Easy Beef Barley Soup Recipe

Forget about slaving over a hot stove for hours! This Easy Beef Barley Soup comes together in a flash thanks to your trusty Instant Pot. It’s packed with tender beef, hearty barley, and a medley of flavorful veggies, all simmered in a rich and savory broth. Perfect for busy weeknights or lazy Sundays, this soup is a comforting classic that will warm you from the inside out.

Why You’ll Love This Recipe

• It’s a time-saver: The Instant Pot works its magic to deliver a flavorful soup in a fraction of the time it would take on the stovetop.
• Hearty and satisfying: This soup is packed with protein and fiber, making it a complete and fulfilling meal.
• Flavorful and aromatic: The combination of beef, barley, veggies, and herbs creates a symphony of flavors that will tantalize your taste buds.
• Easy to customize: Feel free to add your favorite veggies or adjust the seasonings to your liking.

this Recipe

Ingredients for Easy Beef Barley Soup (Instant Pot)

This soup is made with simple, wholesome ingredients that create a depth of flavor. Here’s what you’ll need:

• Beef Stew Meat: Cut into bite-sized pieces for optimal tenderness.
• Olive Oil: For sautéing the veggies and browning the beef.
• Onion, Carrots, Celery: The classic aromatic trio that forms the flavor base of the soup.
• Garlic: Adds a pungent kick.
• Beef Broth: The foundation of the soup’s rich flavor.
• Pearl Barley: Adds a chewy texture and heartiness to the soup.
• Worcestershire Sauce: Adds a depth of savory flavor.
• Seasoned Salt: A blend of salt and herbs that enhances the overall taste.
• Dried Thyme: Adds an earthy, herbal note.
• Black Pepper: For a touch of spice.
• Parmesan Cheese Rind (optional): Adds a subtle cheesy flavor and richness to the broth.
• Bay Leaves: Adds a subtle, aromatic complexity.

How to Make Easy Beef Barley Soup (Instant Pot)

Step 1: Brown the Beef

Turn your Instant Pot to the Sauté setting. Heat the olive oil and then add the beef stew meat. Cook, stirring occasionally, until the beef is browned on all sides.

Step 2: Sauté the Veggies

Add the onion, carrots, and celery to the pot and cook until softened. Then, stir in the garlic and cook for another minute until fragrant.

Step 3: Add the Remaining Ingredients

Stir in the tomato paste, beef broth, barley, Worcestershire sauce, seasoned salt, thyme, and black pepper. Add the parmesan cheese rind (if using) and bay leaves.

Step 4: Pressure Cook

Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.

Step 5: Natural Release

Allow the pressure to release naturally for 15 minutes. Then, carefully release any remaining pressure.

Step 6: Serve and Enjoy!

Remove the bay leaves and parmesan cheese rind (if used). Give the soup a good stir and serve hot. You can garnish with fresh parsley or a dollop of sour cream if desired.

Tips for Making the Recipe

• Beef variations: You can use chuck roast or even ground beef in this recipe.
• Barley alternatives: If you don’t have pearl barley, you can use quick-cooking barley or even brown rice.
• Veggie additions: Feel free to add other vegetables like mushrooms, leeks, or potatoes.

How to Serve Easy Beef Barley Soup

• Cozy meal: Serve this soup as a comforting and satisfying meal on a cold day.
• Side dish: Pair it with a crusty bread or a side salad.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup on the stovetop or in the microwave until heated through.

FAQs

Can I make this soup in a slow cooker?
Yes, you can! Simply brown the beef and sauté the vegetables in a separate pan, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or high for 4-6 hours.

Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw¹ overnight in the refrigerator before reheating.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more broth or water.

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but you’ll need to use less. A general rule of thumb is to use about 1/3 of the amount of dried herbs as fresh.

There you have it! A simple and delicious recipe for Easy Beef Barley Soup (Instant Pot). I hope you enjoy it!

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