Instant Pot Beef Barley Soup with Tender Vegetables
A hearty, comforting soup featuring tender chunks of beef stew meat, pearl barley, and classic mirepoix vegetables in a rich beef broth. The Instant Pot pressure cooking method ensures the beef becomes fork-tender while developing deep flavors. Perfect for cold weather meals or when you need a satisfying dinner that feeds a crowd. The barley adds wonderful texture and makes this soup filling enough to serve as a main course.
Ingredients
- 3 tablespoons butter, divided
- 1 ½ lbs beef stew meat, cut into 1 1/2 inch cubes
- ½ cup onion, diced
- ½ cup celery, diced
- ½ cup carrots, diced
- 1 tablespoon garlic, minced
- 1 sprig fresh rosemary, or 1/2 teaspoon dried rosemary
- 5 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 2 medium bay leaves
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 6 cups beef broth
- 1 cup quick barley, or barley pearlspearl barley1:1none
may need extra cooking time
- 3 tablespoons cornstarch
- 3 tablespoons cool water
Instructions
- 1
Turn Instant Pot to sauté setting and melt butter
- 2
Season stew meat with salt and pepper, then brown in small batches on all sides
- 3
Remove browned meat to a bowl and add remaining butter to pot
- 4
Add diced onion, celery, and carrots and sauté until onion is almost translucent
- 5
Add minced garlic and sauté for another minute
- 6
Return browned meat with any liquids, add beef broth and herbs
- 7
Stir to combine, lock lid in closed position and turn valve to sealing
- 8
Press manual button and set timer to 18 minutes
- 9
Allow natural release for 2 minutes, then quick release remaining steam
- 10
Remove lid and stir in quick cook barley
- 11
Mix cornstarch with cool water and stir into pot
- 12
Set to sauté function, bring to boil and cook for 10 minutes until barley is soft and broth has thickened
Tips
Brown the meat in small batches to ensure proper searing and avoid steaming
Natural pressure release for 2 minutes helps prevent the meat from becoming tough
Add barley after pressure cooking to prevent it from becoming mushy
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1 day ahead, add water when reheating if needed
Ladle into bowls and serve hot with crusty bread
Common Mistakes
Don't skip browning meat to avoid bland flavor
Don't add barley during pressure cooking to prevent mushiness
Substitutions
FAQ
Can I use regular pearl barley instead of quick barley?
Yes, but increase the final cooking time to 15-20 minutes to ensure the barley is tender.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. The barley will absorb liquid, so add broth when reheating.
Can I freeze this beef barley soup?
Yes, freeze for up to 3 months. Thaw overnight and reheat gently, adding broth as needed.