Instant Pot Beef & Barley Soup is the perfect dish for cozy evenings or when you need a meal that warms you right to your core. Tender beef stew meat melds with hearty vegetables and nutty barley in a rich beef broth that almost seems to hug you from the inside. The Instant Pot does all the heavy lifting, transforming these simple ingredients into a satisfying bowl of comfort in just forty minutes.

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 discovered this recipe during a particularly cold winter, when I craved something warm and filling. I turned to my Instant Pot, a trusty kitchen gadget, and experimented with flavors until I hit upon this delightful combination. Each spoonful offers a symphony of tastes, with the earthy mushrooms and sweet carrots balancing the savory broth beautifully. I knew I stumbled upon a recipe that would become a staple in my home, and I’m excited to share it with you today.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of cooking time, it’s ready in no time.
Irresistible Flavor: The combination of rich beef, hearty veggies, and earthy barley creates a symphony of taste.
Eye-Catching Appeal: A colorful bowl of soup is always a showstopper.
Flexible Serving: Perfect for lunch, dinner, or a cozy gathering with friends and family.
Diet-Friendly Options: Easily adapt this recipe to be gluten-free by using gluten-free barley or another grain.

Ingredients You’ll Need

2 pounds beef stew meat: Tender cuts like chuck work best for flavor and texture.
2 tablespoons olive oil: Use extra virgin for a richer taste; you can also substitute with vegetable oil.
8 ounces mushrooms, quartered: Fresh is best here for a juicy texture. You can use cremini or button mushrooms.
1 small onion, diced: This brings sweetness and depth to the soup; yellow or white onions are ideal.
2 stalks celery, diced: Adds crunch and flavor; swap with diced bell peppers if desired.
2 carrots, diced: Natural sweetness; you can replace with parsnips for a different flavor.
4-6 cloves garlic, minced: For a strong garlic flavor; feel free to adjust according to your taste.
6 cups low sodium beef broth/stock: You can use homemade or store-bought; the lower sodium helps control saltiness.
1 (14.5oz) can diced tomatoes: Adds acidity and brightness; fire-roasted options provide additional flavor.
¾ cup pearl barley, rinsed: A nutritious whole grain that adds texture; you can substitute with quinoa for a gluten-free version.
2 small potatoes, peeled and diced: They add heartiness; Yukon Gold or russets work beautifully.
2 tablespoons better than bullion beef base: Adds a depth of flavor; beef bouillon cubes can be an alternative.
1 bay leaf: Imparts a subtle herbal note; remember to remove before serving.
1 teaspoon dried thyme: Offers warmth and earthiness; fresh thyme can be used if available.

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

Sauté the Beef: Set your Instant Pot to the sauté setting. Once hot, add in 2 pounds of beef stew meat along with 2 tablespoons of olive oil. Season with a pinch of salt and pepper, then brown the meat on all sides for about 5 minutes. This step is crucial as it adds depth to the overall flavor.

Sauté the Mushrooms: Next, toss in the 8 ounces of quartered mushrooms. Sauté them until they’re nicely browned. You may need to drizzle in a touch more olive oil if the pot appears dry.

Add the Aromatics: Now for the flavor base! Add 1 diced small onion, 2 diced celery stalks, and 2 diced carrots to the pot. Sprinkle with salt and pepper to taste, then cook these aromatic veggies for about 5 minutes until they soften and the kitchen starts to smell heavenly.

Incorporate the Garlic: Stir in 4-6 cloves of minced garlic and let it cook for about 30 seconds. You’ll want it fragrant but watch closely to avoid burning.

Deglaze the Pot: Pour in a splash of your low sodium beef broth to deglaze the bottom of the pot. Scrape up the browned bits, as they contain tons of flavor and help prevent a burn error later.

Combine the Remaining Ingredients: Pour in the remaining beef broth followed by the browned meat, 1 (14.5oz) can of diced tomatoes, ¾ cup pearl barley, 2 diced potatoes, 2 tablespoons better than bullion beef base, 1 bay leaf, and 1 teaspoon dried thyme. Give it a good stir, ensuring everything is well combined.

Seal the Instant Pot: Close the lid and turn the valve to sealing. Set it to cook on high pressure for 15 minutes.

Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to release pressure naturally for 15 minutes. This helps keep the beef tender. Afterward, carefully switch the valve to venting to release any remaining pressure before taking off the lid.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for 2 hours max, or chill it in the refrigerator for up to 3 days. When properly stored in the freezer, this soup can last for about 3 months. For reheating, simply thaw in the fridge overnight, then heat it gently on the stove over medium heat for about 10-15 minutes, or in the microwave until steaming hot. Keep in mind that after freezing, the texture may change slightly, but it still tastes delicious!

Chef’s Helpful Tips

To avoid tough meat, don’t skip the browning step; it adds essential flavor.
For a heartier dish, use a little extra barley and broth; just keep an eye on liquid to avoid making it too thick.
If you want extra veggies, feel free to throw in peas or green beans right before serving!
Taste before serving; you can always adjust with more salt or pepper.
This soup can be made ahead of time and actually tastes better the next day.

There’s so much to love about this Instant Pot Beef & Barley Soup. You have the hearty goodness of beef, the texture of barley, and a robust broth that envelops it all. It’s a dish that invites comforting memories and warm gatherings.

Now’s the time to get in the kitchen, set your Instant Pot, and let it work its magic. Feel free to adjust the spices and veggies to suit your taste or what you have on hand. Trust me, this soup will become a go-to in your recipe collection!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef stew meat is recommended for its tenderness and flavor, you can try using chicken or turkey. Just be mindful; poultry may require a different cooking time.

How can I make this soup vegetarian?

To make a vegetarian version, swap the beef with hearty mushrooms or lentils for protein, and use vegetable broth instead of beef broth. This will still allow for the same depth of flavor!

What can I serve with this soup?

This soup pairs beautifully with crusty bread or a side salad. You could also prepare some warm, buttered rolls for a cozy meal!

Can I freeze this soup?

Yes! This soup freezes very well. When freezing, let it cool completely and store it in freezer-safe containers. Just make sure to leave some space at the top, since liquids expand when frozen.

More Instant Pot Recipes

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