Description

A hearty and flavorful Instant Pot Beef Barley Soup featuring tender beef chuck, pearl barley, fresh vegetables, and aromatic herbs. This comforting soup is easy to prepare with step-by-step instructions for browning, sautéing, and pressure cooking, resulting in a nourishing meal perfect for any day.

Ingredients

Scale

Beef and Seasoning

2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
Kosher salt and ground black pepper to taste
1 – 2 tablespoons (15ml – 30ml) olive oil

Vegetables

1 (250g) large onion, roughly sliced
3 (275g) medium carrots, chopped
3 ribs (290g) celery, chopped
6 (25g) garlic cloves, minced

Herbs and Spices

2 bay leaves
1 teaspoon (1g) dried thyme
2 tablespoons (30g) tomato paste

Liquids and Grains

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

Garnish

Freshly chopped Italian parsley
Fresh thyme sprigs

Instructions

Brown Chuck Roast Steak: Heat the Instant Pot using the “Sauté More” function until it indicates “HOT” (about 8 minutes). Pat dry the chuck roast and season one side generously with kosher salt and black pepper. Add olive oil to coat the pot’s bottom, place the seasoned side down, then season the other side. Brown the meat for 8 minutes per side without flipping frequently. Remove and set aside once browned.
Sauté Onion & Vegetables: Add sliced onions to the Instant Pot and sauté for 4 minutes. Add chopped carrots and celery, sauté for 3 more minutes. Remove one-third of these vegetables and set aside for later use to maintain texture.
Sauté Garlic & Herbs: Add minced garlic, bay leaves, dried thyme, and tomato paste. Sauté everything together for 2 minutes until fragrant.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted stock and scrape the bottom of the pot thoroughly with a wooden spoon to lift all browned bits, enhancing flavor.
Pressure Cook Beef Barley Soup: Turn off the sauté mode. Add fine salt, soy sauce, and fish sauce to the pot and mix briefly. Cut the browned chuck roast into 1¼ inch cubes and add them with their juices into the pot along with the remaining 4 cups (1L) stock. Stir in the pearl barley, ensuring it is submerged. Close the lid with the venting knob in sealing position. Set to Pressure Cook at High for 20 minutes, then Natural Release for 20 minutes. After, release the remaining pressure manually and carefully open the lid.
Add Vegetables Back in Soup: Return the reserved vegetables to the Instant Pot. Press the “Sauté” button, and simmer for a few minutes to soften the vegetables further. Stir occasionally.
Season & Serve: Remove and discard the bay leaves. Taste and adjust salt as needed (about 3 large pinches recommended). Garnish with freshly chopped Italian parsley and thyme sprigs. Serve hot for a comforting meal.

Notes

Make sure to pat dry the chuck roast before browning to achieve a better sear.
Setting aside some vegetables before pressure cooking helps preserve their texture and adds freshness to the soup.
You can substitute fish sauce with an equal amount of regular soy sauce if you prefer a milder flavor or for dietary restrictions.
Natural pressure release ensures the beef remains tender and prevents splattering when opening the Instant Pot.
Adjust seasoning at the end as broth concentrates during cooking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: beef barley soup, instant pot soup, hearty soup, beef chuck soup, healthy comfort food