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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.
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 would like to make this soup without the potatoes. How much more barley should I use in place of the potatoes?
You can double it.
Awesome flavor and taste. Based on the amount per item I actually got 10 servings based on 8 oz. per serving.
Great recipe.
I love this recipe it is easy to make and always tastes delicious. I made it for a friend who wanted the recipe, but doesn’t have an instapot. Do you have a Stove top or crock pot version?
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!
Was delicious. Thanks for a recipe I will add to my favorites.
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.