This Instant Pot Beef Barley Soup recipe is hearty and satisfying with tender pieces of beef, nutritious barley, and flavorful vegetables in a rich, savory broth that’s brightened with fresh herbs. Let the Instant Pot do all the work; this healthy, delicious soup tastes like it simmered on the stovetop all day!
Course Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Time for the Instant Pot to Come Up to Pressure and NPR 35 minutesminutes
Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and beef. Cook until the beef is seared, about 3 minutes, stirring once halfway through.
Stir in the onion and garlic and cook for 1 minute, stirring occasionally. Press “Cancel” to stop the “Sauté” function.
Stir in the beef stock, diced tomatoes with juices, salt, black pepper, and Worcestershire sauce.
Add the pearl barley without stirring, and then add the carrot, celery, and potato without stirring (most of the potato will be resting above the liquid).
Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 20 minutes.
Once it’s done cooking, let the pot naturally release its pressure for 15 minutes, and then carefully release the remaining pressure and open the pot.
Stir in the rosemary and thyme, and serve.
Notes
Storage: Store leftovers covered in the fridge for up to 4 days.
Reheating: This soup reheats well on the stovetop or in the microwave. Similar to pasta, barley in soup will cause the soup to thicken as it sits. When you want to reheat beef barley soup you may want to add a splash of water or beef stock to thin it out. Otherwise, it’s more like beef barley stew!
How to Make Beef Barley Soup on the Stovetop
You can easily cook beef barley soup on the stovetop if you don't have an Instant Pot. Made this way, the cook time is approximately 1 hour, 30 minutes.
Add the oil to a large soup pot over high heat. Once hot, add the beef in a single layer and let it sear, about 5 minutes.
Add the onion and garlic and cook 2 minutes, stirring constantly.
Stir in the beef stock, diced tomatoes with juices, salt, black pepper, and Worcestershire sauce. Bring up to a boil, cover the pot, turn the heat down slightly, and simmer 45 minutes, stirring occasionally.
Stir in the barley, carrot, celery, and potato. Bring back up to a boil, cover, and simmer until the barley and vegetables are tender, about 20 to 30 minutes, stirring occasionally.