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Instant Pot Beef Barley Vegetable Soup

December 20, 2020 by Sandy 108 Comments

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Instant Pot Beef Barley Vegetable Soup is total comfort food! A wonderful one-pot meal. This pressure cooker beef barley vegetable soup recipe has chunks of tender beef, carrots, cabbage, potatoes and more. An old fashioned, hearty beef barley soup.

Instant Pot Beef Barley Vegetable Soup in a white bowl with spoon next to two rolls
Originally published on 9/28/2017

Instant Pot Beef Barley Vegetable Soup

This is a fun recipe for me, and I’m proud to be sharing it with you! This recipe was originally my Nana’s, and was for a stove top pressure cooker. I adapted it for an electric pressure cooker.

What is the Best Meat to Use for Beef Barley Soup?

I prefer a cubed Chuck Roast for this beef barley soup in the Instant Pot. The meat becomes very tender and has a lot of flavor.

You can also use the pre-cut stew meat that you find in the grocery store, or cut up a roast that you have on hand.

Several of my readers have told me that they made this recipe with Venison or Elk meat with fabulous results!

Vegetable Substitutions

The vegetables in this pressure cooker beef barley vegetable soup recipe are basic: potato, carrot, cabbage, celery, tomatoes. Much like you would find in a beef stew recipe.

You could also add or substitute mushrooms, turnips, rutabagas, green beans, or any other hearty vegetable.

Keep in mind that this soup has a long cook time (because of the meat), so the veggies will be soft. Cutting the vegetables in larger pieces will help with them not being quits as soft.

Close up of Beef Barley Vegetable Soup in white bowl with spoon

This is a very hearty soup, it feels warm and good in your belly! It is really a one-pot meal. All you need is some bread or biscuits, and you’re good to go! If you are gluten-free, leave out the barley.

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If you make this comforting, delicious pressure cooker beef barley soup, please leave a comment with a star rating below. I would love to know how you liked Nana’s recipe!

4.88 from 41 votes
Instant Pot Beef Barley Vegetable Soup in a white bowl with spoon next to two rolls
Print
Instant Pot Beef Barley Vegetable Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

An old recipe of my Nana's that I have adapted for the electric pressure cooker (or stove top). Full of hearty vegetables, beef, and barley. A one-pot meal!

Course: Dinner, Soup
Cuisine: American
Keyword: pressure cooker beef barley soup recipe
Servings: 10 (1 cup) servings
Calories: 280 kcal
Author: Sandy Clifton
Ingredients
  • 2 Tbsp Olive Oil (or vegetable oil)
  • 1 lb Chuck Roast, or stew meat (cut in 1 1/2"-2" bite size chunks)
  • 1 Yellow Onion, chopped
  • 2 med Carrots, chopped
  • 1 cup Chopped Celery,
  • 3 Garlic Cloves, minced
  • 1 lb Potatoes, chopped (about 2 cups)
  • 8 oz Cabbage, chopped (about 2 cups)
  • 2 Bay Leaves,
  • 4 Sprigs of Fresh Thyme (or 3/4 tsp dried thyme leaves, not ground)
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/3 cup Pearl Barley, rinsed (not instant or quick barley)
  • 3 cups Beef Broth, (or Chicken Broth) low sodium
  • 1 - 14.5 oz Can of Diced Tomatoes (with juice) or 2 cups of fresh tomatoes, chopped
Instructions
  1. Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.

  2. Add the beef chunks and spread out in one layer on bottom of pot. Let cook for a couple of minutes to develop a crust.

  3. Turn the beef over and brown on other side.

  4. Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.

  5. Add the garlic, stir and cook for just a minute.

  6. Add the potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth. Stir.

  7. Cancel the Sauté setting and then add the tomatoes with juice and do not stir.

  8. Place the lid on the pot and set the steam release knob to the Sealing position.

  9. Press the Pressure Cook (or Manual) button and use the +/- button to select 20 minutes. High Pressure (This is a pretty full pot so it will take several minutes to come to pressure).

  10. When cooking cycle ends, leave the pot undisturbed for 10 minutes to naturally release some of the pressure. Then do a controlled Quick Release (short bursts) of the remaining pressure. When the pin in the lid drops, open the lid and very carefully stir the soup. Discard bay leaves. Taste and adjust salt if needed.

