Easy Instant Pot Beef & Barley Soup Recipe (Weeknight Favorite)
A rich and hearty beef and barley soup made in the Instant Pot—tender chunks of beef, wholesome grains, and vegetables come together quickly for a satisfying one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 51 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
- 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-size cubes
- 6 cloves (2 tablespoons) garlic, minced
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons seasoned salt
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 pound baby or fingerling potatoes, skins-on and quartered or roughly chopped
- 2 bay leaves
Instructions
1. Add the olive oil to the Instant Pot, hit Sauté and Adjust to More or High. Let the oil heat for 3 minutes.
2. Add the onion, carrot, and celery. Sauté for about 5 minutes, until slightly softened.
3. Add the beef and garlic, and sauté for another 2–3 minutes until the beef is lightly browned on the edges.
4. Add the broth, barley, Worcestershire sauce, seasoned salt, thyme, and black pepper. Stir well, scraping up any browned bits from the bottom.
5. Top with the potatoes and bay leaves.
6. Secure the lid, move the valve to the sealing position, hit Cancel, then Manual or Pressure Cook for 20 minutes.
7. When done, allow a 15-minute natural release, then perform a quick release to release any remaining pressure.
8. Ladle into bowls and serve hot, ideally with crusty bread or garlic knots.
Notes
This soup thickens as it sits, so add a splash of broth when reheating. For a veggie boost, stir in chopped spinach or kale at the end. Leftovers freeze well for up to 3 months.
Find it online: https://cookingwithramsay.com/instant-pot-beef-barley-soup/