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.
Prep Time15 minutesmins
Cook Time21 minutesmins
Pressurizing/Depressurizing20 minutesmins
Total Time56 minutesmins
Course: Soup
Cuisine: American
Keyword: Beef and Barley in the Instant Pot, beef barley soup instant pot
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.
Slow Cooker Instructions
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.