  11. Serve immediately.

Recipe Notes

If you are Gluten-Free, leave out the barley.

This soup has a long cook time (because of the meat), so the veggies will be soft. Cutting the vegetables in larger pieces will help with them not being quite as soft.

Resources to Make Instant Pot Beef Barley Vegetable Soup and More

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Filed Under: Dinner, Instant Pot, Instant Pot Soup Recipes, MOST POPULAR, Recipes, Soups, Stews & Chowders

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Comments

  1. Susan Heath

    December 27, 2020 at 8:43 am

    Am UK based, getting over Covid so no taste or smell, but I made this today and I know its a bowlful of goodness even though I cannot smell or taste it. Once cooled I will freeze in portions for when I need it. Just wish i could post a picture. It was just like my mum used to make. 😊

    Reply
    • Sandy

      December 27, 2020 at 6:09 pm

      I’m glad you are on the mend. Take care.

      Reply
  2. Jacki C

    December 26, 2020 at 7:55 pm

    Made this for dinner tonight and we all loved it! My husband said that I have to make it weekly or at least monthly!

    Reply
  3. Deb M

    December 22, 2020 at 5:30 am

    Hi Sandy love your recipes.. thanks for sharing.. I made this recipe as written but did not see what power level to use in the instructions. I used high power for 20mins and a 12 minute release but my veggies didn’t like it too much.. they were still whole but cooked too much.. did I miss something in the instructions?

    Reply
    • Sandy

      December 23, 2020 at 12:44 am

      You did it correctly. The veggies are supposed to be soft. If you make it again, just cut the veggies larger and/or cook a few minutes less. You could try low pressure, but I haven’t tested that as some pots don’t have that option.

      Reply
  4. mary

    November 30, 2020 at 4:21 am

    Are your recipes on your website for 3Qt or 6Qt?

    Reply
    • Sandy

      December 1, 2020 at 12:59 pm

      6 qt is my default. I do have several for the 3 qt, and many of my recipes will work in the 3 qt: https://www.simplyhappyfoodie.com/?s=mini

      Reply
  5. Kristina P

    November 16, 2020 at 5:24 am

    Beef, barley, and vegetable is one of my all-time favorites. My husband is not really a soup guy, but he loved this! I used stew meat, which came out beautifully tender, but when I make it again, I’ll add more meat for him. The tomatoes aren’t even noticeable in the finished soup, but they add a really nice flavor, and I would definitely recommend using fresh thyme and good beef stock. I left out the salt and we didn’t even need it since stock is usually salty on its own. This was perfect for a rainy day meal with some delicious sourdough bread. So easy in the Instant Pot! Another great recipe, Sandy. Thank you!

    Reply
  6. Sharon

    September 19, 2020 at 1:58 pm

    It had good flavor, however the vegetable were overcooked. Will try a shorter cook and stand time.

    Reply
  7. Mark

    August 14, 2020 at 11:24 pm

    I still use my old stove top pressure cooker. It is still hanging in there after 40 years. I added corn and green beans to the pot and it turned out awesome! Thanks for sharing your recipe.

    Reply
  8. Rose

    June 10, 2020 at 3:40 am

    I can’t find pearl barley, what adjustment would I need to make using quick barley? Or would it be better to cook the barley and then add to the finished soup?

    Reply
    • Sandy

      June 12, 2020 at 11:30 am

      I would add it to the soup after pressure cooking. Either cooked, or add it and use the sauté setting on Less/Low, and stir occasionally until done.

      Reply
  9. Eileen

    February 23, 2020 at 3:24 pm

    Excellent husband thinks I’m a real good cook thanks for sharing your recipe

    Reply
  10. Sharon

    February 9, 2020 at 11:05 am

    Great flavor! And the meat was so tender which is my family’s big complaint about using inexpensive cuts of beef ($2.99 a pound chuck). A winning recipe, going in to my permanent collection. Next time I’ll try some chopped chard to stealth insert dark leafy veggies.
    Thanks for sharing!

    Reply
  11. Michelle

    January 26, 2020 at 5:56 pm

    Did you use quick cook barley or medium barley for this recipe? It doesn’t specify

    Reply
    • Sandy

      January 27, 2020 at 2:30 pm

      Not quick cooking, just normal pearl barley.

