Instant Pot Beef Barley Soup Recipe

White bowl filled with stew on blue platter with spoons.

Instant Pot Beef Barley Soup Recipe

This homemade soup is filled with beefy flavor, tender barley and loads of veggies. You'll love this meal!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 191kcal

Author Deb Clark

Cost $12

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 pearl 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.

I originally created this recipe using french onion and beef consommé canned soup. I've updated the recipe using crushed tomatoes and I really like this version better. If you prefer to make this like the original recipe use one can each of french onion and beef consommé soup instead crushed tomatoes. Follow the rest of the recipe as written.

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