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Instant Pot Barley Soup with Beef in a bowl.
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5 from 1 vote

Instant Pot Barley Soup with Beef

This classic hearty Instant Pot Barley Soup is loaded with nutritious vegetables, tender beef, and barley. It’s an easy comforting winter soup recipe made in one pot
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 501kcal


  • 2 pounds beef stew meat cut in 1x1 inch cubes
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 15 ounces diced tomatoes 1 can
  • 2 carrots diced
  • 6 small potatoes cut in quarters
  • 1 cup barley rinsed
  • 2 cups water
  • Salt to taste


  • Rinse and pat dry 2 pounds beef stew meat. If the pieces are too big, cut them in about 1x1 inch cubed.
  • Set your Instant Pot on “SAUTE”, add 2 tbsp olive oil, and let the oil get hot.
  • When the oil is hot, add half of the beef and sear until it’s browned. Then take it out and repeat the same with another batch.
  • When the beef is browned, take it out of the pot to a separate bowl and set aside.
  • Add 1 diced onion and 2 stalks diced celery and cook for about 5-7 minutes, until they are translucent and softened.
  • Add 2 cloves minced garlic and cook for another minute.
  • Add 4 cups beef broth and deglaze the pot.
  • Turn off Instant Pot and add the rest of the ingredients (browned beef, 15 ounces diced tomatoes, 2 diced carrots, 6 diced potatoes, 1 cup barley, and 2 cups water).
  • Close the lid and make sure that the venting knob is set to “SEAL”.
  • Cook the soup for 20 minutes on “HIGH” pressure.
  • When done, let the pressure naturally release for 10 minutes.
  • When done, taste the soup and add more salt to your liking.



NOTE 1: I like to cut the meat in smaller cubes to make sure it will be perfectly cooked.
NOTE 2: I like to brown the meat in 2-3 batches. If you put in everything at once, the meat will be overcrowded and start boiling in its own juices. When you sear beef in batches, there is more space in-between of each piece, that allows them to brown.
NOTE 3: When you brown the meat, it’s important not to stir it too much. Just put it in a single layer, leaving some space in-between, and let it cook for 2-3 minutes until it gets a nice crust, then flip it and cook more.


Calories: 501kcal | Carbohydrates: 51g | Protein: 45g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 728mg | Potassium: 1668mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3480IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 11mg