      Reply
  12. Dixie Folzenlogen

    December 13, 2019 at 4:51 pm

    Hi Sandy,
    I made this soup and the flavor profile was delicious. I’m one of those people who does not like soft vegetables. Wondering whether I should reduce the time under pressure or the natural pressure release time to have my vegetables less soft? If I could tweak it somewhat that would be fabulous!

    Reply
    • Sandy

      December 15, 2019 at 4:44 am

      Hi Dixie, the cook time is all about getting the meat tender. You could try a shorter cook time and see if the meat is tender enough for you. Cutting the veggies a little larger also helps.

      Reply
  13. Becky

    December 10, 2019 at 8:51 am

    I’m out of cabbage. Will cauliflower work as a replacement and/or broccoli? I didn’t know if they would be overcooked.

    Reply
    • Sandy

      December 10, 2019 at 9:41 pm

      If you add cauliflower or broccoli, do so at the end and let the residual heat cook it. Put a lid on the pot and let it sit for 5-10 minutes.

      Reply
  14. Charles Franks

    November 8, 2019 at 11:10 am

    Made this awesome Soup a week ago. I didn’t have stew meat, had a beautiful Rib Eye steak. Being I have a 3 quart instant pot had to cut recipe by half. This turned awesome. Great Flavor,

    Reply
  15. Erin

    October 19, 2019 at 3:00 pm

    Making this tonight! I added corn, spinach, and a packet of good seasons italian seasoning. Can’t wait! Thanks for the recipe!!!

    Reply
  16. Charles Franks

    September 27, 2019 at 8:50 pm

    I’m new at instant pot cooking. This was second try in my 3qtr. This soup is awesome. I didn’t have cabbage sub with beet greens. Fantastic flavor. Thanks. Easy instruction to follow. For even an 80 year old to follow. I’ll
    be back for more instant pot recipes.

    Reply
  17. Paula

    April 28, 2019 at 4:41 pm

    I made this and used beef broth, red potatoes, added peas, and omitted the cabbage. It was delicious! Thank you!

    Reply
  18. Irene

    March 27, 2019 at 10:38 am

    Hi, I can’t wait to try this recipe. I am wondering if the barley is cooked with the soup recipe,will it take a lot of the broth from the broth and make it too dry?

    Reply
    • Sandy

      March 27, 2019 at 1:17 pm

      It will be nice and soupy. Some people have added a little extra barely. I would make it per my recipe and see how you like it first.

      Reply
  19. Werra Watson

    February 14, 2019 at 11:49 am

    Wanted to let you know that the recipe is pretty forgiving. I NEVER ask Hubby to help but he wandered through the kitchen while I was making this. I thought just two fresh tomatoes was not enough and asked him to please grab me a can of diced tomatoes. He popped open the can and I dumped them in. I could tell immediately he had grabbed the wrong can and indeed I had a can of Fire Roasted Tomatoes juice and all in the soup. Rather the freak out I embraced the mistake. You know what it gave the soup just a tiny kick and I think we will do it again. At any rate this soup is a huge Home Run. Again we made it with Plant Based Steak Strips and Vegetable broth so that its vegetarian for me. Meat eating husband still loves it.

    Reply
    • Sandy

      February 14, 2019 at 12:05 pm

      Nothing like a happy accident!

      Reply
  20. Irene mac Neil

    February 10, 2019 at 5:06 pm

    Just got my 8 quart Instant Pot and am going to try this recipe. Can I cook the barley in a separate pot? I find when I cooked it in other soup recipes the barley thickened the soup broth too much.

    Reply
    • Sandy

      February 10, 2019 at 5:19 pm

      Sure, just add it in after pressure cooking.

      Reply
  21. Werra Watson

    February 1, 2019 at 4:13 pm

    OMG I Decided to take your recipe and make it VEGETARIAN and Nana WOULD BE PROUD!! So for the Vegetarians out there. Instead of Chuck Roast I used one Package of Morningstar Farms “Steak Strips” and then used Vegetable Broth instead of the Chicken or Beef Broth. Partly defrosted the “Steak Strips” so I could then cut them into cubes. This soup is AMAZING. I could not have picked a better recipe. THANK YOU Simply Happy Foodie for sharing this.

