Description

A hearty, one-pot beef and barley soup made in the Instant Pot for maximum flavor and minimal cleanup. Tender chuck roast, chewy hulled barley, and aromatic vegetables create a comforting meal that freezes beautifully.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 large yellow onion, diced
3 large carrots, peeled and sliced into half-inch rounds
3 stalks celery, diced
4 cloves garlic, minced
1 cup hulled barley
6 cups low-sodium beef broth
2 tablespoons tomato paste
2 dried bay leaves
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
½ cup heavy cream (optional)
¼ cup fresh parsley, chopped
Salt and black pepper to taste

Instructions

Prep ingredients: Dice beef into 1-inch cubes and pat dry. Dice onion, slice carrots, chop celery, and mince garlic. Measure out barley, broth, and spices.
Sauté aromatics: Turn Instant Pot to ‘Sauté’ mode. Add olive oil, then onion, carrots, and celery. Cook for 3-4 minutes until onions are translucent. Add garlic and tomato paste; cook for 1 minute until tomato paste darkens slightly.
Brown beef and deglaze: Add cubed beef to the pot and stir for 2 minutes to brown slightly. Pour in Worcestershire sauce and scrape the bottom of the pot thoroughly with a wooden spoon to remove any stuck bits.
Add liquids and grains: Pour in beef broth and scraped juices. Add hulled barley, bay leaves, and dried thyme. Stir to combine and ensure barley is submerged.
Pressure cook: Secure lid and set valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 35 minutes.
Natural release: Let pressure release naturally for 10-15 minutes. Carefully turn valve to ‘Venting’ to release remaining pressure. Open lid away from face.
Finish and serve: Remove bay leaves. Stir in heavy cream (if using). Taste and season with salt and black pepper. If too thick, add splash of broth; if too thin, let sit uncovered to thicken. Garnish with fresh parsley and serve with crusty bread.

Notes

Do not skip the sauté step as it builds flavor. Scrape the bottom of the pot thoroughly after sautéing to prevent the ‘Burn’ error. Hulled barley is preferred for texture, but pearl barley can be used with a reduced cook time of 25 minutes. Add cream at the end to prevent curdling. This soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 650
Fat: 12
Saturated Fat: 5
Carbohydrates: 45
Fiber: 6
Protein: 25

Keywords: Instant Pot, beef barley soup, comfort food, one pot meal, winter soup, pressure cooker recipes, easy dinner, meal prep