Instant Pot Beef & Barley Soup is a cozy, hearty dish that brings warmth to any chilly day. Packed with tender beef, nutritious vegetables, and chewy pearl barley, this soup delivers a symphony of flavors that dance on your palate. The heartiness of the beef, combined with the earthiness of the barley and the hint of aromatic herbs, creates a bowl of comfort that feels like a warm hug. Plus, with the convenience of the Instant Pot, you can whip up a batch in no time, making it the perfect solution for busy weeknight dinners.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

I first discovered this Instant Pot Beef & Barley Soup on a particularly cold autumn evening, longing for something comforting and delicious. The moment I took my first spoonful, all my worries melted away. The rich beef broth enveloped the tender chunks of meat and veggies, and I was instantly transported back to my grandmother’s kitchen, where love was poured into every bowl. It’s a dish that not only fills your stomach but nourishes the soul, and I can’t wait for you to experience it too!

Why You’ll Love This Recipe

Simple & Quick: It only takes 40 minutes from start to finish, making it a great weeknight option.
Irresistible Flavor: The combination of tender beef, savory vegetables, and hearty barley creates an unforgettable taste.
Eye-Catching Appeal: The vibrant color of the veggies floating in rich broth makes for a delightful presentation.
Flexible Serving: Perfect for family dinners or meal prep — it serves 8, making it great for sharing or freezing.
Freezer-Friendly: This soup stores exceptionally well, so you can enjoy a delicious homemade meal anytime.

Ingredients You’ll Need

2 pounds (1kg) beef stew meat: A well-marbled cut like chuck works best for tenderness and flavor. You could use sirloin as an alternative, but it may not be as flavorful.
2 tablespoons olive oil: Used for browning the beef and sautéing vegetables, adding a touch of richness. Feel free to substitute with vegetable oil or butter if preferred.
8 ounces (225g) mushrooms, quartered: These add an earthy depth. Use any variety you like; button mushrooms work well, but shiitake can enhance flavor.
1 small onion, diced: This is the base flavor for the soup. Shallots can be a milder substitute, adding a sweet note.
2 stalks celery, diced: Adds crunch and flavor. Leeks can be used for a sweeter option.
2 carrots, diced: They provide sweetness and color. You can use parsnips for a more peppery taste.
4-6 cloves garlic, minced: Fresh garlic gives an aromatic punch. Adjust the amount to your taste, or replace it with garlic powder.
6 cups (1.4 liters) low-sodium beef broth/stock: The liquid base that enriches everything. Homemade stock is fantastic, but store-bought works well too.
1 (14.5 oz) (411g) can diced tomatoes: These add acidity and sweetness. Fire-roasted tomatoes can deepen the flavor.
¾ cup (140g) pearl barley, rinsed: This is the star of the dish, providing a chewy texture. If you’re in a pinch, you can swap it with quinoa, though cooking times will differ.
2 small potatoes, peeled and diced: They add substance and creaminess. Yukon Golds are excellent, but you could use sweet potatoes for a twist.
2 tablespoons Better Than Bouillon beef base: This intensifies the beefy flavor; you can substitute with beef bouillon cubes if needed.
1 bay leaf: Adds warmth and complexity to the broth. Always remember to remove it before serving.
1 teaspoon dried thyme: Perfect for a subtle, herbal note. You can substitute with rosemary for a bolder flavor.

How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Set Instant Pot: Start by selecting the sauté setting on your Instant Pot. Let it heat up for a minute or two, ensuring that the bottom is nice and hot.

Brown Beef: Add 2 pounds of beef stew meat and 2 tablespoons of olive oil to the pot. Season lightly with salt and pepper. Sear the meat on all sides for about 5 minutes until it’s a rich brown. This step is crucial as it builds flavor for the soup.

Sauté Mushrooms: Toss in 8 ounces of quartered mushrooms. Stir frequently and cook until they’re nicely browned, adding a bit more oil if needed. This should take about 3-4 minutes.

Cook Vegetables: Add the 1 diced onion, 2 diced stalks of celery, and 2 diced carrots. Season with a little more salt and pepper if desired. Sauté everything together for about 5 minutes, allowing the veggies to soften.

Add Garlic: Stir in 4-6 minced cloves of garlic and sauté for an additional 30 seconds until the aroma wafts through the kitchen. Keep an eye on it to avoid burning.

Deglaze Pot: Pour a splash of the 6 cups of beef broth into the pot to deglaze, scraping up any flavorful brown bits stuck to the bottom. This technique is essential to prevent the dreaded burn error.

Combine Ingredients: Add the remaining broth, the browned meat, 1 (14.5 oz) can of diced tomatoes, ¾ cup of rinsed pearl barley, 2 diced potatoes, 2 tablespoons of Better Than Bouillon beef base, 1 bay leaf, and 1 teaspoon of dried thyme. Stir well to combine all the ingredients.

Seal the Pot: Place the lid on the Instant Pot and turn it to the locking position. Set the vent to sealing and cook on high pressure for 15 minutes.

Release Pressure: Once the cooking time is up, let the Instant Pot do a natural release of pressure for 15 minutes. After this time, carefully switch the vent to release the remaining pressure before removing the lid—be cautious of any steam escaping.

Storing & Reheating

After you’ve enjoyed your Instant Pot Beef & Barley Soup, you can store any leftovers at room temperature for a few hours. If you have extras, refrigerate in an airtight container for up to 4 days. For long-term storage, portion out the soup in freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, simply reheat on the stove over medium heat or in the microwave until steaming, adding a splash of broth if needed to freshen it up.

Chef’s Helpful Tips

Avoid overcooking the beef; browning adds flavor, but you don’t want it to become tough during cooking.
Use room temperature ingredients like broth for a smoother cooking process.
If using uncooked barley, increase cooking time to 25 minutes for perfect texture.
Enhance the flavor even more with fresh herbs like parsley or chives during serving.
Make it ahead of time! The flavors deepen as it sits, making leftovers even more delicious.

There’s something undeniably comforting about a warm bowl of homemade soup, especially when it’s as easy and delicious as this Instant Pot Beef & Barley Soup. Not only does it warm your body, but it also fills your soul. Imagine cozying up with a bowl in hand, ready to savor each bite. Feel free to experiment with the ingredients; perhaps try adding some spinach or kale for a pop of color and nutrition! This recipe is perfect for any occasion, and I can’t wait for you to enjoy it.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef is traditional, you can try chicken or turkey for a lighter version. Ground meat works too; just adjust the cooking time accordingly.

How do I adjust the soup if I don’t have pearl barley?

If pearl barley is unavailable, you can substitute it with quinoa or farro. Just remember that cooking times will vary, so keep an eye on the texture.

Can I use frozen vegetables in this soup?

You can use frozen vegetables; however, add them in the last 5 minutes of cooking so they don’t become too mushy. Fresh veggies yield the best flavor, but frozen is handy!

How can I make this dish more or less thick?

For a thicker soup, mash some of the potatoes before serving or add a slurry of cornstarch and water at the end. To thin it out, simply add more broth until it reaches your desired consistency.