    I am trying to rate it 5 Starts but it won’t let me rate it at all.

    Reply
    • Sandy

      February 1, 2019 at 4:39 pm

      Thank you, Werra! I’m so happy to know how well this recipe worked for you!

      Reply
  22. Gen

    February 1, 2019 at 3:25 pm

    Another Instant Pot favourite for the books! Thank you for sharing, it turned out wonderfully! Even my small children love it!

    Reply
    • Sandy

      February 1, 2019 at 4:39 pm

      Thank you, Gen! I’m so glad!

      Reply
  23. Linda

    January 23, 2019 at 8:04 pm

    This was absolutely delicious and I made the recipe exactly as stated. The meat was tender, the veggies held their structure, the amount of barley was perfectly proportioned to the rest of the ingredients, and the soup had lots and lots of flavor. This one is definitely a keeper.

    Reply
    • Sandy

      January 24, 2019 at 1:34 am

      Thank you, Linda! Nana would be so happy to know you liked her recipe!

      Reply
  24. Dora Monroe

    January 21, 2019 at 10:04 am

    If I used left over pot roast what would I change the cooking time to?

    Reply
    • Sandy

      January 21, 2019 at 4:14 pm

      I would cut the cook time down to about 8 minutes.

      Reply
  25. Donna

    January 14, 2019 at 6:37 pm

    I made this tonight for the first time, followed the recipe just minus the tomatoes because I’m not a fan and I have to say it was delicious! We loved it! Will be making this again. Thank You!

    Reply
    • Sandy

      January 14, 2019 at 8:31 pm

      That’s great, Donna! Thank you!

      Reply
  26. Linda C.

    January 12, 2019 at 10:23 pm

    Sandy, I am wondering if I can leave out the cabbage? I have everything else. Also, I have 1.7 lbs stew meat and 1.5 lbs potatoes. Could I make up for the cabbage with extra potatoes, or meat? Or if I did all of each would I increase the broth?

    Reply
    • Sandy

      January 13, 2019 at 3:15 pm

      Yes, you can leave out the cabbage and add extra meat/veggies. You will want to keep the cook time the same.

      Reply
      • Linda C

        January 14, 2019 at 2:44 am

        Thanks!

        Reply
  27. Tony

    January 1, 2019 at 4:18 pm

    Hi Sandy,
    Loved the flavor of this soup, the meat was perfectly cooked. I found everything else was overcooked and mushy. If I cut the veggies thicker and cook 5 minutes less will that work?
    Obviously I’m not an experienced cook, but always trying to be better.
    Thanks,
    Tony

    Reply
    • Sandy

      January 1, 2019 at 6:04 pm

      Hi Tony, yes, you do need to cut the veggies slightly larger. You can try 5 minutes less time as well to get the texture you like! Thank you for letting me know!

      Reply
  28. Elizabeth

    December 8, 2018 at 6:06 am

    I love this recipe! So delicious! Could it be frozen after you make it?

    Reply
    • Sandy

      December 8, 2018 at 8:25 am

      Yes it can!

      Reply
  29. lala

    December 2, 2018 at 10:02 am

    Made this, my husband didn’t like potato in soup so I left that out, it turned out great still! I love how we can get so much vegetables into this 🙂 he wants the soup to be thicker next time (though maybe it would have happened with the potato), so I might try to add cornstarch next time. Thanks for the recipe!

    Reply
    • Carrell

      January 7, 2019 at 10:18 am

      try parsnips instead. they hold up better than patatos

      Reply
  30. Meredith

    November 25, 2018 at 3:49 pm

    I HAVE A 3QT MINI INSTANTPOT, YOU SAID TO REDUCE BY 1/2 OR 1/3 WOULD COOKING TIME BE THE SAME? Would there be enough liquid to build pressure?

    Reply
    • Sandy

      November 25, 2018 at 5:39 pm

      Hi Meredith, yes, there will be enough liquid. If you cut the recipe in half, there will be 1 1/2 cups of liquid, which is plenty. I like my soup a little more soupy, so would use 2 cups. The cook time will remain the same (to cook the meat until tender).

