Instant Pot Beef and Barley Soup with Vegetables
A hearty, one-pot soup featuring tender beef chuck, pearled barley, and mixed vegetables cooked under pressure for rich, comforting flavors. The Instant Pot transforms tough beef into melt-in-your-mouth pieces while infusing the barley with savory beef broth. Perfect for cold weather meals or busy weeknight dinners when you want something satisfying without hours of stovetop simmering. The addition of diced tomatoes and chilies gives this classic soup a subtle kick, while fresh parsley brightens each bowl.
Ingredients
- 1 tablespoon oil
- 2 lbs beef chuck roast, fat trimmed and cut into bite-sized 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 onion, chopped
- 1 cup carrots, chopped
- 2 stalks celery, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons Italian Seasoning
- 1 large potato, chopped into 1/2 inch pieces
- ¾ cup pearled barleybrown rice3/4 cup:3/4 cupgluten-freegluten-free
Cook time remains same
- 6 cups beef broth
- 1 10-ounce can diced tomatoes and chiliesdiced tomatoes1:1mild
For less heat
- 1 tablespoon Worcestershire
- 2 bay leaves
- ½ cup green beans, chopped about 1-inch long
- ¼ cup parsley, chopped for garnish
Instructions
- 1
Sprinkle beef with salt and pepper
- 2
Press Saute on High and add oil when hot
- 3
Brown beef in oil until exterior is seared but still pink inside, then remove and drain excess fat
- 4
Saute onions, celery, carrots, and mushrooms until onions soften, about 3 to 4 minutes
- 5
Add minced garlic and stir for 1 minute
- 6
Return beef chunks to pot and add Italian seasoning
- 7
Add potatoes and barley
- 8
Pour in beef broth, diced tomatoes and chilies, and Worcestershire sauce
- 9
Add bay leaves
- 10
Close lid and move pressure release valve to sealing position
- 11
Cancel Saute, press Manual or Pressure Cook, and set time to 15 minutes
- 12
After cooking cycle completes, let pressure release naturally for 15 minutes
- 13
Move pressure release valve to venting position to release remaining pressure
- 14
Press Cancel then Saute on High
- 15
Remove bay leaves and add green beans
- 16
Simmer for about 5 minutes
- 17
Serve in bowls and garnish with chopped parsley
Tips
Brown the beef in batches if needed to avoid overcrowding, which can cause steaming instead of proper searing.
Use reduced-sodium beef broth to control salt levels, especially since Worcestershire sauce adds additional sodium.
Let the soup rest for a few minutes before serving to allow flavors to meld and prevent burns from hot liquid.
Good to Know
Refrigerate up to 4 days in airtight container. Barley may absorb liquid, add broth when reheating.
Can be made 1-2 days ahead. Flavors improve overnight. Add fresh parsley when serving.
Serve hot in bowls with crusty bread or dinner rolls. Pairs well with a simple green salad.
Common Mistakes
Don't skip browning beef to avoid bland flavor.
Don't quick-release pressure immediately to prevent tough beef.
Remove bay leaves before serving to avoid bitter taste if bitten.
Substitutions
Gluten-Free Swaps
General Alternatives
For less heat
FAQ
Can I use a different cut of beef?
Yes, beef stew meat or short ribs work well. Adjust cooking time if using very tough cuts like shanks.
What if I don't have an Instant Pot?
Use a slow cooker on low for 6-8 hours or simmer on stovetop for 1.5-2 hours until beef is tender.
How long does this soup keep in the refrigerator?
Store covered for up to 4 days. The barley will continue absorbing liquid, so add broth when reheating.