Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6
Rich, thick, and flavorful. This Instant Pot Beef Barley Soup is super easy to make. It’s loaded with tender chunks of beef and tender barley in a deliciously rich broth.
Ingredients
1 tbsp minced garlic
1 ½ to 2 pounds of beef stew meat (cut into 1 ½ inch cubes)
3 tbsp butter (divided)
½ c. diced onion
½ c. diced carrots
½ c. diced celery
1 sprig fresh rosemary (or ½ tsp dried rosemary)
2 medium bay leaves
1 c. Quick Barley (or Barley Pearls)
5 sprigs fresh thyme ( or ½ tsp dried thyme)
6 c. beef broth
3 tbsp cornstarch
3 tbsp cool water
1 tsp salt
1 tsp ground pepper
How to make Instant Pot Beef Barley Soup
Step 1: Set the Instant Pot on Saute setting. Add 2 tbsp butter and let it melt.
Step 2: Season the stew meat with salt and pepper. In small batches, add the seasoned stew meat to the Instant Pot and cook until all sides are browned. To a bowl, transfer the browned meat.
Step 3: Add the rest of the butter to the Instant Pot once all the stew meat has been browned. Add the diced onion, diced celery, and diced carrots. Saute for about 3 minutes until translucent. Next, add the minced garlic and stir well. Saute for a minute more.
Step 4: Place all the browned stew meat back into the Instant Pot along with the accumulated liquids. Pour in the beef broth and add the fresh/dried herbs. Stir well. Put the lid on and make sure the valve is sealed. Set to Manual and the timer to 18 minutes.
Step 5: Let the pressure release naturally for 2 minutes once the timer has warned before carefully quickly releasing the rest of the steam from the pressure cooker.
Step 6: Take the lid off. Into the hot soup, stir in 1 c. of Quick Cook Barley.
Step 7: Whisk the cornstarch with the cool water in a small bowl, then stir this into the hot soup. Set the Instant Pot to “Saute” and bring the soup to a boil while stirring often. Continue to cook for another 10 minutes or until the barley is tender and the soup has thickened.
TIPS:
Keep in mind that the cooking method varies according to the type of barley used.
After the beef soup has pressure cooked, add the quick barley.
If using barley pearls, add them to the Pressure cooker at the start to cook with the rest of the ingredients.
You will need to increase the cooking time to 20 minutes if cutting the beef stew meat into larger pieces.
NUTRITION FACTS:
Serving: 1Bowl | Calories: 328 kcal | Carbohydrates: 33g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1371mg | Potassium: 711mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1884IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg
Instant Pot Beef Barley Soup Recipe
Ingredients
- 1 tbsp minced garlic
- 1 ½ to 2 pounds of beef stew meat cut into 1 ½ inch cubes
- 3 tbsp butter divided
- ½ c. diced onion
- ½ c. diced carrots
- ½ c. diced celery
- 1 sprig fresh rosemary or ½ tsp dried rosemary
- 2 medium bay leaves
- 1 c. Quick Barley or Barley Pearls
- 5 sprigs fresh thyme or ½ tsp dried thyme
- 6 c. beef broth
- 3 tbsp cornstarch
- 3 tbsp cool water
- 1 tsp salt
- 1 tsp ground pepper
Instructions
- Set the Instant Pot on Saute setting. Add 2 tbsp butter and let it melt.
- Season the stew meat with salt and pepper. In small batches, add the seasoned stew meat to the Instant Pot and cook until all sides are browned. To a bowl, transfer the browned meat.
- Add the rest of the butter to the Instant Pot once all the stew meat has been browned. Add the diced onion, diced celery, and diced carrots. Saute for about 3 minutes until translucent. Next, add the minced garlic and stir well. Saute for a minute more.
- Place all the browned stew meat back into the Instant Pot along with the accumulated liquids. Pour in the beef broth and add the fresh/dried herbs. Stir well. Put the lid on and make sure the valve is sealed. Set to Manual and the timer to 18 minutes.
- Let the pressure release naturally for 2 minutes once the timer has warned before carefully quickly releasing the rest of the steam from the pressure cooker.
- Take the lid off. Into the hot soup, stir in 1 c. of Quick Cook Barley.
- Whisk the cornstarch with the cool water in a small bowl, then stir this into the hot soup. Set the Instant Pot to “Saute” and bring the soup to a boil while stirring often. Continue to cook for another 10 minutes or until the barley is tender and the soup has thickened.