      Reply
  31. Patricia

    November 25, 2018 at 2:53 pm

    I just made used my Instant Pot for the 1st time and tried your recipe, it is so good.
    Thank you

    Reply
    • Sandy

      November 25, 2018 at 5:40 pm

      Hi Patricia, thank you! I’m so glad you liked this recipe!

      Reply
  32. Leslie Sonne

    November 12, 2018 at 9:37 am

    Do you think the cooking time would be the same if you left out the meat?

    Reply
    • Sandy

      November 12, 2018 at 10:17 am

      The cook time would be much shorter as the meat needs a long cook time to become tender. Try 10 minutes with a 10 to 15 minute NPR.

      Reply
  33. Peggy Nunley

    October 28, 2018 at 12:59 pm

    Hi Kadie, I have been using my Multi Cooker for about 7 years now, and I was in a rut! I was not using it for all the things it can do. That’s why I’m happy that I found you! I love your comfort food recipes. Right now I’m waiting for my split pea soup to get finished! It smells great!

    Reply
  34. kadie

    October 15, 2018 at 12:35 pm

    I am so excited that I stumbled across your recipe one day after a couple Instant Pot fails. I was about to give up on my Instant Pot, but decided to give it one last shot with your recipe. The soup turned out amazing and has become an often requested favorite for my family and friends. Thank you so much for sharing your Nana’s recipe!

    Reply
    • Sandy

      October 15, 2018 at 12:55 pm

      Hi Kadie! I’m so happy that you found me! Thank you for your nice review!

      Reply
  35. Julie

    October 10, 2018 at 1:59 pm

    Do you know if it’s possible to double or make 1.5x this recipe in a 6 quart? I have to make soup for a teacher potluck at school, and I want to be able to serve the maximum number servings I can make. This recipe sounds amazing… Thanks!

    Reply
    • Sandy

      October 10, 2018 at 3:18 pm

      Hi Julie! I think 1.5x would be safest. Do a longer natural release as the pot will be fuller (more full?).

      Reply
  36. Beth

    October 9, 2018 at 7:20 am

    Hi Sandy,

    Is this recipe made in a 6 quart Instant Pot?
    Thanks and I can’t wait to try it!

    Reply
    • Sandy

      October 9, 2018 at 11:53 am

      Yes, a 6 qt or 8 qt will work.

      Reply
  37. Jessie

    August 31, 2018 at 5:22 am

    I made this awhile back and everyone loved it! Wondering if you think I could do it in the slow cooker. We are going to be away for the day tomorrow, so I thought it might be nice to throw in there for it to be ready for when we get back. Any tips on that? Or just throw it all in and see what happens? Brown the meat first? Thanks!

    Reply
    • Sandy

      August 31, 2018 at 8:25 am

      Hi Jessie, I would brown the meat first, toss it all in and see what happens. I think it will still be great!

      Reply
  38. Amy Dahl

    August 16, 2018 at 7:16 pm

    Made this for dinner tonight. It was so wonderful. I will for sure make this again.

    Reply
    • Sandy

      August 16, 2018 at 9:11 pm

      Hi Amy, I’m so glad you liked it! Thanks for the review.

      Reply
  39. Robyn

    August 14, 2018 at 8:03 am

    I just bought the instant pot mini and sorry if this is a dumb question. But would these amounts work I. The mini.

    Reply
    • Sandy

      August 14, 2018 at 1:31 pm

      Hi Robyn, I would cut the recipe in half, or reduce it by 1/3.

      Reply
  40. Mark

    August 12, 2018 at 6:09 am

    Hi Sandy. I like a more “liquidy” soup with more broth, and the recipe looked a bit “dry” for my taste. So I used 3 cans of stewed tomatoes (for extra flavor) which I put in a big bowl, and crosscut them with a couple of knives into large chunks, and added an extra cup of beef broth. Also used one packet of dry vegetable soup mix, and instead of just cabbage found an 8 oz bag of chopped red cabbage, kale, and broccoli at the store. Oh, plus a tablespoon of fish sauce. Because of the extras, I let it go for 25 minutes as well. Wow! Really tasty, thank you! When I make it again, I think I’m going to add even another cup of broth…gotta have something to dip that bread into!

    Reply
    • Sandy

      August 12, 2018 at 8:58 am

      Hi Mark, I like that you could adjust this recipe to your liking! Thank you for your review!

