There’s something undeniably comforting about a steaming bowl of Instant Pot Beef Barley Soup. The rich aroma wafts through the kitchen, teasing taste buds and warming hearts with promises of hearty flavors and delightful textures. warm healthy soup Each spoonful bursts with tender beef, tender barley, and vibrant veggies, creating a symphony of deliciousness that dances on your palate and wraps you in warmth. For more inspiration, check out this sliced beef tender recipe.
This Instant Pot Beef Barley Soup Recipe holds a special place in my heart. I remember the first time I made it for my family; they gathered around the table, their faces lighting up as they inhaled that savory scent. It was a cold winter evening, and this soup became our go-to comfort food. cozy broccoli potato soup It’s perfect for cozy family dinners or meal prep days when you want to whip up something nourishing and satisfying without spending hours in the kitchen.
Why You'll Love This Recipe
- This Instant Pot Beef Barley Soup is incredibly easy to prepare, making weeknight dinners a breeze
- It delivers deep flavors without requiring hours of simmering
- Visually appealing with colorful vegetables, it’s sure to impress anyone at your table
- Plus, it’s versatile enough to customize based on seasonal veggies or what you have in your pantry
When I served this soup last winter, my friends couldn’t stop raving about how flavorful it was; one even asked for seconds—which is a big deal in our circle!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Beef Chuck Roast: Cut into bite-sized pieces for tenderness; look for marbled cuts for extra flavor. For more inspiration, check out this tasty beef recipes recipe.
- Barley: Use pearl barley for a chewy texture; rinsing helps remove excess starch.
- Carrots: Fresh and vibrant, they add sweetness; chop them into even pieces for consistent cooking.
- Celery: Choose crisp stalks; they bring crunchiness and depth to the soup.
- Onion: A medium yellow onion works best; it adds aromatic sweetness when sautéed.
- Garlic: Freshly minced garlic elevates flavor; don’t skimp on this essential ingredient!
- Beef Broth: Opt for low-sodium broth to control salt levels while enhancing taste.
- Dried Thyme: A must-have herb for that earthy flavor; fresh thyme can also be used if available.
- Bay Leaves: Just one or two will infuse the soup with complex notes as it cooks. stuffed shells with spinach.
- Salt and Pepper: Essential seasonings to enhance all the flavors—season generously but taste as you go!
- Olive Oil: For sautéing vegetables; use high-quality oil for better flavor.
- Soy Sauce (optional): Adds umami richness—feel free to skip if you prefer a lighter broth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Aromatics: Start by setting your Instant Pot to the sauté function. Add olive oil and let it heat until shimmering, then toss in diced onions. Cook until they become translucent and fragrant—about 3-4 minutes.
Add Vegetables and Beef: Stir in the minced garlic, carrots, and celery, cooking for another 2-3 minutes. roasted vegetables side dish Once softened slightly, push the veggies aside and add your beef chunks. Sear until browned on all sides—this step is key for flavor!
Add Flavorful Liquids and Seasonings: Pour in beef broth along with soy sauce if using. Scrape any brown bits from the bottom of the pot—those are flavor gold! Toss in thyme, bay leaves, salt, and pepper.
Add Barley and Pressure Cook!: Finally, stir in rinsed barley until evenly distributed. Secure the lid on your Instant Pot and set it to cook on high pressure for 30 minutes.
Release Pressure and Serve!: After cooking is complete, allow natural pressure release for 10 minutes before switching to quick release. Carefully open the lid once all steam has escaped—watch out for hot steam! Remove bay leaves before serving warm bowls of this delightful soup.
This Instant Pot Beef Barley Soup will surely warm your soul on those chilly nights! Each bite offers a comforting blend of flavors that feels like a hug from the inside out.
Enjoy preparing this comforting dish that brings together family and friends around the dinner table!
You Must Know
- This Instant Pot Beef Barley Soup Recipe is packed with flavor and nutrition
- The rich aroma wafting through your kitchen will make you feel like a culinary genius
- Plus, it’s a hearty meal that warms you up from the inside out
Perfecting the Cooking Process
First, sear your beef to develop flavor, then add vegetables and barley before pressure cooking for tender results.
Add Your Touch
Feel free to swap pearl barley for quinoa or toss in your favorite veggies for a personal twist.
Storing & Reheating
Store the soup in an airtight container in the fridge for up to three days. Reheat on low heat until warmed through.
Chef's Helpful Tips
- This Instant Pot Beef Barley Soup Recipe is not just comforting; it can be tailored based on what’s in your pantry
- Use leftover beef or even chicken for a different flavor
- The wholesome ingredients create a delicious dish perfect for any occasion
Making this soup brings back fond memories of cozy winter nights spent with family, sharing stories over steaming bowls of goodness.
FAQ
Can I use frozen beef for this Instant Pot Beef Barley Soup Recipe?
Yes, but ensure it’s thawed properly before searing to achieve the best flavor.
How long does it take to cook in an Instant Pot?
The total cooking time is about 40 minutes, including pressure build-up and release.
What other grains can I substitute in this recipe?
You can substitute barley with farro or rice for different textures and flavors.
Instant Pot Beef Barley Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
Description
Warm up with this hearty Instant Pot Beef Barley Soup, featuring tender beef, chewy barley, and vibrant vegetables. Perfect for family dinners or meal prep, this comforting soup is easy to make and packed with flavor. With just one pot, you can enjoy a delicious and nourishing meal without hours in the kitchen.
Ingredients
- 1 lb beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp soy sauce (optional)
Instructions
- Set your Instant Pot to the sauté function. Add olive oil and heat until shimmering. Sauté onions until translucent (3–4 minutes).
- Stir in garlic, carrots, and celery; cook for another 2–3 minutes. Push veggies aside and sear beef chunks until browned.
- Pour in beef broth and soy sauce (if using). Scrape any brown bits from the bottom of the pot. Add thyme, bay leaves, salt, and pepper.
- Stir in rinsed barley until evenly distributed. Secure the lid and set to high pressure for 30 minutes.
- Allow natural pressure release for 10 minutes before quick release. Remove bay leaves and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg