Make melt-in-the-mouth tender Instant Pot Beef Barley soup that is brimming with veggies and all the savory goodness you need.
Dish up bowls of my Instant Pot beef barley soup and enjoy mouthfuls of meltingly tender chunks of beef, grains, and greens in a soup made in minimal prep time.
This recipe is the epitome of down-homey, cozy, and comforting. Each spoonful is warming and utterly delicious.
Here’s What You Need
Gather up these tools and ingredients to get going:
Instant Pot Beef Barley Soup Ingredients
- Olive oil: Provides a rich, smooth base for sautéing.
- Onion: Just plain old white onion is great.
- Tomato paste: Boosts the soup’s umami and adds a concentrated tomato flavor for a thicker, richer broth.
- No sodium beef or chicken broth: Acts as the liquid foundation, offering flexibility in controlling the final salt levels. Beef broth provides a heartier taste, while chicken broth can keep it lighter.
- Stewing beef or leftover roast: Tenderizes well under pressure cooking; the smaller ½” cubes ensure even cooking and infuse the broth with savory richness. Try leftover Air Fryer Roast Beef.
- Barley: I like pearl barley better than pot barley, which has a coarser texture.
- Finely chopped greens (spinach/kale): Frozen spinach blends smoothly, while fresh kale holds its texture for a heartier bite.
Substitutions and Variations
There are tons of ways to make this recipe your own. The ingredients are pretty interchangeable:
- Beef: Ground beef can be used for a quicker cook time, or try lamb for a richer flavor.
- Wheat berries, barley, or brown rice: For a gluten-free option, stick with brown rice or use quinoa. Farro offers a nutty chew similar to barley, while wild rice has a unique texture.
- Greens (spinach/kale): Swap spinach with Swiss chard or collard greens, or use arugula for a peppery kick. If using fresh kale, consider massaging it first for a more tender texture.
- More veggies: Load up your soup with what you have at home. Add in garlic, dried thyme, diced potatoes, and any other soupy-style vegetables. Carrots, celery, parsnips, or mushrooms make great additions. Just chop them into bite-sized pieces and add them with the onion. For quicker-cooking veggies like peas or corn, stir them in after pressure cooking.
Tools to Grab
You really just need a good old Instant Pot/Pressure Cooker, a knife and chopping board to prep the ingredients.
How to Make Instant Pot Beef Barley Soup: An Easy Guide
Honestly, there is nothing too difficult about this recipe; here are the steps:
Prepare the Instant Pot
Set your pressure cooker or Instant Pot to the sauté/brown/sear setting (depending on your model) or heat oil over medium-high if using a stovetop.
Cook the onion
Add the chopped onion and sauté until softened, about 10 minutes. Stir in the tomato paste and continue cooking until it becomes caramelized and darkens slightly, around 3 minutes.
Add remaining ingredients
Pour in the broth, followed by the beef, wheat berries, and salt. Stir to combine.
Pressure cook
Seal the pressure cooker and bring it to high pressure. Cook for 30 minutes. Once done, quick-release the pressure.
Finish with greens
Stir in the chopped greens and allow them to wilt before serving.
OPTIONAL:
You can sear the beef before you start the recipe for extra flavor.
5 Common Mistakes When Making Instant Pot Beef Barley Soup
So, here’s what not to do:
- Skipping the sauté step: It’s tempting to toss everything in and let the Instant Pot do the work, but skipping the sauté step can result in a flat-tasting soup. Sautéing the onions and browning the beef caramelizes the flavors, which builds a richer, more complex broth.
- Using too much liquid: Instant Pot soups require less liquid compared to stovetop versions because of the sealed cooking environment. Adding too much broth can lead to a watery soup. Start with less liquid and adjust after cooking if needed.
- Not deglazing the pot: After sautéing, it’s essential to deglaze the pot by adding a bit of broth or water and scraping up the browned bits stuck to the bottom. Skipping this step can lead to the “burn” notice, causing the Instant Pot to stop cooking.
- Overcooking the barley: Barley can turn mushy if overcooked. When using pearl barley, the 30-minute cooking time is just right, but if using quick-cooking or pre-cooked barley, consider reducing the pressure cook time or adding it later to maintain a chewy texture.
- Adding greens too early: Adding spinach, kale, or other greens before pressure cooking can result in overly wilted, mushy greens. It’s best to stir them in after the soup is done cooking so they retain their color and texture.
Make Ahead and Storage
This soup is perfect for meal prep as it tastes even better the next day. You can make it up to 2 days ahead, allowing the flavors to deepen.
For best results, store the soup without the greens and add them when reheating to keep them fresh and vibrant.
Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth or water to thin it out as the barley and beef tend to absorb liquid over time.
Freezing: Instant Pot beef barley soup freezes well for up to 3 months. Cool the soup completely before transferring it to freezer-safe containers. Leave room for expansion, as the liquid can expand when frozen. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Reheating: For stovetop reheating, warm the soup over medium heat until heated through. If reheating in the microwave, stir occasionally to ensure even heating. Add fresh greens after reheating for a burst of color and nutrition.
