This flavorful Instant Pot beef and barley soup is easy to make, requires minimal hands-on time, and delivers tender meat and a comforting, well-seasoned broth.
Pressure cooking soup in an Instant Pot simplifies the whole process: you don’t need to watch the pot, it won’t boil over, and it keeps warm when finished. This beef barley soup is straightforward to prepare and makes a satisfying family dinner.
How to make beef barley soup in an instant pot
Start by sautéing the minced onion in the Instant Pot on the Sauté setting until translucent. Push the onions to the side, add the beef chunks and brown them, seasoning with salt and pepper as they cook. When the meat is nearly browned, add the minced garlic and stir until fragrant.
Next, add diced carrots, diced celery, paprika, pearl barley and beef broth. Stir everything together, close and lock the lid, and set the pressure valve to SEALING.
Pressure cook on high for 20 minutes. When the cook cycle finishes, allow a natural pressure release for about 10 minutes, then carefully release any remaining pressure and open the lid.
If you prefer a thicker soup, make a quick thickener: in a small saucepan combine paprika and all-purpose flour, add oil and cook briefly over medium-high heat. Stir in about a cup of hot soup liquid until smooth, cook for a minute or two, then pour the mixture back into the pot and simmer on Sauté for 1–2 minutes to integrate.
After finishing, taste and adjust seasoning, then serve hot.
What to serve with Instant Pot beef barley soup
This soup pairs wonderfully with homemade bread, dinner rolls, buttered toast, grilled cheese, cornbread or a simple salad. Choose sides depending on whether you want the soup to be a starter or the main course.
Can I make beef barley soup in advance?
Yes. The flavors often deepen after a night in the fridge. Two things to keep in mind: don’t over-salt the soup initially, since flavors concentrate over time; and barley continues to absorb liquid, so the soup will thicken in storage — add broth or water when reheating if needed.
Tips for the best pressure-cooker beef barley soup
- Use extra virgin olive oil or your preferred cooking oil for sautéing.
- To save prep time, use a frozen mirepoix mix (carrots, celery, onion) — about 3 cups — and add it when you sauté the onions.
- Bay leaves (one or two) can add subtle depth; remove them before serving.
- If you don’t have beef broth, chicken or vegetable broth work as substitutes, though flavor will be milder.
- For a heartier soup, increase the potatoes and raise the barley to about 2/3 cup.
More Instant Pot soup ideas you might enjoy include hearty vegetable soups, split pea, creamy tortellini, and classic minestrone.
Instant Pot Beef Barley Soup
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, minced (about 1 cup)
- 1 pound beef chunks (about 450 g)
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 5 garlic cloves, minced
- 2 teaspoons dried thyme
- 2 large carrots, diced (about 1 heaped cup)
- 2 large celery stalks, diced (about 1 heaped cup)
- ½ teaspoon paprika
- ½ cup pearl barley
- 6 cups beef broth
To thicken the soup:
- 2 tbsp olive oil
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
Instructions
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Turn on the Instant Pot and select SAUTÉ. Add oil and sauté minced onion until translucent, about 7 minutes. Push the onion to the side and add diced beef. Season with salt and pepper and brown the meat, stirring once or twice. Add garlic and stir until fragrant.
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Add carrots, celery, paprika, pearl barley and beef broth. Stir to combine.
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Close and lock the lid. Set the valve to SEALING and pressure cook on high for 20 minutes.
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When cooking ends, allow a natural pressure release for about 10 minutes, then carefully release any remaining pressure and open the lid.
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To thicken, whisk paprika and flour in a small saucepan, add oil and cook briefly. Stir in about a cup of hot soup liquid until smooth and cook for 1–2 minutes. Add the mixture back to the pot and simmer on SAUTÉ for 1–2 minutes, adjusting liquid if needed.
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Turn off the pot, adjust seasoning and serve with bread, rolls, toast or a salad.
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Enjoy!
Notes
- You can increase the beef quantity for a meatier, more filling soup.
- Substitute beef broth with chicken or vegetable stock if needed — flavor will be slightly different. Use low-sodium stock if you want more control over salt.
- Total time excludes the time the Instant Pot takes to come to pressure and the time for pressure release; allow about 10 extra minutes for coming to pressure.
- The soup reheats well and often tastes better the next day. Store refrigerated for up to 3 days.
- Additional tips and serving suggestions appear in the article above the recipe card.
Nutrition
, Carbohydrates: 21 g
, Protein: 22 g
, Fat: 12 g
Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.