The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you’ve ever known. This is a very popular recipe from my first (orange) cookbook 😉
Instant Pot Beef & Barley Soup
The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you've ever known. This is a very popular recipe from my first (orange) cookbook 😉
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 large (or 2 medium) carrots, peeled and diced
- 2 ribs celery, sliced into 1/4-inch pieces
- 2 pounds chuck meat, cut into chunky (yet bite-size) cubes
- 6 cloves (2 tablespoons) garlic, minced
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons seasoned salt
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 pound baby or fingerling potatoes, skins-on and quartered/roughly chopped
- 2 bay leaves
- Add the olive oil to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of the oil heating, add the onion, carrot and celery. Sauté for about 5 minutes, until it softens just a bit.
- Add the beef and garlic and sauté for another 2-3 minutes, until the beef is lightly browned on the edges.
- Add the broth, barley, Worcestershire sauce, seasoned salt, thyme and black pepper. Use a wooden spoon to give it a good stir, scraping any browned bits up from the bottom of the pot. Top with the potatoes and bay leaves.
- Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 20 minutes. When done, allow a 15-minute natural release (meaning you do nothing for 15 minutes) followed by a quick release.
- Ladle into bowls and serve with some bread (be it crusty French/Italian or garlic knots)!
The more this soup sits after cooking, the more the barley will absorb the broth, making the barley very soft. You'll also have a thicker, very hearty soup. If you re-heat any leftovers and desire more broth, feel free to simply add some more to your liking.
Just want to let you know you’re delivery is perfect. I really enjoy your presentation and can’t wait to try it myself. Thanks for sharing.
Love your videos and presentation
Could this be frozen??
It is not a good idea to freeze anything that has potatoes in it – the texture changes to a mealy consistency.
I freeze soups like this without potatoes and when I reheat them I nuke a medium Yukon gold potato til done, cube and add to soup.
Yes it can be frozen.
Can’t wait to make this! How many servings does this make?
It says 6 servings
Made about 8 servings for us
This looks delicious. Is there anyway to include Nutrition info? My husband has an insulin pump & needs to know serving size/carb amounts. Thank you.
What is the carb count per bowl (10 oz)?
I’m doing keto as well, wish it was more carb friendly, but will be saving this for a cheat day. LOL
In your recipe card you need a comma between barley and Worcestershire.
Hi!!! I love your recipies and you’ve the reason I can still enjoy chicken and broccoli since I was diagnosed with celiac disease… your resipies really are THE BEST!!!
For a gluten free option, can rice be used instead of barley?
Would there be any change to liquid or cooking time?
I love Jeffrey’s recipes but Kristin @Iowagirleats has celiac disease and has great recipes too.
I was going to ask this myself. We are gluten free in my home. I’m going to try it with either rice or quinoa.Thanks.
This soup was beautiful and all the ingredients cooked up nicely, the beef was tender, however it was way too salty for me. I would only add 1.5 teaspoons (not tablespoons) or less of the seasoning salt. Especially with all the bouillon.
Interesting. Everyone’s taste buds are different but I cannot tolerate an over salted dish. I stand by my measurements for the seasoned salt as written but you can always start with less and add more to your liking if you’re prone to be more sensitive to salt.
Made this yesterday and it was very good. I adjusted the salt too, just a teaspoon, my broth was already salted, and it came out perfect. Thank you!
Katie, I used low sodium broth and thought the soup was delicious!
Donna Lee Tsiros
The different broth with low sodium might be the difference here!
I used 1/2 tbsp. seasoned salt and for me, that was the perfect amount of salt.
I came to the comments to see if it was too salty as that seemed like a lot of seasoned salt to me. I too used 1.5 tsp..maybe they have a typo?
Keith A Hekman
It was too salty for my family. 2nd time I used 1tsp and it was good. I would recommend starting with less as it is easier to add later
Hello! I have an eye of round in the freezer. Can I use that?
I just made this recipe with an eye of round and it turned our fine. Unfortunately I did not have seasoned salt so just used a teaspoon of sea salt. Also, the 2 teaspoons of thyme was too strong for our family — maybe because we didn’t have seasoned salt — so next time I would use just 1 teaspoon.
Love your recipes. Perfect meal for temperatures in the teens here in NJ. tonight. We didn’t have the barley but made it anyway as per your instructions. Soooo delicious!! We used the better than beef bouillon and not too salty at all. Next time we will be sure to have the barley to soak up all the soup, but we managed ok!