      Reply
  41. Sarah

    August 4, 2018 at 3:18 pm

    This was SO GOOD! I used beef “Better Than Bouillon” and added in some chopped kale from my garden. I used fresh chopped tomatoes also. My kids (1 and 3) loved it. It did take quite awhile to saute the beef and veggies then pressure cook so it wasn’t a super quick meal but it did make lots of leftovers.

    Reply
    • Sandy

      August 5, 2018 at 11:06 am

      That’s great, Sarah! Thank you for letting me know!

      Reply
  42. Nicole

    May 29, 2018 at 9:13 pm

    I made this tonight. I used Better Than beef bouillon. Also, I didn’t have any celery on hand, so I just threw in extra cabbage and used celery seeds. I used a little bit of extra everything and filled it up to the water line. Delicious! I’m so glad you mentioned adjusting to 20 minutes or I might have left it on the standard 35. I didn’t know there was a quick adjustment other than “manual” for 20 minutes on the Stew feature, so THANK YOU. Sometimes I’ve definitely overcooked things and wondered why it came out that way when clearly the IP one-button programming steered me toward 35 minutes. It was also perfect because my husband walked in the door exactly when this dish was ready to be served.

    Reply
    • Sandy

      May 30, 2018 at 1:46 pm

      Hi Nicole, I’m glad my instructions helped you. Thanks for your review!

      Reply
  43. Lola

    May 19, 2018 at 10:50 pm

    I made the soup according to your recipe. It tastes so good! My Husband love it!

    Reply
  44. Kevin

    May 12, 2018 at 7:33 pm

    Hi, I just wanted to let you know this is the first recipe I tried after purchasing an instant pot, and it was fantastic. I followed the instructions exactly, except for adding a cup of chopped mushrooms, and it turned out perfect. My entire family loved it. Thank you for sharing such a wonderful recipe with very clear instructions.

    Reply
    • Sandy

      May 12, 2018 at 10:15 pm

      Awwww, that is so great to know, Kevin! I wasn’t sure if anyone would like Nana’s recipe as much as I do, but decided to put it out there anyway. I’m so happy that you liked it! Thank you for your nice review, too!

      Reply
  45. Patrick Seymour

    April 15, 2018 at 2:09 pm

    This is my first meal in an Instant Pot (I’ve done beans, rice, etc. as a test). This recipe is spot on! Reminds me of the soup my grandmothers would make when I was a kid.

    Reply
    • Sandy

      April 15, 2018 at 2:32 pm

      Hi Patrick! I am so happy that my Nana’s recipe brought you some good memories of your own Grandma! Thank you very much for your review, it means a lot to me!

      Reply
  46. Lorraine McLaughlin

    April 9, 2018 at 10:09 am

    Made this with oxtails…adds richness! Roast the oxtails in a 450 degree oven, first (gets rid of a lot of fat) for about 10 minutes. I take the tender meat off the bones when done, since my husband cringes at the thought of “oxtails”. However, the meat is a winner!

    Reply
    • Sandy

      April 9, 2018 at 11:13 am

      Yum! Oxtails are $8 per pound here, so we don’t have them very often. This does sound really good though! I need to invest in some oxtails!

      Reply
  47. Steve G

    March 19, 2018 at 4:21 am

    Can I make this in crockpot? If so can you tell me the settings please – Steve

    Reply
    • Sandy

      May 30, 2018 at 2:29 pm

      I think so, though I haven’t tried it yet.

      Reply
  48. Niki

    March 11, 2018 at 3:33 pm

    My first instant pot recipe – thanks for the detailed instructions. This turned out great!!

    Reply
  49. Michael Farris

    March 6, 2018 at 3:36 pm

    Is there anything I could substitute for the pearled barley?

    Reply
    • Sandy

      March 6, 2018 at 4:47 pm

      Hi Michael. You can leave it out, and serve with mashed potatoes. I was going to say rice, but it would be mush. Maybe serve over rice?

      Reply
      • Michael Farris

        April 17, 2018 at 12:13 pm

        Found the pearled barley. The soup is amazing. Making it for the fourth time, thank you!

        Reply
        • Sandy

          April 17, 2018 at 1:09 pm

          That’s awesome, Michael! How I wish I could tell my Nana, she would be so happy! Thank you for your review, I’m so glad you like this soup!

