Easy Instant Pot Beef & Barley Soup Recipe (Weeknight Favorite)

Instant Pot Beef & Barley Soup is that cozy hug you need after a long day. Whether you’re wrangling kids, deadlines, or both, this hearty one-pot wonder practically makes itself—and tastes like you fussed all day. With chunks of tender beef, wholesome barley, and just the right touch of herbs, this is a dinner winner for picky eaters and soup lovers alike.

The best part? You can toss everything in your Instant Pot and still have time to binge that show everyone’s talking about (no judgment here). If you’re chasing comfort food without the kitchen chaos, this is your go-to. Oh—and it makes enough for leftovers. Score!

For more soul-warming bowls like this, you might also love our Creamy Turkey Barley Soup—it’s like Thanksgiving in a spoon.

Table of Contents

What is Instant Pot Beef & Barley Soup?

Instant Pot Beef & Barley Soup is a one-pot classic that brings together tender chunks of chuck roast, toothsome pearl barley, and a medley of veggies in a rich, savory broth. The pressure cooker speeds up what used to take hours on the stove. Traditionally a slow-simmered soup made for chilly nights or when your fridge needs a reset, this version gets dinner on the table in under an hour.

The barley adds that perfect chewy texture, while the beef becomes melt-in-your-mouth tender. It’s filling without being heavy, and every spoonful tastes like a warm memory. Bonus: it’s one of those rare soups that tastes even better the next day.

Reasons to Try Instant Pot Beef & Barley Soup

1. Time-Saving Magic: No babysitting the stove. Just toss, seal, and boom—dinner’s done.
2. Deep Flavors, Fast: Pressure cooking locks in flavor like a pro chef hiding secret spices.
3. Family-Friendly: Kids, partners, even your picky aunt will ask for seconds.
4. Wholesome & Hearty: Packed with protein, fiber, and veggies, it’s comfort food you can feel good about.
5. Leftovers That Don’t Suck: This soup stores like a champ and reheats beautifully.

If you’re trying to sneak more veggies and whole grains into your meals without a side-eye from the family, this soup is your new secret weapon.

Ingredients Needed to Make Instant Pot Beef & Barley Soup

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 large (or 2 medium) carrots, peeled and diced
• 2 ribs celery, sliced into 1/4-inch pieces
• 2 pounds chuck meat, cut into chunky, bite-sized cubes
• 6 cloves (2 tablespoons) garlic, minced
• 6 cups beef broth
• 1 cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 1½ tablespoons seasoned salt
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1 pound baby or fingerling potatoes, quartered or roughly chopped (skins on)
• 2 bay leaves

Instructions to Make Instant Pot Beef & Barley Soup

Making a cozy, satisfying soup doesn’t have to take all day. This step-by-step guide walks you through each part of creating Instant Pot Beef & Barley Soup — from prepping your ingredients to getting that perfect pressure cook. Whether you’re new to Instant Pot cooking or just looking for a foolproof method, this guide has your back.

For tips on prepping soup veggies in advance, check out our chicken vegetable soup recipe — it’s got great pointers that apply here too!

Step 1: Set Up and Sauté the Veggies

Start by plugging in your Instant Pot and selecting the Sauté mode. Then hit “Adjust” to toggle it to the “More” or “High” setting — this gives your veggies that nice golden edge and builds flavor right from the start.

Once the pot is hot (about 3 minutes), pour in 2 tablespoons of extra virgin olive oil. Add your diced yellow onion, carrots, and celery. Stir frequently and let them cook for about 5 minutes, just until they soften and release their aroma. This step adds a rich base to your soup that you can’t get from skipping ahead.

💡 Prep Tip: Want to speed this up on weeknights? Dice your veggies over the weekend and store them in airtight containers in the fridge. We’ve got more ideas like this in our quick cauliflower chicken soup article.

Step 2: Brown the Beef with Garlic

Next in this step-by-step process, toss in your cubed chuck beef and minced garlic. Stir everything together and let it cook for about 2–3 minutes. You’re not trying to fully cook the meat here—just get a light sear on the edges. That browning adds a whole new level of flavor once it all pressure cooks together.

Don’t worry if it looks a little crowded in the pot. As long as you give it an occasional stir, it’ll cook evenly. And the scent? Absolutely mouthwatering.

Step 3: Add the Broth, Barley & Seasonings

Now comes the heart of this step-by-step recipe. Pour in your beef broth, then add rinsed pearl barley, Worcestershire sauce, seasoned salt, dried thyme, and black pepper. Give everything a good stir with a wooden spoon.

