Instant Pot Beef Barley Soup Quick And Delicious Recipe

I’ve perfected my Instant Pot Beef and Barley Soup with big chunks of fork-tender beef and plump barley swimming in a thick, rich broth that’s on the table in about an hour.

I wasn’t expecting a weeknight soup to feel like a small celebration, but Instant Pot Beef Barley Soup Quick And Delicious does that. I love big, honest chunks of beef chuck and how pearl barley swells so every spoonful has real substance.

When I scroll through Instant Pot Soups Recipes there’s a lot of noise, yet this one actually delivers deep, rich flavor fast. I kept calling it a Beef Barley Soup Instant Pot miracle, because it somehow gets hearty without being heavy.

Take one bite and you might start planning seconds before you even finish the first bowl.

Ingredients

• Beef chuck: Rich in protein and iron, gives the soup meaty richness and collagen.
• Pearl barley: Whole grain, high in fiber, adds chewiness and slow burning carbs.
• Onion: Sweet when caramelized, adds savory depth and antioxidants to broth.
• Carrots: Packed with beta carotene, sweet bite, boosts color and subtle sweetness.
• Garlic: Punchy aromatics, small amount gives warmth, umami and immune benefits.
• Tomato paste: Concentrated tomato flavor adds umami and slight acidity, deepens color.
• Worcestershire sauce: Tiny splash gives salty tang, savory complexity and a dark note.
• Beef broth: Rich liquid base full of minerals and savory body for sipping.
• Parsley: Fresh parsley brightens flavor, adds vitamin K and herbaceous lift.

Ingredient Quantities

• 2 lb beef chuck, trimmed and cut into 1 inch pieces
• 1 cup pearl barley
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 6 cups beef broth
• 1 cup water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil or olive oil
• 2 tablespoons chopped fresh parsley

How to Make this

1. Pat the 2 lb beef chuck dry and toss with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, cut into 1 inch pieces if you havent already.

2. Turn the Instant Pot to Sauté and add 2 tablespoons oil. When hot brown the beef in batches so it sears instead of steams, about 3 to 4 minutes per batch. Remove browned beef to a plate.

3. Add the diced large yellow onion, sliced 3 carrots and 2 sliced celery stalks to the pot and cook 4 to 5 minutes until they start to soften, scraping up browned bits. Stir in the 3 minced garlic cloves and cook 30 to 45 seconds.

4. Mix in 2 tablespoons tomato paste and 2 tablespoons Worcestershire sauce, cook 1 to 2 minutes until the tomato paste deepens in color.

5. Pour in about 1 cup of the 6 cups beef broth to deglaze, scraping the bottom well so no stuck bits remain. That little step matters, trust me.

6. Return the browned beef to the pot. Add 1 cup pearl barley, the remaining beef broth and the 1 cup water, plus 2 bay leaves and 1 teaspoon dried thyme. Give it a gentle stir to combine.

7. Lock the lid, set the valve to sealing and pressure cook on High for 25 minutes.

8. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure. Open the lid, fish out the bay leaves.

9. Check seasoning and thickness. If it needs more salt or pepper add a little. If the soup is too thin, switch to Sauté and simmer a few minutes to reduce, if too thick add a splash of water or broth.

10. Stir in 2 tablespoons chopped fresh parsley, ladle into bowls and serve hot. It tastes even better the next day so dont feel bad if you made too much.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 to 8 qt)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Large heatproof spoon or wooden spoon, silicone spatula works too
6. Tongs or slotted spoon, handy for searing and fishing out bay leaves
7. Large plate or shallow bowl for resting browned beef
8. Ladle and soup bowls for serving, plus oven mitts or potholders for safety

FAQ

Instant Pot Beef Barley Soup Quick And Delicious Recipe Substitutions and Variations

• Beef chuck: swap with stew beef or pre-cut beef chunks; boneless short ribs cut into 1″ pieces for richer flavor; sirloin or top round trimmed and cubed if you want leaner, faster cooking meat; or use ground beef (brown first) for a quicker, heartier soup.
• Pearl barley: swap with farro for a similar chewy bite; brown rice for a softer, gluten free-ish option (will be more tender); quinoa for a lighter, faster-cooking gluten free swap; or hulled barley if you want nuttier flavor but expect longer cooking.
• Beef broth: use chicken broth or vegetable broth 1 for 1; or dilute water with beef bouillon or stock concentrate if that’s what you got; low sodium broths work great so you can control salt.
• Worcestershire sauce: use soy sauce or tamari (add a splash of vinegar or lemon to mimic tang); balsamic vinegar plus a pinch of sugar for depth; or a few drops of fish sauce if you like umami, but use sparingly.

Pro Tips

1. Brown the beef in batches so it actually sears not steams, if you crowd the pot the meat will just steam and wont get that good crust. Pat the pieces dry first with paper towels and heat the oil until it just starts to shimmer, that little extra color makes the broth taste way deeper.

2. Always deglaze really well, scrape up every browned bit with a splash of broth or even a little red wine, those stuck bits are pure flavor and they also stop the pot from throwing a burn warning. Dont skip it or the whole dish will be flatter.

3. Barley notes: rinse pearl barley before you add it to remove dust, and remember pearl barley keeps sucking up liquid so the soup will thicken as it rests. If you try hulled barley instead, soak it or plan on much longer cooking so it gets tender.

4. Season and finish last minute and let it rest overnight if you can. Taste after pressure cooking and adjust salt and pepper, add a splash of vinegar or lemon to brighten it, stir in fresh parsley just before serving. The flavors marry overnight so leftovers will be even better, just add a bit of broth when reheating if it got too thick.