          Reply
  50. Jan

    March 4, 2018 at 6:21 pm

    I made this today to have while watching the Academy Awards. I loved the soup. It got a little too done though.should I reduce the time since I used a larger IP? Also I used Better than Boullioun Beef flavored. (3tsp) I think I needed a little more. Thanks for converting your Nana’s recipe for the IP! I will make it again!

    Reply
    • Sandy

      March 5, 2018 at 12:32 pm

      Hi Jan, I totally forgot to watch the Academy Awards! :O I would reduce the time a little the next time you make this, or cut the meat and veggies larger. If it was the barley that was too done, then yes, just reduce the cook time by 5 minutes or so. Thank you for the feedback!

      Reply
      • Jamie

        March 19, 2018 at 10:00 pm

        I just made a chicken & wild rice soup in my IP (I used Rice-a-Roni Wild Rice) for 30 mins and it was fabulous! I think it may depend on the rice used (I heard white is bad)? Cannot wait to try this next! 🙂

        Reply
  51. Maria

    February 13, 2018 at 12:30 pm

    can i use red cabbage??

    Reply
    • Sandy

      February 13, 2018 at 1:34 pm

      Hi Maria, I think you can. I haven’t tried it, but how bad can it be? Red cabbage is delicious! Let me know how it turns out!

      Reply
  52. Maria

    January 28, 2018 at 1:39 pm

    This is the first dish I made in my Instapot. It came out delicious and the meat was so tender. I used one sweet potato rather than white potatoes. Thanks for sharing!

    Reply
    • Sandy

      January 28, 2018 at 2:12 pm

      Hi Maria! Thank you for your nice review! Sweet potatoes are so good in soup!

      Reply
  53. Margaret Lesniak

    January 25, 2018 at 2:41 pm

    This soup was absolutely delicious. A+ texture, flavor. My family loved it. I used a pound of bone in short ribs for the meat. This is a keeper. Thanks!

    Reply
    • Sandy

      January 25, 2018 at 3:59 pm

      Hi Margaret! That’s awesome to hear! I’m glad your family liked it. I love short ribs, too! Yum!

      Reply
  54. Sarah

    January 21, 2018 at 10:35 am

    Made the soup this afternoon and it is delicious!!

    Reply
  55. Kristy

    November 15, 2017 at 5:22 pm

    Great recipe! I followed the recipe exactly using chicken broth. My family loved it.

    Reply
    • Sandy

      November 15, 2017 at 6:12 pm

      Hi Kristy! I’m so happy that you and your family liked it! Nana would have been happy, too! I appreciate your feedback!

      Reply
  56. F. Johnstone

    September 29, 2017 at 2:33 pm

    I’m not a big fan of tomatoes in soup so how much additional broth do you think I should add to make up for the juice from the can of tomatoes?

    Reply
    • Sandy

      September 29, 2017 at 3:09 pm

      I would say 2/3 cup. This would also be good with some fresh or frozen corn added, maybe 1/2 to 1 cup. You can also increase the cabbage by 1/2 to 1 cup. Along with the 2/3 cup of extra broth.

      Reply
  57. Claudette

    September 28, 2017 at 4:50 pm

    Would love to know the calorie count and how many it serves. Looks delish!

    Reply
    • Sandy

      September 28, 2017 at 5:23 pm

      Claudette, it’s 10 1-cup servings at 280 calories each (using chicken broth, fat free). Recipe is updated.

      Reply
    • Mary

      February 22, 2020 at 1:09 am

      Sorry to ask what are navy beans? Are they cannalono? I know barley. Thanks Mary

      Reply
      • Sandy

        February 25, 2020 at 4:07 pm

        They are small white beans, similar to Great Northern beans.

        Reply
      • Paula

        December 20, 2020 at 9:12 pm

        I was curious about the difference between Navy beans and Great Northern beans since they are so similar. I found out that Great Northern beans are slightly larger and hold their shape for “brothy” soups, while Navy beans become more soft to help thicken soups like ham and bean, etc. Hope that helps! 🙂

        Reply
        • Sandy

          December 23, 2020 at 12:44 am

          Good info! Thanks!

          Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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