Aug 22, 2024, Updated Sep 20, 2024 Dish up bowls of my Instant Pot beef barley soup and enjoy mouthfuls of meltingly tender chunks of beef, grains, and greens in a soup made in minimal prep time. This recipe is the epitome of down-homey, cozy, and comforting. Each spoonful is warming and utterly delicious.
Here’s What You Need
Gather up these tools and ingredients to get going:
Instant Pot Beef Barley Soup Ingredients
Olive oil: Provides a rich, smooth base for sautéing. Onion: Just plain old white onion is great. Tomato paste: Boosts the soup’s umami and adds a concentrated tomato flavor for a thicker, richer broth. No sodium beef or chicken broth: Acts as the liquid foundation, offering flexibility in controlling the final salt levels. Beef broth provides a heartier taste, while chicken broth can keep it lighter. Stewing beef or leftover roast: Tenderizes well under pressure cooking; the smaller ½” cubes ensure even cooking and infuse the broth with savory richness. Try leftover Air Fryer Roast Beef. Barley: I like pearl barley better than pot barley, which has a coarser texture. Finely chopped greens (spinach/kale): Frozen spinach blends smoothly, while fresh kale holds its texture for a heartier bite.
Substitutions and Variations
There are tons of ways to make this recipe your own. The ingredients are pretty interchangeable:
Beef: Ground beef can be used for a quicker cook time, or try lamb for a richer flavor. Wheat berries, barley, or brown rice: For a gluten-free option, stick with brown rice or use quinoa. Farro offers a nutty chew similar to barley, while wild rice has a unique texture. Greens (spinach/kale): Swap spinach with Swiss chard or collard greens, or use arugula for a peppery kick. If using fresh kale, consider massaging it first for a more tender texture. More veggies: Load up your soup with what you have at home. Add in garlic, dried thyme, diced potatoes, and any other soupy-style vegetables. Carrots, celery, parsnips, or mushrooms make great additions. Just chop them into bite-sized pieces and add them with the onion. For quicker-cooking veggies like peas or corn, stir them in after pressure cooking.
Tools to Grab
You really just need a good old Instant Pot/Pressure Cooker, a knife and chopping board to prep the ingredients.
Make Ahead and Storage
This soup is perfect for meal prep as it tastes even better the next day. You can make it up to 2 days ahead, allowing the flavors to deepen.
Prepare the Instant Pot
Set your pressure cooker or Instant Pot to the sauté/brown/sear setting (depending on your model) or heat oil over medium-high if using a stovetop.
Cook the onion
Add the chopped onion and sauté until softened, about 10 minutes. Stir in the tomato paste and continue cooking until it becomes caramelized and darkens slightly, around 3 minutes.
Add remaining ingredients
Pour in the broth, followed by the beef, wheat berries, and salt. Stir to combine.
Pressure cook
Seal the pressure cooker and bring it to high pressure. Cook for 30 minutes. Once done, quick-release the pressure.
Finish with greens
Stir in the chopped greens and allow them to wilt before serving. OPTIONAL: You can sear the beef before you start the recipe for extra flavor. For best results, store the soup without the greens and add them when reheating to keep them fresh and vibrant. Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth or water to thin it out as the barley and beef tend to absorb liquid over time. Freezing: Instant Pot beef barley soup freezes well for up to 3 months. Cool the soup completely before transferring it to freezer-safe containers. Leave room for expansion, as the liquid can expand when frozen. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Reheating: For stovetop reheating, warm the soup over medium heat until heated through. If reheating in the microwave, stir occasionally to ensure even heating. Add fresh greens after reheating for a burst of color and nutrition.
Final Notes, Pro Tips + Science-Based Secrets
While this recipe is ridiculously simple, there are a few things you can do to make it seriously good:
Brown your meat: Take the time to brown the beef before pressure cooking. This caramelizes the surface, enhancing the flavor and giving the broth a deeper, savory taste. Caramelize the tomato paste: Taking the time to cook out the tomato paste adds delicious rich toasty flavour and umami, and takes away that unpleasant, tinny-acidic taste it can impart. It’s a step I never skip. Don’t overcrowd the pot: If doubling the recipe, be mindful of your Instant Pot’s max fill line. Overfilling can affect cooking times and prevent proper pressurization. Control the texture: Barley releases starch as it cooks, naturally thickening the soup. However, if left to sit, this can also lead to a too-thick consistency. If you prefer a lighter broth, consider rinsing the barley before adding it to reduce the starch content.
Want to Make Instant Pot Beef Barley Soup Without an Instant Pot?
If you don’t have a pressure cooker or Instant Pot, you can:
Make the soup in your slow cooker following the same steps and cooking on low for 8 hours, or high for 6 hours. Cook it stovetop by simmering on low heat for about 2 1/2 hours.
I can’t get enough of soups when the weather turns chilly. If you’re anything like me, you’re going to need these:
Other Soup Recipes You’ll Love
Creamy tomato soup is a must-have in your winter bank of recipes. Make ground turkey soup that is so tasty you’ll head for seconds. Try this easy squash and coconut soup recipe with its lightly spiced taste. Corn and coconut soup is creamy yet light and fresh in flavor. Lentil soup with ham is another hearty recipe with loads of texture.
