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
Scale
- 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