Nothing beats a warm, hearty bowl of soup on a chilly evening, don’t you think? Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly) is one of those comforting meals that you can pull together in no time. Picture tender pieces of beef stew meat simmered with cozy vegetables, pearl barley, and aromatic spices in a rich broth. Each spoonful is a delightful combination of savory flavors and hearty textures that leave you feeling satisfied and warm inside.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Storing & Reheating
Chef’s Helpful Tips
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

I still remember the first time I tried making beef and barley soup. It was a cold winter night, and I was craving something hearty that would take me back to my childhood. The moment I took that first sip of the simmering pot, I was hooked. It reminded me of those cozy family dinners, rich with laughter and stories shared over bowls of nourishing soup. This recipe not only invokes nostalgia but also delivers on flavor, making it a perfect addition to your meal rotation. Trust me when I say—it’s one recipe you’ll want to keep on hand for those chilly nights.

Why You’ll Love This Recipe

Simple & Quick: Makes a delicious meal in just 40 minutes using the Instant Pot.
Irresistible Flavor: Packed with savory beef, comforting barley, and fresh vegetables, every bite bursts with flavor.
Eye-Catching Appeal: The colorful vegetables and tender meat create a beautiful presentation in the bowl.
Flexible Serving: Perfect for weeknight dinners or meal prep for cozy lunches throughout the week.
Diet-Friendly Options: Can easily be adapted for gluten sensitivity by swapping pearl barley with rice or quinoa.

Ingredients You’ll Need

2 pounds beef stew meat: This cut is perfect for slow cooking and becomes wonderfully tender as it simmers. Look for chuck roast or round steak as great alternatives.
2 tablespoons olive oil: It’s essential for browning the meat and adding richness. You can substitute with vegetable oil if desired.
8 ounces quartered mushrooms: These add umami flavor and texture; feel free to use your favorite mushrooms, like cremini or button.
1 small onion, diced: Adds sweetness and depth to the soup. Yellow onions are a versatile choice, but you can use shallots for a milder flavor.
2 stalks celery, diced: Provides a fresh crunch and aromatic note in the soup.
2 carrots, diced: They bring sweetness and color; baby carrots can be an easy substitute.
4-6 cloves garlic, minced: Fresh garlic gives the soup that incredible warmth—don’t skip it if you can help it!
6 cups low-sodium beef broth: A flavorful base that keeps the soup hearty; homemade or store-bought both work well.
1 (14.5oz) can diced tomatoes: Adds acidity and depth. Rotel tomatoes can spice things up if you like a kick.
¾ cup pearl barley, rinsed: This grain adds chewiness and heartiness. You can swap it out for quinoa or rice in a pinch if gluten-free.
2 small potatoes, peeled and diced: They enhance the texture, with russet or Yukon Gold being the best choices.
2 tablespoons better than bullion beef base: This enhances the beef flavor—often available in jars or cubes, which can be a flavor boost.
1 bay leaf: Adds a subtle complexity to the broth, but remember to remove it before serving!
1 teaspoon dried thyme: The earthy notes complement the beef and vegetables beautifully. Fresh thyme works as a delightful alternative.

How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Set the Instant Pot: Begin by turning your Instant Pot to the sauté setting. Let it heat up, and then add in 2 pounds beef stew meat along with 2 tablespoons olive oil. Sprinkle lightly with salt and pepper. Sear the meat until it’s browned on all sides, which should take about 5 minutes. Once browned, remove the meat and set it aside on a plate.

Sauté Mushrooms: In that same pot, add the 8 ounces quartered mushrooms. If needed, drizzle in a bit more olive oil to help them brown. Cook until they’re deliciously golden and their moisture has evaporated.

Cook Aromatics: Next, toss in 1 small onion (diced), 2 stalks celery (diced), and 2 carrots (diced). Season with a sprinkle of salt and pepper to boost flavor while cooking for about 5 minutes. This helps to soften the veg and brings out their natural sweetness.

Add Garlic: Stir in 4-6 cloves minced garlic and sauté for about 30 seconds or until fragrant. Garlic is the heart of the flavor here, so give it a moment to infuse into the mix.

Deglaze the Pot: Pour in a splash of beef broth to deglaze the pot, scraping up all those flavorful browned bits stuck on the bottom. This step is crucial to prevent getting that pesky burn warning later.

