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Instant Pot Recipes Beef Barley Soup | Simply Cooked Recipes

When the weather cools down, I always find myself craving a big, cozy bowl of soup, and this Instant Pot Beef Barley Soup is one of those instant pot recipes that feels like a warm hug in a bowl. With tender chunks of beef, chewy barley, and a broth so flavorful it almost tastes like it’s been simmering all day, this dish makes weeknight dinners easy without skimping on comfort. I know some people get nervous about using the Instant Pot, but trust me, it’s not as intimidating as it looks. Once you try this instant pot recipe, you’ll understand why I keep coming back to it. It’s hearty, filling, and surprisingly healthy, making it one of my go-to instant pot recipes healthy choices when I need something nourishing but low effort. And let’s be honest, as much as I love beef stews, they often take forever on the stove. This one, though, falls right into the category of Instant Pot Recipes Easy. Toss everything in, let the pressure cooker do its magic, and before you know it, dinner is ready. I’ve even swapped in chicken instant pot recipes when I was out of beef, and it turned out just as delicious. Versatility at its finest!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keywords: beef barley soup, chicken instant pot recipes, Instant Pot, instant pot recipe, instant pot recipes beef, Instant Pot Recipes Easy, instant pot recipes healthy
Servings: 6 servings
Author: Kathy

Ingredients

  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Set the Instant Pot to sauté and heat the olive oil. Add beef cubes and sear until browned on all sides, then remove and set aside.
  2. Add onion, carrots, celery, and garlic to the pot. Sauté for about 3 minutes until softened.
  3. Stir in tomato paste and cook for another minute to deepen the flavor.
  4. Return the beef to the pot. Pour in beef broth, add barley, thyme, bay leaf, salt, and pepper. Stir well.
  5. Close the lid, set the valve to sealing, and cook on High Pressure for 25 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  7. Open the lid, give everything a good stir, and taste to adjust seasoning. Remove bay leaf before serving.
  8. Ladle into bowls, sprinkle with fresh parsley, and enjoy warm.

Notes

For extra flavor, try adding a splash of Worcestershire sauce or a dash of smoked paprika. If you prefer a thicker soup, reduce the broth slightly. Leftovers taste even better the next day.