Super rich, freezer friendly, and delicious, this Instant Pot Beef and Barley Soup is comfort in a bowl!
Instant Pot Beef and Barley Soup
I feel like there is nothing better than a big ol’ bowl of hearty beefy soup. The type of soup you reach for whenever you need a comforting meal that warms you inside out. This Instant Pot Beef and Barley Soup is just that!
This pressure cooker barley soup is hearty, beefy, and is full of healthy goodness! I want to say that it’s perfect for the cold seasons because it’ll warm you right up but I’m one of those soup people who can have hot soup on a hot day and not complain.
The best part about this Instant Pot beef barley soup is that it’s also freezer friendly. So you can make a batch, freeze what you don’t want to eat right away, and slowly polish off the soup throughout the next couple of months. That’s pretty much how I plan on getting through the rest of the year and holiday season – all the freezer friendly meals!
What You’ll Need To Make This Beef and Barley Soup in the Instant Pot
- olive oil
- stew beef
- onion
- carrots
- garlic
- seasoning: dried basil, dried oregano, salt, pepper
- mushrooms
- canned diced tomatoes
- barley
- beef broth or stock
How to Make Instant Pot Beef and Barley Soup
- On sauté mode on your Instant Pot, add in olive oil and the beef to lightly brown.
- Once browned, add in onions, carrots, garlic, dried basil, dried oregano, salt, and pepper. Mix well and make sure there aren’t any pieces burnt or stuck in on the bottom of the pot.
- Add in mushrooms, canned diced tomatoes with the liquid, barley, and beef broth. Do not mix. If needed, gently pat the barley into the liquid but do not stir.
- Place the lid on, set to sealing, and set the IP on manual for 10 minutes. It can take up to 30 minutes for the pot to come up to pressure due to all the liquid and ingredients!
- When done, quick release if in a rush or let it natural pressure release if you have time – the beef is much more tender when NPR but is still just as tasty if you QR!
Tips and Notes
- This Instant Pot barley soup recipe was only tested in an Instant Pot DUO Plus 60, 6 Qt 9-in-1.
- To get the Instant Pot up to pressure faster, I pre-heated my beef broth. Hot liquid comes up to pressure much faster than cold.
- I find browning the beef first adds more depth of flavour to the overall Instant Pot barley soup. However, if you’re in a rush for time, you can skip this step. But as I said, I would recommend you do it for the best tasting Instant Pot beef barley soup!
How Long Can This Instant Pot Barley Soup Last in the Fridge?
- I store my IP barley soup in an airtight container or mason jar after it has cooled.
- It will last it in the fridge for a maximum of 4 days.
- I reheat in the microwave or on the stove top.
Is this Pressure Cooker Beef and Barley Soup Freezer Friendly?
This Instant Pot barley soup is definitely freezer friendly! Here’s how to freeze it:
- After the beef and barley soup has cooled, transfer to freezer friendly airtight containers or freezer bags.
- With freezer bags, you can lay the soup flat so after it’s frozen, you can store it easily. It also thaws faster.
- Allow it to thaw in the fridge overnight and reheat on the stove top or microwave.
Instant Pot Beef and Barley Soup
Ingredients
- 1-2 tbsp olive oil
- 1 lb stew beef, cut to around 1-1.5" cubes
- 1 onion, sliced
- 2 carrots, diced
- 5 cloves garlic
- 1.5 tbsp dried basil, or more
- 1.5 tbsp dried oregano, or more
- 1 tsp salt
- 1 tsp pepper
- 450 grams mushrooms, more or less, quartered
- 796 ml canned diced tomatoes
- 1 cup barley
- 4.5-5 cups beef broth or stock
Instructions
- On sauté mode on your Instant Pot, add in olive oil and the beef to lightly brown.
- Once browned, add in onions, carrots, garlic, dried basil, dried oregano, salt, and pepper. Mix well and make sure there aren’t any pieces burnt or stuck in on the bottom of the pot.
- Add in mushrooms, canned diced tomatoes with the liquid, barley, and beef broth. Do not mix. If needed, gently pat the barley into the liquid but do not stir.
- Place the lid on, set to sealing, and set the IP on manual for 10 minutes. It can take up to 30 minutes for the pot to come up to pressure due to all the liquid and ingredients!
- When done, quick release if in a rush or let it natural pressure release if you have time – the beef is much more tender when NPR but is still just as tasty if you QR!
Nutrition Per Serving
MORE INSTANT POT SOUPS TO TRY!
- Healthy Instant Pot Lasagna Soup
- Instant Pot Korean Inspired Spicy Chicken Noodle Soup
- Healthy Instant Pot Turkey and Lentil Chili
- Roasted Tomato Garlic Soup
- Instant Pot Broccolini Broccoli Cheddar Soup
- Instant Pot Thai Carrot Sweet Potato Soup
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Pat says
Great hearty soup. A thicker soup but we liked it that way. I added some frozen mixed vegetables and did 2 extra minutes. Thanks for a yummy recipe.
Carmy says
So happy you enjoyed this! I love the additional vegetables!
Kim says
Hi…..can you use quick barley in this?
Carmy says
Hi Kim, unfortunately I’ve never tried. However, I think quick barley would be overcooked if used.
Cheryl says
Made this recipe. Used fresh mushrooms. Cooked on Instant pot soup setting put time to 10 minutes and let it natural release. It cam out perfect.
Carmy says
Yay! So glad it came out perfectly! Enjoy!