Final Notes, Pro Tips + Science-Based Secrets
While this recipe is ridiculously simple, there are a few things you can do to make it seriously good:
- Brown your meat: Take the time to brown the beef before pressure cooking. This caramelizes the surface, enhancing the flavor and giving the broth a deeper, savory taste.
- Caramelize the tomato paste: Taking the time to cook out the tomato paste adds delicious rich toasty flavour and umami, and takes away that unpleasant, tinny-acidic taste it can impart. It’s a step I never skip.
- Don’t overcrowd the pot: If doubling the recipe, be mindful of your Instant Pot’s max fill line. Overfilling can affect cooking times and prevent proper pressurization.
- Control the texture: Barley releases starch as it cooks, naturally thickening the soup. However, if left to sit, this can also lead to a too-thick consistency. If you prefer a lighter broth, consider rinsing the barley before adding it to reduce the starch content.
Want to Make Instant Pot Beef Barley Soup Without an Instant Pot?
If you don’t have a pressure cooker or Instant Pot, you can:
- Make the soup in your slow cooker following the same steps and cooking on low for 8 hours, or high for 6 hours.
- Cook it stovetop by simmering on low heat for about 2 1/2 hours.
Related: Slow Cooker vs Pressure Cooker
FAQs About Instant Pot Beef Barley Soup
Whizzing through this recipe? Here are a few highlights not to miss:
Yes, you can! Stewing beef is popular because it becomes tender during pressure cooking. However, you can also use chuck roast, brisket, or leftover roast beef. Ground beef can be used for a quicker option, but it will create a different texture.
To make the soup gluten-free, simply replace the barley with a gluten-free grain like brown rice, quinoa, or wild rice. Be sure to check that your broth is certified gluten-free as well.
Barley naturally absorbs a lot of liquid and releases starch, thickening the soup. If you prefer a thinner consistency, add extra broth after cooking or reduce the amount of barley used. You can also rinse the barley before cooking to remove some of the starch.
Reheat the soup on the stovetop over medium heat, adding a splash of broth or water to restore the consistency. If using the microwave, stir occasionally to ensure even heating. The soup tends to thicken as it sits, so adjust the liquid as needed.
Yes! This soup freezes well for up to 3 months. Cool the soup completely before transferring it to freezer-safe containers. When reheating, thaw it overnight in the refrigerator and warm it on the stovetop. Note that the barley may become softer after freezing, but it still tastes great.
If cooking on the stovetop, simmer the soup covered on low for 1.5 to 2 hours, until the beef and barley are tender. For a slow cooker, cook on low for 6-8 hours or on high for 4-5 hours.
Other Soup Recipes You’ll Love
I can’t get enough of soups when the weather turns chilly. If you’re anything like me, you’re going to need these:
- Creamy tomato soup is a must-have in your winter bank of recipes.
- Make ground turkey soup that is so tasty you’ll head for seconds.
- Try this easy squash and coconut soup recipe with its lightly spiced taste.
- Corn and coconut soup is creamy yet light and fresh in flavor.
- Lentil soup with ham is another hearty recipe with loads of texture.
Instant Pot Beef Barley Soup (Easy and Delicious)
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 6-oz can tomato paste
- 4 cups beef broth
- 1 lb stewing beef or leftover roast, cut in 1/2″ cubes
- ½ cup pearl barley
- 1 ½ tsp kosher salt
- 2 cups finely-chopped spinach such a frozen chopped spinach, or fresh kale
Instructions
- Heat the oil in your pressure cooker or instant pot on the sear/brown/saute setting (depending on your model) or over medium-high heat if stovetop.
- Add onion and cook until soft, about 10 minutes.
- Add tomato paste and cook, stirring, until it it smells caramelized and looks a shade or two darker, about 3 minutes.
- Add broth, beef, barley and salt. Bring pressure cooker to high pressure and cook for 30 minutes. Quick release the pressure, then stir in the chopped greens.
this soup recipe looks so good, gonna try it this weekend!
first time using instant pot and soup came out great. didnt know it was this easy lol.
Are the cooking times in the recipe specific to certain models of Instant Pots, or would you say it’s a one-size-fits-all situation? Also, any particular reason for choosing barley over other grains?
Cooking times can vary slightly between models, so it’s always good to know your device. Barley’s hearty texture holds up well under pressure, making it my go-to grain for soups!
Hi Randall, one size fits all in general. The main difference between models will be how quickly it comes up to pressure. After that, it’s the same.
Tried this Instant Pot Beef Barley Soup recipe and it was a hit with the family. Super easy to follow, Jennifer! Thanks for sharing.
Making it for the 3rd time today, my husband loves this, it freezes well and it’s delicious. I’ve only made a few changes to make it a little easier and make it my own, but foodess.com, this is a wonderful recipe! Here’s what I did to make it a little hardier. Added chopped carrots with the onion saute. Used fresh spinach that I chop myself and add it with the broth and wheat berries. And finally it’s been hard to get meat the last two week or so and I have been unable to get beef cubes on my last two trips to the store. I found Beef cut for tacos. It’s smaller pieces but it saved the step of cutting the beef cubes smaller.
Try this, it’s amazing!