Instant Pot Beef and Barley Soup is a hearty soup packed with veggies, super tender beef, and whole grain barley. It's the perfect simple and healthy meal for a rainy spring day.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: Beef and Barley Soup
Servings: 8
Calories: 390kcal
Author: Garnish and Glaze
Ingredients
2poundsbeef chuck, cut into 1/2 inch cubes
4teaspoonsolive oil, divided
1sweet onion, diced
1ribcelery, diced
2clovesgarlic, minced
2cupscarrots, diced
15ouncediced tomatoes
3red potatoes, cubed
2/3cuppearl barley
6cupsbeef broth, (or water and bouillon)
1teaspoonsalt
1/8teaspoonblack pepper
2sprigsfresh thyme
1bayleaf
1cupfrozen green beans
Fresh parsley, (for garnish)
Instructions
Instant Pot (pressure cooker):
Season beef with salt & pepper. Place 2 teaspoons oil in the bottom of Instant Pot and set to "Saute". Once hot, work in batches to brown the beef. Place on a plate once browned.
Add remaining 2 teaspoons oil to the Instant Pot and saute the onions and celery until softened. Add the garlic and cook 30 more seconds. Add the beef back in along with the carrots, tomatoes, potatoes, barley, broth, salt, pepper, thyme, and bay leaf. Stir together, place lid on and set valve to "seal". Cook on HIGH PRESSURE for 15 minutes with a 15 minutes natural release followed by a quick release. Remove lid when safe.
Stir in the frozen green beans and place the lid back on for 5 minutes (no need to mess with the setting). Remove bay leaf and thyme sprigs. Serve garnished with parsley and a side of hearty bread.
Stove Top:
Season beef with salt & pepper. Place 2 teaspoons oil in the bottom of a pot. Work in batches to brown the beef. Place on a plate once browned.
Add remaining 2 teaspoons oil to pot and saute the onions and celery over medium heat until softened. Add the garlic and cook 30 seconds.
Add the beef back in along with the carrots, tomatoes, potatoes, barley, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, cover, reduce heat to low and let simmer 60-90 minutes or until beef is tender.
Add the green beans and simmer 4 more minutes. Remove bay leaf and thyme sprigs. Serve garnished with parsley and a side of hearty bread.