Instant Pot Beef Barley Soup Recipe - perfect barley soup recipe for cold winter or hot summer day! It’s made with ingredients you’ve probably already got!
All you need to make it are seasoned beef cubes, whole-grain barley, veggies, a flavorful tomato broth, and my secret ingredient adding sauerkraut! It is so delicious and highly nutritious and all of it is made in under 1 hour!
Using a pressure cooker takes all of the guesswork out of it because it does most of the work for you! It’s quick and easy and so flavorful and it’s a complete meal all on its own.
There’s nothing better than a hearty and satisfying bowl of Instant Pot Barley Soup any time of the year. In the winter it’s cozy and comforting with homemade sourdough bread, and in the summer, you don’t have to heat up your kitchen or turn on your stove.
Make a big batch and freeze some for later. Trust me, you’ll be glad you did!
Ingredients Needed for Barley Soup
- Oil: I use avocado oil because it’s usually what I have at home. You can use any neutral oil you like that has a high smoke point. Olive oil is another great choice.
- Beef chunks: Stew beef is what I use which is convenient because more often than not it already comes cut into 1-inch cubes. If you choose to use another cut of beef, just be sure to cut off any excess fat and cut it into cubes.
- McCormick Montreal steak seasoning: This is one of my favorite seasoning blends that pairs well with all kinds of beef! You can swap it for your favorite soup seasoning.
- Onion, celery, and carrots: This trio of ingredients is also known as mirepoix. It’s a popular combination that’s at the base of so many soups and stews!
- Garlic: For a boost of garlicky flavor.
- Tomato paste: This helps to add a tomato flavor without using tomatoes or sauce. It will also help to brighten up the color and thicken up the broth a bit.
- Barley: Use any kind of barley you like, hulled, pearl, you name it. As long as you rinse your barley first!
- Sauerkraut: Or chopped pickles for a briny, saltiness. Some people use Worcestershire for this, but I much prefer fermented veggies!
- Chicken broth: I like that the chicken broth isn’t as robust as beef broth, so I use my instant pot chicken bone broth. I find broth made from scratch is much more flavorful than a store-bought version.
- Bay leaves: Infuses the broth with an earthy, herbaceous, almost minty flavor that settles into the recipe nicely without overpowering anything.
- Rosemary: Always a great pairing with beef.
- Salt & pepper: To taste.
FAQs
Yes! It’s got a ton of fiber, protein, whole grains, and vitamins and minerals to name a few benefits! Anytime you make homemade soup you’re able to control what you put in it and what you leave out.
No added sugars, sodium, heavy oils, and preservatives. Plus you can decide to load it up with even more veggies!
No, but I do recommend it. It adds so much more flavor!
Have leftovers for up to 5 days! Keep it stored in the fridge in an airtight container and enjoy it again for lunch or dinner the next day. Take it to work with you, your coworkers will be begging for the recipe!
Once it has completely cooled, transfer the soup to a freezer-friendly container and keep frozen for up to 3 months.
More Easy Dinner Recipes:
- Spicy Grilled Shrimp Recipe
- Easy Mexican Shrimp Cocktail Recipe
- 10-MIN MEXICAN Cheese Dip Recipe
- Cheese Steak Chimichangas Recipe
- Easy 30-Minute Chicken Chimichanga Recipe
- Quick & Easy Chili Instant Pot Recipe
- Pot Roast Guacamole Taco Recipe
- GUACAMOLE Recipe
- Crunchy Bacon Cheddar Jalapeno Poppers
- Jalapeño Popper Bites
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Instant Pot Beef Barley Soup Recipe
Equipment
Ingredients
- ¼ cup avocado oil or any oil of your choice
- 1-2 lb beef stew meat cut into bite-size chunks
- 1 tablespoon Mccormick Montreal Steak Seasoning or any of your favorite soup seasonings
- 1 onion chopped
- ¾ cup carrots cubed
- ⅔ cup celery cubed
- 1 teaspoon garlic finely chopped
- 2 tablespoons tomato paste
- ¾ cup barley rinsed
- ½ cup sauerkraut or pickles, chopped
- 12 cups chicken broth
- 1-2 bay leaves
- ¼ teaspoon rosemary
- salt & pepper to taste
Instructions
- To make beef and barley soup, turn Instant Pot to saute mode. Heat avocado oil, once heated add stew meat and sprinkle Mccormick Montreal Spice. Give it a nice stir with a wooden spoon and saute for 5 minutes, stirring few times.
- Next, add onion saute for 5 minutes. After add the rest of the ingredients: cubed carrots, chopped celery, finely chopped garlic and tomato paste. Give it a nice stir.
- After add barley and sauerkraut. Pour in chicken broth and add bay leaves and rosemary, stir with a spoon.
- Cover the lid and cook on Meat/Stew mode for 20-25 minutes. Naturally release the pressure for 15 minutes.
- Garnish barley and beef soup with chopped greens of your choice like dill. Serve with No Knead Bread. Enjoy!
Video
Notes
- Use stew meat for this recipe or any beef cut of your choice.
- Rinse barley pearls before adding it to the soup.
- I highly recommend using homemade chicken broth instead of store bough broth for any soup recipe. It is so much more flavorful and tasty, in my opinion. This one is my favorite simple Instant Pot Chicken Bone Broth!
Nutrition
Quote of the Day
Happy Cooking!
This post was updated on June 16, 2022, the recipe didn't change!
This looks so good. Can't wait to try it.
Thank you, I can't wait for you to try it!
Thank you so much for this amazing recipe! It's a keeper. Husband loved it. Said its his favorite soup now)))
Wow, Anna! What an amazing recipe review! Glad your hubby loved it!!!