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+ servings
a bowl of beef and barley soup with a bagel side.
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5 from 2 votes

Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup is a hearty, flavorful, soup you can have ready to eat in a hurry! Perfectly seasoned with a blend of classic vegetables and herbs, this soup is bound to become your next favorite weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Natural Release15 minutes
Total Time40 minutes
Course: Main Dishes, Soups & Stews
Cuisine: American
Servings: 8
Calories: 407kcal
Author: Kelly Bloom
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Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 rib celery diced
  • 2 lbs beef chuck cubed, or cubed stew meat
  • 2 tablespoon Sherry vinegar
  • 6 cups beef stock
  • 2 large carrots chunked
  • 1 lb red potatoes or Yukon Golds, chunked
  • 4 oz Portobello mushrooms cut up into chunks or slices
  • 1 cup pearl barley uncooked
  • 2 Bay leaves whole
  • 1 teaspoon dried thyme or a fresh sprig
  • 2 teaspoon salt
  • ½ teaspoon black pepper ground

Instructions

  • Add the olive oil to the Instant Pot cooking bowl. Hit the 'Saute' mode on your Instant Pot and saute the onion, garlic, and celery for about 3 minutes or until the onions and garlic start to smell fragrant.
    2 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 2 rib celery
  • Add the beef chunks and saute for another 5 minutes until the beef is lightly browned.
    2 lbs beef chuck
  • Add the two tablespoons of Sherry vinegar and stir to deglaze the pot (scrape any browned bits from the bottom of the pan).
    2 tablespoon Sherry vinegar
  • Add the beef stock, carrot chunks, potato chunks, Portobello mushrooms, bay leaves, thyme, salt, and black pepper to the Instant Pot and stir.
    6 cups beef stock, 1 lb red potatoes, 4 oz Portobello mushrooms, 2 Bay leaves, 1 teaspoon dried thyme, 2 teaspoon salt, ½ teaspoon black pepper, 2 large carrots
  • Stir in the uncooked Pearl barley.
    1 cup pearl barley
  • Secure the Instant Pot lid, turn the vent to Pressure. You can choose a preprogrammed setting of "Soup" or use the Manually setting of High pressure for 20 minutes.
  • When the Instant Pot cooking timer beeps, allow a 15 minute natural release. then carefully manually release any remaining steam. Open the Instant Pot lid and either ladle into bowls, or transfer to a soup tureen or bowl for serving.

Notes

  • This Instant Pot beef barley soup continues to thicken as it cools. You can add additional beef broth or water to thin it back to a soupy texture if the pearl barley thickens it too much on the second day.
  • Always vent the Instant Pot away from you when releasing steam manually.

Nutrition

Calories: 407kcal | Carbohydrates: 35g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1065mg | Potassium: 1202mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3084IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 4mg