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A bowl of Instant Pot beef and barley soup next to a dish of fresh thyme.
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Instant Pot Beef and Barley Soup

Instant Pot beef and barley soup is an easy Instant Pot recipe that makes tender beef, barley, and vegetable soup.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Time to Pressure 10 minutes
Total Time 48 minutes
Servings 6 servings
Calories 352kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

  • 1 ½ cups peeled and sliced carrots
  • 1 cup diced white or yellow onion
  • 1 cup sliced celery
  • 3 cloves garlic minced
  • 1 tablespoon oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef base
  • 1 teaspoon black pepper
  • ½ teaspoon dried thyme or dried rosemary
  • ¼ cup red wine optional
  • 4 cups beef broth or stock
  • 1 ½ pounds beef stew meat cut into 1 inch chunks
  • 1 cup quick barley

Instructions

  • Add the oil, onions, carrots, celery, and garlic to the Instant Pot on sauté mode. Cook, stirring regularly, until the veggies begin to soften, about 3-4 minutes.
  • Add the onion powder, garlic powder, Worcestershire, beef base, pepper, and herbs; stir to combine.
  • Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  • Press cancel.
  • Add in the broth and stew meat.
  • Close and lock the lid. Be sure that the pressure release valve is set to sealing.
  • Press manual high pressure and adjust the cooking time to 25 minutes.
  • Once the cooking time has finished, do a controlled quick release.
  • Unlock and remove the lid.
  • Stir in the barley.
  • Press sauté, and cook for 10 minutes, stirring regularly.
  • Press cancel, and give everything one last good stir.

Notes

  • Vegetables: Feel free to increase the amount of veggies if you like a veggie-heavier soup.
  • Red wine: If you don't want to use red wine, you can substitute more broth or stock.
  • Stew meat: You can cut up a chuck roast instead of using stew meat.
  • Quick barley: It's important to use quick barley because regularly barley won't cook in the same amount of time.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 34g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 936mg | Potassium: 810mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5434IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg