Description

This Instant Pot Beef Barley Soup combines tender beef chuck roast, hearty pearl barley, and fresh vegetables in a savory broth infused with thyme, garlic, and tomato paste. Prepared quickly using the Instant Pot, this comforting soup delivers rich flavors and satisfying textures, perfect for warming up any day.

Ingredients

Scale

Beef and Oils

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

Vegetables and Aromatics

1 large onion (250g), roughly sliced
3 medium carrots (275g), chopped
3 ribs celery (290g), chopped
6 garlic cloves (25g), minced

Herbs and Seasonings

2 bay leaves
1 teaspoon (1g) dried thyme
2 tablespoons (30g) tomato paste
¼ teaspoon (2g) fine salt
Kosher salt and ground black pepper to taste

Liquids and Others

5 cups (1.25L) unsalted chicken stock or good quality beef stock
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)
¾ cup (150g) pearl barley

Garnish

Freshly chopped Italian parsley
Fresh thyme (optional)

Instructions

Brown Chuck Roast Steak: Heat the Instant Pot using the “Sauté More” function until it reads “HOT” (about 8 minutes). Pat the chuck roast dry with paper towels. Season one side generously with kosher salt and ground black pepper. Add olive oil and coat the bottom of the pot well. Place the seasoned side of the chuck roast in the pot, then season the other side. Brown the meat for 8 minutes per side without flipping constantly. Once browned, remove and set aside.
Sauté Onion & Vegetables: Add the sliced onions to the pot and sauté for 4 minutes. Then add the chopped carrots and celery and sauté for another 3 minutes. Remove and set aside one-third of these vegetables for later to add texture to the soup.
Sauté Garlic & Herbs: In the pot, add minced garlic, bay leaves, dried thyme, and tomato paste. Sauté together for 2 minutes to build flavor.
Deglaze Instant Pot: Pour in 1 cup (250ml) of unsalted stock. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen and dissolve browned bits for added flavor.
Pressure Cook Beef Barley Soup: Turn off sauté mode. Add fine salt, soy sauce, and fish sauce to the pot and stir briefly. Cut the browned chuck roast into 1¼ inch cubes and add to the pot along with meat juices, remaining 4 cups (1L) of stock, and pearl barley. Ensure barley is submerged. Close the lid with the venting knob turned to the sealing position. Pressure cook on high for 20 minutes, then allow a natural pressure release for 20 minutes. Carefully release any remaining pressure before opening the lid.
Add Vegetables Back in Soup: Add the reserved set-aside vegetables back into the pot. Press the “Sauté” button and simmer the soup for a few minutes, stirring occasionally until the vegetables finish cooking.
Season & Serve: Remove and discard the bay leaves. Taste and add more salt as needed (about 3 large pinches suggested). Garnish with freshly chopped Italian parsley and optional fresh thyme before serving.

Notes

Patting the beef dry before browning helps develop a better crust and richer flavor.
Setting aside some vegetables to add after pressure cooking preserves texture and freshness in the soup.
You may substitute fish sauce with extra soy sauce if preferred.
Make sure pearl barley is fully submerged to ensure even cooking under pressure.
Natural pressure release allows the beef to become tender and the barley to cook perfectly without breaking apart.
This soup tastes even better the next day as the flavors meld.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: beef barley soup, instant pot soup, hearty beef soup, comfort food, easy dinner, pressure cooker recipes