Instant Pot Beef and Barley Soup - An easy to make, meaty soup filled with tender chunks of beef, plump barley and tender vegetables. This big beefy stew is hearty and satisfying. Because it's made in the pressure cooker it has all the flavors of a soup that has been slowly simmered all day, but takes less than an hour!
Next time try Slow Cooker Beef Stew and Dumplings.
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Why you'll love this recipe
Slow-cooked soups are best made on weekends and holidays, right? Well no more! When you use your pressure cooker, it takes less than half the time!
✔️it’s done in less than an hour!
✔️It's super simple to make.
✔️It's affordable as well like the Potato Soup with Ham recipe (which is also made in the pressure cooker).
I've made this hearty soup more times than I can count. It's one of Dan's favorites! It's a meal your whole family will enjoy! Rich roast beef, sautéed veggies and tender barley – what’s not to love? This easy recipe makes 8 generous servings, so it’s easy on your wallet also!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- round-steak - beef chuck roast, beef stew meat, or leftover roast beef
- pearl barley - a delicious whole grain, you'll find it in the dried beans section
- crushed tomatoes OR canned French onion soup and beef consommé - big shortcut on flavor
- beef stock - low sodium is best
- carrots, celery, onion, sliced mushrooms, garlic and frozen peas - tons of fresh vegetables make this soup extra hearty.
- salt, pepper, bay leaf, Italian seasoning, red pepper flakes - seasonings to perfect flavor the soup.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Trim fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
- Peel and dice carrots and onion. Slice the mushrooms. Mince the garlic.
- Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak.
- Brown meat on all sides.
- Add the carrots and onions along with the Italian seasoning. Stir well to combine. Sauté for another couple of minutes. Add the garlic and stir again.
- Now add the liquid, both soups, and the stock. Add the bay leaves and barley. Stir everything to combine. Scrape the browned bits off the bottom of the pan.
- Turn the Instant Pot off, then press the manual setting. Set the timer to 20 minutes, high pressure. Top with the lid and seal. Turn the valve to seal.
- When the timer is done your meal is complete. Do a quick release, stir and serve!
- Optional - stir in a handful of minced parsley and a tablespoon of red wine vinegar. It will brighten the flavors of the soup.
Stove top instructions
- Stovetop directions for Beef Barley Soup – brown the meat, add the vegetables as described in the instruction.
- Add the liquid, cover and simmer for 2-3 hours until the meat is tender and the barley is cooked through.
- Add the peas at the end just prior to serving.
Crockpot instructions
- Omit the olive oil when using the slow cooker. Add all of the ingredients to crockpot. Cover and set on low cook 8-10 hours or until the meat is tender.
- Add the peas at the end, stir well and serve.
FAQ's
If you're never made barley you might have a few questions. We love it and it's perfect when added to soups and stews. I think you'll really enjoy it also. If I missed a question, don't hesitate to comment or pop me an email!
No need to precook the barley. It is added to the soup along with the rest of the stew ingredients.
There is no need to soak the barley before cooking. Just rinse it well under cool water prior to adding it to the pressure cooker.
What can take 45 minutes on the stovetop happens quickly when using an Instant Pot. Twenty minutes under pressure and the barley is plump and cooked.
Yes, this soup freezes great! After the soup is completely cooled, place it in a freezer container and seal well. It will last up to three months.
Tips
Wait to add the frozen peas until thereat is completely cooked. If you add them earlier, they will get mushy.
Variations
You can really add a variety of vegetables to this soup, potatoes, green beans, corn, zucchini, really any fresh vegetables.
A dash of Worcestershire sauce is a great addition and will deepen the flavor of the soup.
Storage
Refrigerate - Allow to cool completely, store in an airtight container up to three days.
Freeze - This soup freezes great up to three months.
Reheat - Thaw overnight in the refrigerator. Reheat in the microwave or on the stovetop.
Related Recipes
Corned Beef Stew - This soup is rich, thick and delicious!
Instant Pot Lentil Soup and Instant Pot Chicken Soup are both recipes that are made in the pressure cooker. Both easy to make, hearty soups!
Serve with
Serve with crusty bread! Make a batch of fresh dinner rolls (this recipe uses frozen bread dough and it's super easy!) or these Cheesy Pizza Hut Breadsticks.
This make-ahead Roast Beef Rollups Recipe is the perfect bite with this soup!
Serve a salad with this meal, that would be super yummy as well! This Garden Salad Recipe is just so good!
Instant Pot Beef Barley Soup Recipe
Ingredients
- 1 pound round steak cut into cubes
- 15 ounces crushed tomatoes or one 10.5 oz can each French onion soup and beef consommé
- 4 cups beef stock
- 1 yellow onion peeled and diced
- 3 carrots peeled and diced
- 1 cup sliced mushrooms I used a package of pre-sliced mushrooms
- 3 cloves garlic
- ¾ cup barley
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
Instructions
- Remove the fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
- Peel and dice the carrots and onion. Slice the mushrooms. Mince the garlic.
- Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak.
- Allow the meat to brown and on all sides. About two minutes per side.
- Add the carrots and onions along with the Italian seasoning. Stir well to combine. Sauté for another couple of minutes. Add the garlic and stir again.
- Now add the liquid, both soups, and the stock. Add the bay leaves and barley. Scrape the brown bits off the bottom of the pot - that adds flavor! Stir everything to combine.
- Turn the Instant Pot off, then press the manual setting. Set the timer to 20 minutes. Top with the lid and seal. Turn the valve to seal.
- When the timer is done your meal is complete. Do a quick release, stir and serve!
- Optional - stir in a handful of minced parsley and a tablespoon of red wine vinegar. It will brighten the flavors of the soup.
Notes
How to make Beef Barley Soup on the stovetop or in the slow cooker;
- Slow Cooker Directions – Add all of the ingredients to the slow cooker (minus the olive oil). Set on low. Cook 8-10 hours or until the meat is tender. Add the peas at the end, stir well and serve.
- Stovetop directions – start with a large stock pot over medium heat. Add the olive oil and brown the meat. Next add the vegetables as described in the directions above. Simmer for a couple of hours until the meat is tender and the barley is completely cooked. Add the peas at the end just prior to serving.
Nutrition
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Don't worry, we'll never share your email.Originally published March 7, 2018 - Last updated December 27, 2021.
