Instant Pot Beef & Barley Soup is not just another soup; it’s a warm, hearty embrace in a bowl. Picture tender chunks of beef stew meat simmered alongside perfectly cooked pearl barley, vibrant vegetables, and earthy mushrooms. This dish is perfect for cozy nights at home, yet it also shines as a meal to share for gatherings. With its rich flavors and nourishing ingredients, you’ll find it incredibly satisfying and wholesome.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

I remember the first time I made this Instant Pot Beef & Barley Soup. It was a chilly evening, and I just wanted something that would fill my home with warm aromas and gutsy flavors. As the pressure cooked the broth, I couldn’t help but feel a sense of comfort washing over me. It’s one of those recipes that combines nostalgia with culinary convenience, making it a go-to for busy weeks. The best part? It’s freezer-friendly, so you can easily stow away servings for later!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 40 minutes—perfect for a weeknight dinner.
Irresistible Flavor: The savory depth of beef broth and tender vegetables creates a symphony of taste.
Eye-Catching Appeal: The colorful mix of carrots, potatoes, and peas makes your bowl look as good as it tastes.
Flexible Serving: Enjoy it as a satisfying lunch, a comforting dinner, or even a hearty snack.
Diet-Friendly Options: Make it gluten-free by using gluten-free broth and barley alternatives.

Ingredients You’ll Need

2 pounds beef stew meat: For that rich, savory flavor. Choose well-marbled meat for tender results.
2 tablespoons olive oil: Helps to brown the beef and sauté the vegetables, adding depth to the flavor.
8 ounces mushrooms, quartered: Enhances earthiness; button or cremini mushrooms work well.
1 small onion, diced: Adds a sweet base; yellow onion is a common choice.
2 stalks celery, diced: Provides a delightful crunch and flavor contrast.
2 carrots, diced: For sweetness and color—mix in some baby carrots if you like!
4-6 cloves garlic, minced: You can adjust the garlic according to taste; it brings warmth and depth.
6 cups low sodium beef broth/stock: Enhances the flavor; opt for high-quality stock for the best results.
1 can (14.5oz) diced tomatoes: Brings acidity and a slight sweetness; use fire-roasted for a smoky kick.
¾ cup pearl barley, rinsed: The star of this soup, giving it its signature heartiness; rinse to remove excess starch.
2 small potatoes, peeled and diced: Adds creaminess and substance to the soup.
2 tablespoons better than bullion beef base (or use 2-4 cubes): Intensifies the beef flavor; a must for a delicious broth.
1 bay leaf: It adds a subtle herbal note; make sure to remove it before serving.
1 teaspoon dried thyme: Another layer of flavor; fresh thyme works too if you have it on hand.

How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Sauté: Set your Instant Pot to the sauté setting. When it’s hot, add 2 pounds of beef stew meat along with 2 tablespoons of olive oil. Season with a sprinkle of salt and pepper, then brown the meat on all sides for about 5 minutes. Once browned, remove the meat and set it aside.

Cook Mushrooms: Add in the quartered mushrooms and sauté until they are nicely browned; you might need to add a bit more oil if they stick. The mushrooms will soak up all the delicious flavors left in the pot.

Sauté Vegetables: Toss in the diced onion, celery, and carrots. Season lightly with salt and pepper. Cook for about 5 minutes until they begin to soften and the kitchen fills with that comforting vegetable aroma.

Add Garlic: Stir in the minced garlic and continue to cook for another 30 seconds. You should smell the fragrant aroma filling your kitchen, which is a sign that it’s time to move on.

Deglaze: Pour a little of the beef broth into the pot to deglaze it, making sure to scrape up all the browned bits from the bottom. This step is crucial to avoid the dreaded burn error.

Combine Ingredients: Now it’s time to bring everything together! Add the remaining beef broth, the browned stew meat, the diced tomatoes (with their juice), rinsed pearl barley, diced potatoes, better than bullion beef base, bay leaf, and dried thyme.

Pressure Cook: Secure the lid on your Instant Pot and set it to seal. Cook on high pressure for 15 minutes. This will allow all those wonderful flavors to meld together beautifully.

Release Pressure: After the cooking time is up, let it naturally release pressure for 15 minutes. Then, carefully turn the vent to release any remaining pressure before removing the lid. Take a moment to inhale the delicious aroma!

