Instant Pot Beef and Barley Soup Recipe is one of my favorite ways to cook barley soup.

It is so much quicker to cook beef and barley soup in Instant Pot. The meat turns out super tender and barley cooks perfect in this pot.

Using parsnip instead of potato gives this soup extra good nutrients that is found in parsnip like EXTRA Fiber, Iron, Vitamin c and B-6 and Magnesium.

Have you tried cooking with parsnip? What is your favorite way to cook this root? Mine is in the soups like this easy barley soup.

Anyways, this is one delicious comforting soup recipe to make in the fall and winter season. You will love this one!

Also, feel free to add bell peppers, celery or pickles.  They all taste good in beef barley soup, specially pickles.

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Here is what YOU will need to make Instant Pot Beef and Barley Soup Recipe:

• 2 tablespoons of oil like avocado oil
• lean beef meat cut into small pieces – about 2 cups
• 8 oz. mushrooms
• 1 onion
• about 1 1/2 teaspoon Montreal spice
• 1 carrot
• 1 parsnip
• 3 garlic cloves
• 6 cups homemade bone broth 
• 1 cup barley
• salt & pepper to taste
• greens, for garnish

Prepare all ingredients before you start cooking, it makes cooking very enjoyable!

How to Make Barley Soup in Instant Pot?

To make Barley Soup in Instant Pot, first turn on your pot on a saute mode.  Then heat 2 tablespoons of oil, add beef and saute for 10 minutes or until browned, stirring few times.

Do YOU like this Instant Pot Mushroom Barley Soup?

Please let me know in the comments below, I would love to hear your review.

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Instant Pot Beef and Barley Soup Recipe

Love Keil

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Servings 6

Calories

Ingredients

  

1x2x3x

• 2 tablespoons avocado oil or oil of your choice
• 12 oz lean beef stew meat about 2 cups, cut into bite size pieces
• 8 oz baby bella or cremini mushrooms sliced
• 1 onion chopped
• 1 1/2 teaspoons Montreal spice by McCormick
• 1 carrot peeled & finely chopped
• 1 parsnip finely chopped
• 3 cloves garlic minced
• 6 cups bone broth
• 1 cup barley
• salt & pepper to taste
• chopped greens like parsley, green onion or dill

Instructions

 

• Turn Instant Pot on Saute mode. Pour 2 tablespoons of oil into the pot, when it gets hot add meat. Brown meat stirring few times, for about 10 minutes.
• After 10 minutes, add onion, mushrooms and 1 1/2 teaspoon of Montreal spice. Stir and saute for another 10 minutes, or until onion turns soft.
• Now, add chopped carrot, parsnip, garlic, broth and barley. Cover Instant Pot with a lid, and press on soup/broth mode for 25 minutes.
• Carefully Quick Release the pressure and open the lid. Season with salt and pepper to taste, garnish with chopped parsley.
• Serve with homemade bread. Enjoy!

Notes

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