Dinner

Instant Pot Beef Barley Soup Recipe

ByLila Prescott January 28, 2026January 28, 2026

Introduction

This Instant Pot Beef Barley Soup is a hearty and comforting meal perfect for any day. Packed with tender beef, wholesome barley, and fresh vegetables, it comes together quickly with the pressure cooker while delivering rich, deep flavors.

A close-up of a black bowl filled with beef stew showing several thick chunks of brown, tender beef layered with bright orange carrot slices, green celery pieces, and translucent onion slices all simmered in a rich brown broth; the stew is garnished with small green herbs and bits of barley scattered throughout, with a gold spoon lifting a serving that highlights the mix of meat and vegetables against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds (950g) beef chuck roast, cubed 1¼ inch after browning
1 – 2 tablespoons (15ml – 30ml) olive oil

1 (250g) large onion, roughly sliced
3 (275g) medium carrots, chopped

3 ribs (290g) celery, chopped
6 (25g) garlic cloves, minced

2 bay leaves
1 teaspoon (1g) dried thyme
2 tablespoons (30g) tomato paste

5 cups (1.25L) unsalted chicken stock or good quality beef stock
¼ teaspoon (2g) fine salt
1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)
¾ cup (150g) pearl barley
Kosher salt and ground black pepper to taste

Fresh Italian parsley for garnish

Instructions

Step 1: Heat the Instant Pot using the “Sauté More” function until it says “HOT” (about 8 minutes). Pat the chuck roast dry, then generously season one side with kosher salt and black pepper. Add olive oil to the pot, coating the bottom well. Place the seasoned side down, season the other side, and brown the roast for 8 minutes on each side without flipping constantly. Remove and set aside.
Step 2: Add sliced onions to the pot and sauté for 4 minutes. Add chopped carrots and celery, sauté for another 3 minutes. Remove one-third of the vegetables and set aside to add back later for texture.

Step 3: Add minced garlic, bay leaves, dried thyme, and tomato paste. Sauté for 2 minutes to develop flavor.
Step 4: Pour in 1 cup of stock and deglaze the pot by scraping the bottom with a wooden spoon to loosen browned bits.
Step 5: Turn off the Instant Pot. Add salt, soy sauce, and fish sauce, then stir. Cut the browned chuck roast into 1¼ inch cubes and add beef, juices, remaining 4 cups stock, and pearl barley to the pot. Make sure barley is submerged. Close the lid with the venting knob sealed, pressure cook on high for 20 minutes, then allow natural release for 20 minutes. Release any remaining pressure and carefully open the lid.

Step 6: Return the set-aside vegetables to the pot. Select the “Sauté” function again and simmer for a few minutes until the vegetables are tender, stirring occasionally.
Step 7: Remove bay leaves, taste, and adjust salt as needed. Garnish with freshly chopped Italian parsley before serving.

Tips & Variations

For a richer flavor, use beef stock instead of chicken stock.

Substitute fish sauce with extra soy sauce for a milder taste.
Feel free to add mushrooms or diced tomatoes for added depth and texture.
Cooking pearl barley separately and adding it at the end can help control texture if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if the soup has thickened. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick beef stew in a dark bowl placed on a white marbled surface, showing several layers with tender dark brown beef chunks, bright orange carrot slices, and green celery pieces all mixed in a rich reddish-brown broth with small bits of grains, garnished with tiny green herb pieces. A brass spoon holds some beef, carrot, celery, and broth just above the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this soup?

Yes, you can substitute with beef stew meat or brisket, but be sure to brown it well and adjust cooking times if needed to ensure tenderness.

Is pearl barley necessary, or can I omit it?

Pearl barley adds a wonderful nutty flavor and texture to the soup, but you can omit it or replace it with other grains like farro or rice depending on preference.

Lila Prescott