Instant Pot Beef аnd Barley Soup

hearty beef soup
Hearty beef soup
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1 lb Beef stew meat, cut into bite-sized pieces
Salt to taste
Black pepper to taste
3 tbsp Avocado oil divided, or as needed
8 oz Cremini mushrooms sliced
1 ½ cups Carrots roughly chopped
1 ½ cups Onion roughly chopped
1 cup Celery roughly chopped
2 cloves Garlic minced
½ cup Red wine dry
⅔ cup Pearl barley rinsed
1 tbsp Tomato paste
2 Bay leaf
½ tsp Thyme ground
½ tsp Beef bouillon base
1 pinch Red pepper flakes or more to taste
6 cups Beef broth no-salt-added

Nutritional information


Instant Pot Beef аnd Barley Soup


I frequently add barley to soup and I find it adds an extra bite to rustic soups. This Instant Pot Beef аnd Barley Soup is a fantastic recipe to try in your Instant Pot! Barley is a delicious chewy grain that tastes fantastic in stews and soups like this one. You should be able to find it easily in the grain section of your local grocery store.

To make this soup, start by browning beef in the Instant Pot. Remove the beef to a separate plate and sauté mushrooms. Once cooked, transfer the mushrooms to the beef plate and cook the veggies and garlic. Deglaze the pot with red wine before returning the browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined and cook on high pressure for 30 minutes. Remove the bay leaves and adjust the seasoning before serving. 

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

Ingridiens for Instant Pot Beef аnd Barley Soup

Steps to make Instant Pot Beef аnd Barley Soup


Cook beef


Season beef all over with salt and pepper. Switch the Instant Pot on to sauté. Heat 1 tablespoon of avocado oil in the pot and swirl to evenly distribute the oil. Add ½ of the beef and brown for about 5 minutes. Transfer the browned beef to a bowl and repeat with the remaining beef.


Sauté mushrooms


Heat another tablespoon of oil and add mushrooms. Cook while stirring until slightly tender. Remove to the plate with the browned beef.


Sauté veggies


Add another tablespoon of avocado oil to the pot. Sauté 1 ½ cups each of carrots and onions, and 1 cup of celery until the onions begin to soften. Add 2 minced cloves of garlic and cook for about 1 minute until fragrant.


Deglaze the pot


Pour ½ a cup of wine into the pot to deglaze it. Use a wooden spoon to scrape up any browned bits, and cook for 3-5 minutes until the wine has almost evaporated.


Add beef and mushrooms


Return the beef and mushrooms to the pot. Stir in ⅔ cup of pearl barley, 1 tablespoon of tomato paste, 2 bay leaves, ½ a teaspoon of ground thyme, ½ a teaspoon of beef bouillon base, 1 pinch of red pepper flakes, and 6 cups of no-salt-added beef broth. Stir until well combined.


Set Instant Pot


Close and lock the lid of the Instant Pot. Select high pressure and set the timer for 30 minutes. Allow the pressure to build for 10-15 minutes.


Release pressure once cooked


Use the natural-release method to release pressure for 15 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and remove and discard the bay leaves.



Taste and adjust seasoning before serving.

This Instant Pot Beef аnd Barley Soup is a terrific 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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Followed the recipe and turned out amazing! Thanks for sharing!

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