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Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup, a hearty soup full of tender beef, barley and vegetables. Quick to make.
Course Soup
Cuisine American
Keyword barley, beef, chicken soup, easy soup, Instant Pot

Ingredients

  • 1 tablespoon olive oil
  • 2 ½ lbs chuck roast or stew meat beef cut into bite-sized pieces
  • 1 large yellow onion chopped
  • 1 cup dry red wine like cabernet or zinfandel
  • 3 carrots sliced
  • 2 stalks of celery sliced
  • ½ cup pearled barley
  • 8 oz package of mushrooms quartered
  • ½ teaspoon dried thyme crushed if whole leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic crushed
  • 4 cups beef broth or stock
  • ¼ cup parsley chopped, for finishing
  • 2 tablespoons Worcestershire sauce optional for finishing

Instructions

  1. Hit the sauté function on the Instant Pot and adjust the heat to high.
  2. Add the olive oil and let it heat up.
  3. Then add in the beef in batches trying not to overcrowd the pot, and saute until the pieces begin to brown. Remove and repeat with the remaining beef.
  4. After finishing all the beef, remove and add the onion and saute for a few minutes until softened.
  5. Stir in the red wine to deglaze the bottom of the pot, scraping up all the browned bits of goodness.
  6. Add back in the beef along with the carrots, celery, mushrooms, garlic, barley, thyme, salt, and pepper. Stir to combine.
  7. Add the beef stock, making sure to not fill beyond the max fill line.
  8. Place the lid on and turn the nozzle or valve to the sealing position.
  9. Hit the manual button for pressure cook and set the time to 20 minutes.
  10. When the Instant pot has done cooking, let the pressure come down naturally, Usually about 20-30 minutes.
  11. Stir in parsley and Worcestershire sauce.
  12. Taste the soup and see if it needs any more salt. And serve.