Don’t skip scraping the bottom of the pot! This helps release any flavorful brown bits (a.k.a. the good stuff) so you don’t get a burn warning later.

Then, gently place the quartered baby potatoes and bay leaves on top. You don’t need to stir them in — they’ll cook perfectly layered on top.

📌 Ingredient Swap: If you’re out of Worcestershire, soy sauce or coconut aminos can work in a pinch. For more smart swaps, peek at our anti-inflammatory turmeric cabbage soup that uses creative seasonings.

Step 4: Pressure Cook the Soup

Now that everything’s layered, it’s time to cook! Secure the lid onto the Instant Pot, making sure it locks. Set the steam release valve to “Sealing.”

Cancel the sauté mode, then press “Manual” or “Pressure Cook” and set the timer to 20 minutes. This is where the magic happens—your soup will go from raw to deeply flavorful in less than half the time of traditional stovetop recipes.

Once it starts, the Instant Pot will take a few minutes to build pressure before the timer begins. Don’t worry — it’s all part of the process.

Step 5: Natural Release, Then Quick Release

Once the 20-minute pressure cooking is complete, let the Instant Pot sit undisturbed for 15 minutes. This is called a natural pressure release, and it’s a crucial step in the step-by-step guide. It allows the pressure to lower slowly, which keeps the meat tender and the broth from bubbling up.

After 15 minutes, carefully turn the valve to “Venting” for a quick release of the remaining steam. Use a kitchen towel or spoon handle to protect your hand—steam is hot!

Wait for the float valve to drop completely before opening the lid.

Step 6: Stir, Taste, and Serve

You made it to the final step! Open the lid and give the soup a good stir to mix in all the hearty ingredients. Remove the bay leaves (they’ve done their job), then do a quick taste test. Want a bit more salt? A touch more thyme? Adjust as needed.

Ladle the soup into bowls and serve hot. Pair it with warm crusty bread or even a quick side salad for a balanced meal. We love it with garlic knots or a side of our creamy turkey vegetable soup for a soup night spread.

What to Serve with Instant Pot Beef & Barley Soup

Soup’s great on its own, but if you want to round out the meal, try:

• Crusty bread: French, Italian, sourdough—you can’t go wrong.
• Simple side salad: Something crisp and green to balance the hearty soup.
• Grilled cheese: Because… grilled cheese.
• Creamy Cowboy Soup: If you’re feeding a crowd and want options.

Got leftovers? Turn it into a mini lunch spread with a half sandwich and fruit.

Key Tips for Making Instant Pot Beef & Barley Soup

1. Use chuck roast: It gets incredibly tender without falling apart.
2. Don’t skip the natural release: That 15-minute wait makes a big difference in texture.
3. Rinse the barley: This helps avoid excess starch and keeps the broth clear.
4. Dice veggies evenly: For consistent cooking and better texture.
5. Taste and tweak: After cooking, adjust seasoning if needed—it’s your soup!

Feeling spicy? Add a dash of hot sauce or red pepper flakes.

Storage and Reheating Tips for Instant Pot Beef & Barley Soup

To store: Cool completely and refrigerate in airtight containers for up to 4 days.

To freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months.

To reheat: Warm on the stovetop over medium heat or microwave in short bursts, stirring between each.

Note: Barley keeps absorbing broth, so don’t panic if it thickens—just add a splash of water or broth when reheating.

FAQs

Can I use a different cut of beef?
Sure! Stew meat works, but chuck roast gives the best texture.

Can I use quick-cooking barley?
Stick with pearl barley here—it holds up better under pressure.

Can I make this without an Instant Pot?
Yep, use a Dutch oven or large pot. Simmer for 1.5–2 hours until beef is tender.

Can I make it vegetarian?
Absolutely. Swap beef for mushrooms and use veggie broth. You’ll still get a super savory soup. (And try our Glowing Spiced Lentil Soup too!)

Final Thoughts

Instant Pot Beef & Barley Soup is more than just a recipe—it’s a lifesaver on busy nights, a freezer-friendly hero, and a delicious way to warm everyone’s soul without dirtying three pots. Whether you’re cooking for family, friends, or just meal prepping for your future self (go you!), this soup delivers flavor, comfort, and ease.

Ready for another cozy bowl? Check out our Creamy Turkey Vegetable Soup—it’s just as easy and just as loved.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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