. Season the beef cubes with salt and pepper. Working in two batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Sauté Vegetables
Add the onion, carrots, and celery to the pot. Sauté for 4-5 minutes, until the onions are translucent and the vegetables begin to soften. Add the garlic and cook for 1 minute more, until fragrant.
3. Deglaze the Pot
Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents the 'burn' warning and adds flavor.
4. Add Remaining Ingredients
Cancel the Sauté mode. Add the browned beef, barley, diced tomatoes, thyme, bay leaf, and the remaining beef broth. Stir well to combine.
5. Pressure Cook
Secure the lid and set the valve to Sealing. Cook on High Pressure for 30 minutes. The beef will become fork-tender and the barley will be chewy but cooked through.
6. Natural Release
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure. This gradual release keeps the beef juicy.
7. Finish and Serve
Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water. Ladle into bowls and serve hot.
Delicious Variations
Vegetarian
Substitute the beef with 3 cups of diced mushrooms and use vegetable broth. Cook for 20 minutes instead of 30.
Add Greens
Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of natural release for a nutrient boost.
Spicy Kick
Add 1/2 teaspoon of red pepper flakes or a chopped chipotle pepper in adobo sauce along with the other seasonings.
How to Store Instant Pot Beef & Barley Soup
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a little broth or water to loosen the soup if needed.
Frequently Asked Questions
Q: Can I use quick-cooking barley instead of pearl barley?
Yes, but reduce the pressure cooking time to 15 minutes, as quick barley cooks faster. Natural release for 10 minutes still works.
Q: Why did I get a 'Burn' message?
The 'Burn' message usually appears if the bottom of the pot isn't deglazed properly or if the sauce is too thick. Always deglaze thoroughly and ensure there's enough liquid.
Q: Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the vegetables in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: What can I substitute for barley?
You can use farro, brown rice, or quinoa. Adjust cooking times accordingly: farro and brown rice may need 25-30 minutes, while quinoa only needs 10 minutes.
This hearty soup is perfect for meal prep or a cozy weeknight dinner. Try it tonight and let me know how it turns out in the comments below!
Instant Pot Beef & Barley Soup
Hearty Instant Pot beef and barley soup with tender beef, wholesome vegetables, and rich broth. A comforting one-pot meal ready in 45 minutes.
🧂 Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, diced (about 1.5 cups)
- 2 carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup (200g) pearl barley
- 6 cups (1.5 liters) beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
📋 Instructions
- 1Brown the Beef — Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering. Season the beef cubes with salt and pepper. Working in two batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
- 2Sauté Vegetables — Add the onion, carrots, and celery to the pot. Sauté for 4-5 minutes, until the onions are translucent and the vegetables begin to soften. Add the garlic and cook for 1 minute more, until fragrant.
- 3Deglaze the Pot — Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents the 'burn' warning and adds flavor.
- 4Add Remaining Ingredients — Cancel the Sauté mode. Add the browned beef, barley, diced tomatoes, thyme, bay leaf, and the remaining beef broth. Stir well to combine.
- 5Pressure Cook — Secure the lid and set the valve to Sealing. Cook on High Pressure for 30 minutes. The beef will become fork-tender and the barley will be chewy but cooked through.
- 6Natural Release — When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure. This gradual release keeps the beef juicy.
- 7Finish and Serve — Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water. Ladle into bowls and serve hot.
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.