Love it and will be making it often this winter.
If I use ground beef instead of chuck meat how long to pressure cook? Thank you so much. Your recipes are AMAZING!!!!
My husband and I love this soup! The meat was very tender, practically melted in our mouths. I used 4 cups of beef stock and 2 cups of vegetable stock and added a tsp of Beef Better than Bouillon. Can’t wait to have leftovers, as I’ve read it will have a better taste. It’s gonna be hard to beat fresh from the pot though! Thanks for another great recipe!
All I could find was quick cooking Barley. Would I need to change anything in the recipe to use it? I am concerned it will be over cooked.
Give it a shot
Hi Jeffrey. FYI as folks were asking—I tried quick cook barley set to 15min (cause it cooks faster) and got a burn notice. I think it is because quick cook is the stickiest of the types. I also did not rinse them first which might have helped. Since it didn’t come to pressure, I scraped the bottom and I am trying again. I have the Pro model, so if it doesn’t work this time, I’m just going to move the pot to the stove and finish it to save the food. 🙂
Ah the recipe doesn’t call for quick cook barley. It must be regular!
Hi!! Did you try with the quick cooking Barley? It’s all I can find as well.
My IP sucks at sauteing and browning beef. Have to use a skillet for that part. Just sealed the lid and am looking forward to eating it. Are u sure about the measurement for seasoned salt? 1.5 tbsp? Seemed like a lot. Cut it back and will adjust when it’s cooked.
What is in your seasoned salt?
Love, love, love your recipes Jeffrey. I’ve got both your orange and blue recipe books. Would I be able to use a sirloin tip roast instead? I’m trying to use up what I have in my freezer.
That’s what I’m going to use…Sirloin Tip…I think it will work fine.
Nutritional content? Calories, etc. Thanks!
Love this recipe, but each time I have made it, I’m always late serving dinner. I always say…I should have started 30 mins sooner.
Your prep time is more than 10 mins, especially if it’s a chuck roast. Trimming all that fat off is not fun! 🙂 I’ve found that chuck top works well.
Also, cook time of 35 mins doesn’t include pressurization time.
Finally, if it’s quick barley (all we have locally) instead of regular pearl barley, we have to add it and cook for 10 mins in a boil after pressure cooking is done.
All I have is unhulled barley that I use for my bread making. I wonder if it would work?
I mean I have hulled Barley, but don’t know how to edit. 🙂
I didn’t add potatoes but i added 2 tsp thyme. Is this going to be too thymie (as potatoes absorb salt and herb such as thyme)??
I have a insta pot mini the 3qrt . To make this do I just cut the ingredients amount in half?
This was perfect exactly as writ! I bought stew meat, already cut into pieces which was easy peasy and it turned out really tender. The amount of seasoned salt (I use Johnny’s) was just right for our tastes. Yum!
I’ve tried about 10 of your recipes so far and they all have been amazing! Got this one in right now and the house smells awesome. Can’t wait to try it.
I would say that this was a perfect soup and it was. To avoid the high salty content and taste, just use reduced salt beef broth readily made. That does the trick. The flavor was a total surprise. Delicious and hearty. Trouble is, there is enough soup to fill the entire instant pot and there are only two of us. Well, it looks like we will have to store some for a while. Great recipe
This recipe is so good. A cup serving fills me up, so with three people eating it, it’s taking a while to eat all of it. I’ll definitely put this in my rotation to make again.
I don’t eat beef. Is it possible to sub chicken for this soup? Thanks so much for your help!
Sure thing! I’d suggest boneless, skinless thighs.
Delicious! Fantabulous! Perfect!
Thank you for this wonderful recipe. Loved it!
I made this last night for supper!! Delicious!! My husband and son loved it!! I was wary of the 1 1/2 tbsp. of salt but I used it anyway. Still delicious but I might try a bit less salt the next time!!
I only have quick barley. Can’t find regular barley. What should the cooking time be?
I have an 8qt Duo. Do you think it would fit if I doubled the recipe for a large crowd?
Jeffrey, I made this last night and added mushrooms to it. It was wonderful and easy to make. The beef was fork tender. Thank you for all your recipes.
You’re so welcome!
Fantastic. I must confess myself guilt of adding a can of No Salt Added Diced Tomatoes
Cathy E Sanford
This was an excellent dish. I used two types of beef from my local pasture and it was just perfect.
Quick barley, or regular? I bought regular, so I hope it works . . .
Can you put the nutrition list on here like the sugar, carbs, salt please