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Instant Pot Beef Barley Soup is the perfect meal for when you need an easy, and hearty dinner that the whole family will love. This cozy bowl of yum is a game-changer for weeknight dinners.
If you’re looking for the ultimate “push button and walk away” style soup, you’ve come to the right place!
This beef and barley soup is cozy, packed with veggies, and uses tons of pantry staples. Serve it with a side of Easy No-Knead Dutch Oven Bread or Cheesy Garlic Bread for a tasty and affordable at-home meal.
If you are new to pressure cooking and the Instant Pot, check out this post on easy Instant Pot recipes for beginners.
What’s in Instant Pot Beef Barley Soup?
- Beef – See notes below for tips on which cuts to use
- Barley – use pearl barley and not barley groats
- Beef broth (related: Where to buy bone broth)
- Veggies – carrots, celery, potatoes, and onions
- Flavor squad – garlic, thyme, parsley, smoked paprika, a bay leaf
- Unami flavors – Worcestershire sauce, and tomato paste (you could also use homemade pizza sauce, canned stewed tomatoes, or canned whole tomatoes)
Want to meal prep to make this a SUPER fast weeknight meal? You can use frozen veggies from your freezer essentials. Related: freezing carrots, freezing celery, freezing potatoes, freezing onions, and how to freeze garlic to make this a simple weeknight soup.
Variations
Feel free to add mushrooms, canned or frozen corn, parsnips, green beans (related: how to freeze green beans), chopped kale/spinach (related: how to freeze spinach), or peas (related: how to freeze peas).
I would add the corn, green beans, kale/spinach, or peas after the soup has finished cooking.
WHAT CUT OF BEEF IS USED FOR BEEF and Barley Soup?
I used sirloin beef tips from Butcher Box in this recipe. You can also purchase your own sirloin/tenderloin and cut it into bite-sized pieces. In most cases, meat sold as “beef tips” is sliced sirloin or tenderloin. I use the same cut for our Instant Pot Beef Tips.
You can also use stew meat or chunk/rump roast if you have some on hand. Cuts labeled as “stew meat” are generally a mixture that may be from various cuts (chuck, rump, top round, etc.).
Pro Tips/Recipe Notes
- If you want to increase the amount of meat used, the cooking time will remain the same.
- If you really want to sear the meat prior to cooking, use the Saute function on the Instant Pot. Add 2-3 tbsp of oil to the inner pot and add the seasoned meat. Allow it to sear for ~2 minutes before flipping the pieces.
- If you’re pressed for time and perform a “quick release”, the meat will likely become tough. The quick-release option increases the temperature inside the Instant Pot to above boiling. As it can take ~12 minutes to depressurize the pot manually, you’re essentially boiling the meat for that time. Boiling = tough meat.
- I used an 8-quart Instant Pot and it took 13 minutes for this to get up to pressure. This recipe calls for a 10-minute natural release and then a quick release. If you prefer a 100% natural release, my Instant Pot took 22 minutes to fully depressurize.
More Delicious Instant Pot Soups
- Check out all my Instant Pot Soup Recipes
- Instant Pot Beef Stew
- Instant Pot Zuppa Toscana
- Creamy White Bean Soup
- Paleo Chicken Pot Pie Soup
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Tortellini Soup
- Instant Pot Tortilla Soup With Rice
- Easy Instant Pot Chicken Chili
- Instant Pot Lentil Soup
- Instant Pot Vegetable Noodle Soup
- Instant Pot Matzo Ball Soup
Instant Pot Beef Barley Soup Recipe
Ingredients
- 1 cup beef tips {cut into small pieces}
- 6 cups beef stock
- 1/2 cup onion {diced}
- 3 cups carrots {peeled, and chopped into coins}
- 2 cups celery {chopped}
- 4 cloves garlic {minced}
- 2 cups potatoes {peeled and cut into 1/2 in cubes}
- 1/4 cup tomato paste
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 1 cup pearled barley
Instructions
- Combine all ingredients in the Instant Pot. Stir.1 cup beef tips, 6 cups beef stock, 1/2 cup onion, 3 cups carrots, 2 cups celery, 4 cloves garlic, 2 cups potatoes, 1/4 cup tomato paste, 1/2 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp smoked paprika, 1 bay leaf, 2 tbsp Worcestershire sauce, 1 cup pearled barley
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>22 minutes.
- When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
- Salt and pepper to taste.
Notes
- Use pearl barley and not barley groats
- If you want to increase the amount of meat used, the cooking time will remain the same.
- If you prefer to sear the meat prior to cooking, use the Saute function on the Instant Pot. Add 2-3 tbsp of oil to the inner pot and add the seasoned meat. Allow it to sear for ~2 minutes before flipping the pieces.
- Heat 2 tbsp of olive oil in a skillet over medium-high heat. Allow the beef tips to sear for ~2 minutes on each side.
- Add a splash of beef broth to the frying pan and use a wooden spoon to scrape any stuck-on bits off the bottom of the pan.
- Add the beef and scrapings to the slow cooker.
- Combine all other ingredients in the slow cooker. Stir.
- Cook on low for 6-8 hours, or high for 4-6 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made your beef barley soup with homemade bread and it was delicious! Will definitely make this again and again. Thank you for the recipe.
I’m so glad you enjoyed it, Ann! 🙂 Thanks for taking the time to leave a review.
Why don’t you need to sear the meat first when using the Instant Pot?
You never need to sear meat even if cooking in a pot on the stove. It’s always an optional or recommended step.
People say searing helps lock in the flavor. I find that the Instant Pot is so good at making incredibly tender and flavorful meat, so I always skip the step.
But, since I like to give people options, I do include notes on how to do it. I just personally don’t find it necessary. 🙂
Thanks for the info re fast release in the instant pot causing an increase in temperature and tougher meat. Makes a difference!
Big time! I couldn’t figure out why all our meat dishes were so “blech” for the first few months of having the Instant Pot.