Instant Pot Beef Barley Vegetable Soup is absolutely a comfort food, one-pot meal. This pressure cooker beef barley vegetable soup recipe is dedicated to my dear Nana, and to all of the Nanas out there. This is a fun recipe for me, and I’m proud to be sharing it with you!
Instant Pot Beef Barley Vegetable Soup
My Nana was my favorite cook. She was just amazing, and she could do anything! I miss watching and helping her in the kitchen.
When I found several of her recipes I was so happy! I could try to recreate the food that she cooked for the family! Nana had an old stove top pressure cooker that she used often. It always scared me a little, to be honest. All that hissing and steaming! But my how the times have changed!
We now have electric pressure cookers, like the Instant Pot®, and they are so much safer than the old ones.
This Instant Pot Beef Barley Vegetable Soup is my Nana’s recipe. She made it when I was a child, and I always loved it. I recently ran across the recipe and thought since it is Fall, and definitely soup season, I’d give it a go in my IP.
I have enhanced the recipe a little as I just couldn’t leave well enough alone! Always the rebel! I think Nana would be okay with that.
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.
I’m a Nana myself now (a young one, haha), and when I get a chance to cook with my grandkids, it fills my heart with nostalgia and lots of love. I hope you have the chance to cook with your loved ones and make those memories that last a lifetime.
I have been getting amazing feedback from so many people who have made Instant Pot Beef Barley Vegetable Soup and loved it! Several people have made this with venison or elk and said it’s excellent!
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!
- 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 Carrots, chopped
- 1 cup Celery, chopped
- 3 Garlic Cloves, minced
- 1 14.5 oz Can of Diced Tomatoes (with juice) or 2 cups of fresh tomatoes, chopped
- 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)
- 1 1/2 tsp Salt
- 1 tsp Black Pepper
- 1/3 cup Pearl Barley, rinsed
- 3 cups Beef or Chicken Broth, low sodium
Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.
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.
Turn the beef over and brown on other side.
Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.
Add the garlic, stir and cook for just a minute.
Add the tomatoes with juice, potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth. Stir.
Put the lid on the pot and set the steam release knob to the Sealing position.
Cancel the Sauté mode. Press the Soup/Stew button (or Manual, or Pressure Cook) and use the +/- button to select 20 minutes. (This is a pretty full pot so it will take several minutes to come to pressure)
When cooking cycle ends, let the pot naturally release pressure for 15 minutes. Then open the lid when the pin in the lid drops. Stir the soup. Discard bay leaves.
If you are Gluten-Free, leave out the barley.
Resources to Make Instant Pot Beef Barley Vegetable Soup and More
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