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.
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.
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.
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
Instant Pot Minestrone Soup
Pin This Instant Pot Beef Barley Soup Recipe
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!
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 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
-
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 potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth. Stir.
-
Cancel the Sauté setting and then add the tomatoes with juice and do not stir.
-
Place the lid on the pot and set the steam release knob to the Sealing position.
-
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).
-
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.
-
Serve immediately.
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
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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. 😊
I’m glad you are on the mend. Take care.
Made this for dinner tonight and we all loved it! My husband said that I have to make it weekly or at least monthly!
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?
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.
Did you select high pressure or the Soup Setting like the recipe states. Maybe that’s it? I’ve made this over and over, and it’s a family favorite now. Best of luck! 🙂
Are your recipes on your website for 3Qt or 6Qt?
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
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!
It had good flavor, however the vegetable were overcooked. Will try a shorter cook and stand time.
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.
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?
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.
The only place I’ve been able to find Pearl Barley (not quick cook barley) is Winco in the bulk section. Not sure if you have a Winco near you.
Excellent husband thinks I’m a real good cook thanks for sharing your recipe
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!
Did you use quick cook barley or medium barley for this recipe? It doesn’t specify
Not quick cooking, just normal pearl barley.
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!
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.
I’m out of cabbage. Will cauliflower work as a replacement and/or broccoli? I didn’t know if they would be overcooked.
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.
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,
Making this tonight! I added corn, spinach, and a packet of good seasons italian seasoning. Can’t wait! Thanks for the recipe!!!
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.
I made this and used beef broth, red potatoes, added peas, and omitted the cabbage. It was delicious! Thank you!
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?
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.
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.
Nothing like a happy accident!
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.
Sure, just add it in after pressure cooking.
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.
Thank you, Werra! I’m so happy to know how well this recipe worked for you!
Another Instant Pot favourite for the books! Thank you for sharing, it turned out wonderfully! Even my small children love it!
Thank you, Gen! I’m so glad!
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.
Thank you, Linda! Nana would be so happy to know you liked her recipe!
If I used left over pot roast what would I change the cooking time to?
I would cut the cook time down to about 8 minutes.
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!
That’s great, Donna! Thank you!
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?
Yes, you can leave out the cabbage and add extra meat/veggies. You will want to keep the cook time the same.
Thanks!
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
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!
I love this recipe! So delicious! Could it be frozen after you make it?
Yes it can!
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!
try parsnips instead. they hold up better than patatos
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?
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).
I just made used my Instant Pot for the 1st time and tried your recipe, it is so good.
Thank you
Hi Patricia, thank you! I’m so glad you liked this recipe!
Do you think the cooking time would be the same if you left out the meat?
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.
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!
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!
Hi Kadie! I’m so happy that you found me! Thank you for your nice review!
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!
Hi Julie! I think 1.5x would be safest. Do a longer natural release as the pot will be fuller (more full?).
Hi Sandy,
Is this recipe made in a 6 quart Instant Pot?
Thanks and I can’t wait to try it!
Yes, a 6 qt or 8 qt will work.
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!
Hi Jessie, I would brown the meat first, toss it all in and see what happens. I think it will still be great!
Made this for dinner tonight. It was so wonderful. I will for sure make this again.
Hi Amy, I’m so glad you liked it! Thanks for the review.
I just bought the instant pot mini and sorry if this is a dumb question. But would these amounts work I. The mini.
Hi Robyn, I would cut the recipe in half, or reduce it by 1/3.
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!
Hi Mark, I like that you could adjust this recipe to your liking! Thank you for your review!
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.
That’s great, Sarah! Thank you for letting me know!
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.
Hi Nicole, I’m glad my instructions helped you. Thanks for your review!
I made the soup according to your recipe. It tastes so good! My Husband love it!
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.
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!
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.
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!
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!
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!
Can I make this in crockpot? If so can you tell me the settings please – Steve
I think so, though I haven’t tried it yet.
My first instant pot recipe – thanks for the detailed instructions. This turned out great!!
Is there anything I could substitute for the pearled barley?
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?
Found the pearled barley. The soup is amazing. Making it for the fourth time, thank you!
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!
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!
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!
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! 🙂
can i use red cabbage??
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!
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!
Hi Maria! Thank you for your nice review! Sweet potatoes are so good in soup!
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!
Hi Margaret! That’s awesome to hear! I’m glad your family liked it. I love short ribs, too! Yum!
Made the soup this afternoon and it is delicious!!
Great recipe! I followed the recipe exactly using chicken broth. My family loved it.
Hi Kristy! I’m so happy that you and your family liked it! Nana would have been happy, too! I appreciate your feedback!
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?
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.
Would love to know the calorie count and how many it serves. Looks delish!
Claudette, it’s 10 1-cup servings at 280 calories each (using chicken broth, fat free). Recipe is updated.
Sorry to ask what are navy beans? Are they cannalono? I know barley. Thanks Mary
They are small white beans, similar to Great Northern beans.
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! 🙂
Good info! Thanks!