This post may contain affiliate links. Please read our disclosure policy.
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
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
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!
Instant Pot Beef Barley Vegetable Soup
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 ½ tsp Salt
- 1 tsp Black Pepper
- ⅓ 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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!