Storing & Reheating

To store your Instant Pot Beef & Barley Soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you wish to freeze it, portion the soup into freezer-safe bags or containers and store it for up to 3 months. When you’re ready to enjoy it again, reheat it on the stovetop over medium heat or in the microwave until hot, usually about 5-8 minutes. Just be aware that the barley may absorb some of the broth, so consider refreshing it with a splash of additional broth before serving.

Chef’s Helpful Tips

Avoid overcrowding the pot while browning the beef; cook in batches if necessary to ensure a good sear.
Check the doneness of the barley; it should be tender but still slightly chewy. If it’s too soft, adjust the cooking time next time.
For an extra layer of flavor, try adding a splash of Worcestershire sauce or a hint of red wine during cooking.
If you’re using frozen veggies, toss them in at the end after releasing the pressure for a quick, healthy addition without mushiness.

The big day has finally come! The one you’ve been impatiently waiting for since you first heard about this amazing recipe, and now it’s the perfect opportunity to create your own version of Instant Pot Beef & Barley Soup. There’s something truly rewarding about cooking a nourishing meal that fills both your stomach and your heart. So, gather your ingredients, roll up your sleeves, and see what culinary magic you can create! Your family and friends will love it, and you might even find yourself making double the batch for those freezer reserves. Enjoy the process—you’ve got this!

Recipe FAQs

Can I use other types of meat in this soup?

Absolutely! You can swap out the beef stew meat for other cuts like chuck roast or even braised short ribs. Just be sure to adjust the cooking time as needed for different meats; tougher cuts will benefit from the same pressure cooking time, while leaner cuts may require less.

Can I make this soup in advance?

Yes! This Instant Pot Beef & Barley Soup is even better the next day. You can prepare it ahead of time and store it in the refrigerator or freeze it to have on hand for future meals. Just follow the storage instructions to maintain its flavor and texture.

Can I alter the recipe to make it vegetarian?

Sure thing! To create a vegetarian version, you can replace the beef with hearty vegetables like mushrooms or chickpeas and use vegetable broth instead of beef broth. Leave out the beef base or substitute with a vegetable-based stock. Don’t forget to increase the amount of seasoning to ensure it’s just as flavorful!

What can I do if I accidentally overcook the barley?

If the barley becomes mushy, consider it a new take on the classic soup! While it’s not the intended texture, you can blend everything together for a smoother consistency. Alternatively, serve it over rice or enjoy it with crusty bread to balance out the texture.

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Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

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Author: Dorothy
Prep Time: N/A
Cook Time: 40 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: American

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Description

This Instant Pot Beef & Barley Soup combines tender beef and flavorful veggies, creating a comforting meal full of hearty ingredients. It’s perfect for quick dinners or meal prepping. Enjoy this healthy, savory dish that’s easy to prepare in your Instant Pot!

Ingredients

Scale

2 pounds (1kg) beef stew meat
2 tablespoons olive oil
8 ounces (225g) mushrooms, quartered
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
4–6 cloves garlic, minced
6 cups (1.4 liter) low sodium beef broth/stock
1 (14.5oz) (411g) can diced tomatoes
¾ cup (140g) pearl barley, rinsed
2 small potatoes, peeled and diced
2 tablespoons better than bullion beef base (or use 2–4 cubes)
1 bay leaf
1 teaspoon dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to the sauté setting. When hot, add the stew meat, olive oil, and season with salt and pepper. Brown the meat on all sides, then remove and set aside (about 5 minutes).
Add mushrooms and sauté until browned, adding more oil if necessary.
Add diced onion, celery, and carrots. Season with salt and pepper if desired, cooking for about 5 minutes.
Stir in minced garlic and cook for an additional 30 seconds.
Deglaze the pot with a little beef broth, scraping up all browned bits to prevent burn errors.
Add the remaining broth, browned meat, diced tomatoes, rinsed barley, diced potatoes, beef base, bay leaf, and thyme.
Seal the Instant Pot lid and set the vent to sealing. Cook on high pressure for 15 minutes.
Allow for a natural release of pressure for 15 minutes, then turn the vent to release any remaining pressure before removing the lid.

Notes

For added flavor, use fresh herbs like thyme and rosemary if you have them available.
This soup can be made a day ahead and stored in the refrigerator or can be frozen for later use.
Adjust the seasoning according to your taste for a personalized flavor.