Instant Pot Beef Barley and Mushroom Soup

feeds a crowd
Feeds a crowd
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2 tbsp Olive oil
1 ½-2 lb Stewing beef cut into 1-inch cubes
1 Onion large, chopped
4 cloves Garlic minced
10 Cremini mushrooms sliced
1 tbsp Balsamic vinegar or worcestershire sauce
12 oz Potatoes white baby or red potatoes, chopped
2 Carrots chopped
2 ribs Celery chopped
⅔ cup Pearl barley dry, rinsed
½ tsp Dried rosemary
½ tsp Dried thyme
4 cups Beef broth low sodium
2 cups Water
Salt to taste
Black pepper to taste
Optional topping:
Basil fresh

Nutritional information

  • Optional topping:

Instant Pot Beef Barley and Mushroom Soup


I love this Instant Pot Beef Barley and Mushroom Soup. It is quite a similar recipe to another beef and barley soup I make in my Instant Pot, but this one showcases mushrooms, which ups the flavor in my opinion! This soup is a great recipe to feed a crowd.

To make this soup, start by sautéing beef in the Instant Pot. Remove the beef to a separate plate and sauté onions, garlic and mushrooms. Add broth to deglaze the pot and return the beef. Cook the soup at high pressure and allow it to release naturally before serving.

To make Instant Pot Beef Barley and Mushroom Soup, you will need the following ingredients:

Ingridiens for Instant Pot Beef Barley and Mushroom Soup

Steps to make Instant Pot Beef Barley and Mushroom Soup


Cook beef


Season the beef cubes with salt and pepper. Switch on the sauté function on the Instant Pot. Heat 1 tablespoon of oil in the pot brown the beef in batches. Once browned, transfer to a bowl and repeat with the remaining beef.


Sauté onions


Add the onion to the instant pot and sauté for about 2-3 minutes until soft and starting to brown.


Add garlic and mushrooms


Add the garlic and mushrooms to the onion and sauté for 3-4 minutes, until the starting to brown and most of the liquid from the mushrooms has evaporated.


Deglaze the pot


Add 2 tablespoons of broth to the pot to deglaze it. Stir and scrape the bottom of the pot to incorporate the brown bits. Add 1 tablespoon of balsamic vinegar and stir to combine.


Add beef and season


Return the browned beef to the pot along with 12 ounces of chopped potatoes, 2 chopped carrots, 2 chopped celery ribs, ⅔ cup dry pearl barley, ½ a teaspoon each of dried rosemary and dried thyme, 4 cups of beef broth, and 2 cups of water. Season and stir.


Set Instant Pot


Close and seal the lid of the Instant Pot. Cook at high pressure for 25 minutes. Once the soup is ready, allow the natural pressure to release for at least 15 minutes before quick pressure release to completely depressurize (until the floating valve drops).


Adjust seasoning


Open the Instant Pot and give the soup another stir. Taste and adjust seasoning by adding salt and pepper to taste.



Serve topped with fresh basil.

This Instant Pot Beef Barley and Mushroom Soup is a delicious wholesome soup to try in your Instant Pot. Try it out soon and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

Much easier and quicker than cooking it in my pot! Thanks for sharing!

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