Introduction

This Instant Pot Beef Barley Soup is a hearty and comforting meal perfect for any day of the week. Tender beef, nutritious barley, and fresh vegetables come together in a rich, flavorful broth that warms you from the inside out. With simple steps and an Instant Pot, you can enjoy this classic soup in less time.

A close-up view of a rich beef stew in a deep black bowl resting on a white plate, all placed on a white marbled surface. The stew has large chunks of dark brown, tender beef, scattered among thick slices of bright orange carrots and green celery pieces. The thick broth is glossy with a reddish-brown color and small bits of grains and herbs floating throughout. A brass-colored spoon is lifting a portion of the stew, revealing a layer of juicy vegetables and meat with visible glistening juices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning

1 – 2 tablespoons (15ml – 30ml) olive oil

1 large onion (250g), roughly sliced

3 medium carrots (275g), chopped

3 ribs celery (290g), chopped

6 garlic cloves (25g), minced

2 bay leaves

1 teaspoon (1g) dried thyme

2 tablespoons (30g) tomato paste

5 cups (1.25L) unsalted chicken stock or good quality beef stock

¼ teaspoon (2g) fine salt

1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)

¾ cup (150g) pearl barley

Kosher salt and ground black pepper to taste

Fresh Italian parsley for garnish

Fresh thyme for garnish

Instructions

Step 1: Heat the Instant Pot using the “Sauté More” function until it shows “HOT” (about 8 minutes). Pat the chuck roast dry and season one side generously with kosher salt and pepper. Add 1 to 2 tablespoons of olive oil to the pot, coating the bottom well. Place the seasoned side of the beef in the pot, then season the other side. Brown the beef for 8 minutes per side without flipping constantly. Remove and set aside once browned.

Step 2: Add sliced onions to the pot and sauté for 4 minutes. Add chopped carrots and celery, then sauté for another 3 minutes. Remove one-third of the vegetables and set aside to add back later for extra texture.

Step 3: Stir in minced garlic, bay leaves, dried thyme, and tomato paste. Sauté everything for 2 more minutes to develop flavor.

Step 4: Pour in 1 cup (250ml) of unsalted stock to deglaze the pot. Scrape the bottom well with a wooden spoon to lift the browned bits.

Step 5: Turn off the sauté function. Add fine salt, soy sauce, and fish sauce to the pot and mix quickly. Cut the browned chuck roast into 1¼ inch cubes and add all the meat along with its juices back to the pot. Pour in the remaining 4 cups (1L) of stock and the pearl barley, ensuring everything is submerged. Close the lid, seal the vent, and pressure cook on high for 20 minutes. Allow natural release for 20 minutes, then release any remaining pressure carefully.

Step 6: Open the lid and add the reserved vegetables back into the pot. Press “Sauté” and simmer for a few minutes until the vegetables are tender, stirring occasionally.

Step 7: Remove and discard the bay leaves. Taste and adjust salt as needed. Garnish with freshly chopped Italian parsley and thyme before serving.

Tips & Variations

For richer flavor, use beef stock instead of chicken stock.

If you prefer a thicker soup, add a little more barley or simmer uncovered after pressure cooking.

Substitute fish sauce with extra soy sauce if you want a milder umami note.

Fresh herbs like thyme and parsley add brightness—add more if desired.

For a slower cooker, brown the beef first and then cook on low for 6–8 hours.

FAQs

Can I use other cuts of beef for this soup?

Yes, cuts like brisket or stew meat can work well, but chuck roast is preferred for its tenderness and flavor when cooked under pressure.

Do I have to soak the barley before cooking?

No, pearl barley cooks well without soaking, especially under pressure. Just make sure it is fully submerged in the liquid for even cooking.

Dinner

Instant Pot Beef Barley Soup Recipe