Combine Remaining Ingredients: Add the rest of the 6 cups of low-sodium beef broth, the browned beef, 1 can of diced tomatoes, ¾ cup rinsed pearl barley, 2 small diced potatoes, 2 tablespoons better than bullion beef base, 1 bay leaf, and 1 teaspoon dried thyme to the pot. Give it all a good stir to combine.

Seal & Cook: Secure the Instant Pot lid, turning to the locked position. Set the vent to sealing and cook on high pressure for 15 minutes. The anticipation will build as those flavors meld beautifully!

Release Pressure: After 15 minutes, let the Instant Pot do a natural release of pressure for another 15 minutes. Once that’s done, turn the vent to release any remaining pressure before carefully removing the lid.

Storing & Reheating

Leftover Instant Pot Beef & Barley Soup can be left to cool at room temperature for about two hours before transferring to the fridge for up to 5 days. Store it in an airtight container for the best flavor retention. If you decide to freeze, portion it into freezer-safe containers or bags for up to 3 months. When you’re ready to enjoy, reheat in the microwave or on the stove over medium heat, adding a splash of broth if necessary, as the texture may change slightly after freezing.

Chef’s Helpful Tips

Avoid overcrowding the pot when browning the meat; it can cool down too much.
For the best flavor, let your ingredients come to room temperature before cooking.
Feel free to experiment with adding other vegetables like green beans or peas for added nutrition and variety.
You can sauté the barley for a few minutes before adding the broth to toast it for deeper flavors.
If you wish to thicken the soup, use a cornstarch slurry (cornstarch mixed with water) after pressure cooking.

Warm bowls of this savory soup are a delightful treat, and each bite brings back those cherished memories. You might find yourself reaching for the Instant Pot time and time again as the seasons change.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef stew meat works wonderfully, you can also use chuck roast or even ground beef for a different texture. Just make sure to adjust the cooking times accordingly.

How do I adjust the soup for vegetarian preferences?

You can easily make a vegetarian version by omitting the beef and using vegetable broth instead. Add hearty vegetables like mushrooms, zucchini, or even legumes to enhance the flavor and texture.

What should I serve with this soup?

A crusty bread or a light salad pairs beautifully with Instant Pot Beef & Barley Soup. If you’re feeling indulgent, a sprinkle of grated cheese on top can add a lovely richness!

Can I make this soup ahead of time?

Definitely! This soup is a fantastic choice for meal prepping. It tastes even better the next day as the flavors continue to develop, making it a great option for busy weeks ahead.

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Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

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Author: Anna
Prep Time: N/A
Cook Time: 40 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: American

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Description

This Instant Pot Beef & Barley Soup is a comforting blend of tender beef, hearty vegetables, and pearl barley. It’s easy to prepare and perfect for meal prep.

Ingredients

Scale

2 pounds (1kg) beef stew meat
2 tablespoons olive oil
8 ounces (225g) mushrooms, quartered
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
4–6 cloves garlic, minced
6 cups (1.4 liter) low sodium beef broth/stock
1 (14.5oz) (411g) can diced tomatoes
¾ cup (140g) pearl barley, rinsed
2 small potatoes, peeled and diced
2 tablespoons better than bullion beef base (or use 2–4 cubes)
1 bay leaf
1 teaspoon dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to the sauté setting. Add stew meat, olive oil, and season lightly with salt and pepper. Brown the meat on all sides, about 5 minutes, then remove and set aside.
Add mushrooms and sauté until nicely browned, adding more oil if needed.
Stir in onion, celery, and carrot. Season with salt and pepper if desired, and cook for about 5 minutes.
Add garlic and stir for 30 seconds until fragrant.
Pour in a bit of beef broth to deglaze the bottom of the pot, scraping up all the browned bits to prevent burning.
Add the remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme to the pot.
Secure the lid on the Instant Pot and turn to the locking position. Set the vent to sealing, and cook on high pressure for 15 minutes.
After cooking, let the Instant Pot naturally release pressure for 15 minutes, then carefully switch the vent to release any remaining pressure before removing the lid.

Notes

For extra flavor, sauté the vegetables for longer until fully caramelized.
Feel free to add more vegetables like peas or green beans for added nutrition.
This soup can be frozen in portions for easy meal prep.