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beef, barley and vegetable soup in a shallow white bowl

Instant Pot Beef & Barley Soup Recipe

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4.34 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Come to pressure 10 minutes
Total Time 1 hour
Yield 4 servings
Category Soup
Cuisine American
Author Lauren Grant

Description

A quick and cozy beef and barley soup recipe to keep on rotation through the cooler months. Tender chunks of beef, large bites of veggies and chewy barley swim around in an umami-rich broth that's worth slurping every drop.

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Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless beef chuck, visible fat trimmed and cut into 1-inch pieces
  • Morton kosher salt
  • 1 yellow onion, chopped
  • 4 large cloves garlic, thinly sliced
  • 4 large carrots, cut into 1-inch chunks
  • 3 stalks celery, cut into 1-inch chunks
  • 2 bay leaves
  • ½ ounces dried porcini mushrooms, finely chopped (¼ cup)
  • ⅔ cup pearled barley, rinsed
  • 6 cups low-sodium chicken broth or beef broth
  • 1 lemon
  • ½ cup chopped fresh herbs, such as parsley and/or dill

Instructions

  • Heat 1 tablespoon oil in Instant Pot on sauté function. Pat beef dry with paper towels; season with 1 teaspoon salt. Add half of beef in an even layer and cook until browned on all sides, 6–8 minutes. Using a slotted spoon, transfer beef to a bowl. Add remaining tablespoon oil to reserved drippings, repeat browning with remaining beef, cooking 6 minutes. Transfer beef to bowl.
    chunks of beef cooking in an instant pot
  • Add onion, garlic and 1 teaspoon kosher salt to drippings; cook 4 minutes.
    onions cooking in an instant pot
  • Stir in carrots, celery, bay leaves, porcini and barley.
    onions, carrots, celery and a bay leaf cooking in an instant pot
  • Stir in broth, browned beef and any accumulated juices.
    vegetables and broth cooking in an instant pot
  • Lock lid in place and turn pressure release valve to "sealing". Select high pressure cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  • Using a wide shallow spoon, skip excess grease from surface of stew.
  • Season with 2 tablespoons lemon juice and fresh dill and parsley. Season with salt to taste.
  • Top each serving with minced lemon zest.

Notes

I recommend using a 6-quart or larger Instant Pot.
A 2-pound boneless beef chunk should weigh at least 1½ pounds once trimmed.
Storage: 
Let the soup cool completely then transfer to airtight containers and store in the refrigerator for up to 1 week. You can also store the soup in the freezer for up to 3 months. Reheat the leftovers over low heat on the stovetop.

Nutrition

Serving: 1/4 recipeCalories: 530kcalCarbohydrates: 37gProtein: 51gFat: 19gSaturated Fat: 4gCholesterol: 109mgSodium: 876mgFiber: 8gSugar: 5g
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