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Savory Instant Pot Beef Barley Soup

Hearty Savory Instant Pot Beef Barley Soup for Busy Nights

A warm and comforting Savory Instant Pot Beef Barley Soup, packed with tender beef and hearty ingredients, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Pressure Release 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 bowls
Calories 350 kcal

Equipment

  • Instant Pot

Ingredients
  

For the Soup

  • 2 lbs Beef Stew Meat Chuck or round cuts are best for tenderness.
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 medium Onion Yellow or white onions work perfectly.
  • 3 cloves Garlic Fresh minced is recommended.
  • 2 carrots Carrots Parsnips can be a unique substitute.
  • 2 stalks Celery Optional but enhances aroma.
  • 1 cup Mushrooms Button or cremini works well.
  • 1 cup Barley Opt for pearl barley for best texture.
  • 6 cups Beef Broth Vegetable broth is a lighter alternative.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a fresher taste.
  • 1 teaspoon Dried Rosemary Use fresh for an aromatic kick.
  • 1 leaf Bay Leaf Remember to remove before serving.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Adjust to personal taste.
  • 2 tablespoons Worcestershire Sauce Soy sauce can be a substitute.
  • 1 cup Kale or Spinach Add at the end for nutrition.

Instructions
 

How to Make Savory Instant Pot Beef Barley Soup

  • Set the Instant Pot: Use the sauté mode on your Instant Pot. Add olive oil and allow it to warm up.
  • Brown the Beef: Add beef stew meat in batches, browning each for 5-7 minutes until golden, then set aside.
  • Add Onions and Garlic: Cook chopped onions for 3-4 minutes until translucent, then add minced garlic and cook for another minute.
  • Cook Vegetables: Add sliced carrots, chopped celery, and mushrooms; sauté for 3-4 minutes until softened.
  • Combine Ingredients: Return beef to pot and add barley, beef broth, thyme, rosemary, bay leaf, and Worcestershire sauce.
  • Mix Well: Stir all ingredients together to ensure even distribution.
  • Seal and Cook: Close the lid and set to cook on high pressure for 25 minutes.
  • Natural Pressure Release: Let Instant Pot naturally release pressure for about 10 minutes before venting remaining pressure.
  • Open and Add Greens: Stir in kale or spinach, allowing it to wilt in the warm broth.
  • Taste & Adjust: Taste your soup and add extra salt or pepper if needed.
  • Serve: Ladle soup into bowls and garnish with fresh parsley, if desired.

Notes

This soup is best enjoyed fresh, but leftovers can be stored or frozen for later enjoyment.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
Keyword Barley Soup, Beef Soup, comfort food, Instant Pot Soup, Quick Dinner, Savory Instant Pot Beef Barley Soup
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