Classic Instant Pot Beef and Barley Soup

I used to think making beef and barley soup meant spending all day watching a pot on the stove. That’s how my mom made it when I was growing up—simmering away for hours while she stirred and checked on it constantly.

Then I discovered the Instant Pot, and everything changed. This hearty soup that used to take forever now comes together in about an hour, with most of that time being hands-off. The pressure cooker does all the hard work, turning tough beef tender and cooking the barley perfectly without any babysitting required.

What Kind of Beef Should I Use?

Chuck roast is really the star of this soup, and it’s perfect for pressure cooking because it becomes incredibly tender when cooked under pressure. You want to look for a well-marbled piece with some fat running through it – this is what gives the soup its rich, beefy flavor. If chuck roast isn’t available, you can substitute with other tough cuts like beef short ribs or even stew meat, though chuck roast tends to give the best results. Make sure to cut your beef into uniform pieces (about 1¼ inch cubes) so everything cooks evenly, and don’t skip the browning step even though it adds a few extra minutes – it really builds the flavor foundation for your soup.

Options for Substitutions

This comforting soup is pretty adaptable, so here are some swaps you can make:

• Beef chuck roast: You can substitute with other tough cuts like beef short ribs, bottom round, or even lamb shoulder. Just keep the cooking time the same since these cuts also benefit from pressure cooking.
• Pearl barley: If you don’t have pearl barley, try using hulled barley (add 5-10 more minutes to cooking time), wild rice, or even farro. For a quicker option, use quick-cooking barley but reduce the cooking time by about 5 minutes.
• Fish sauce: No fish sauce? Just use an extra tablespoon of soy sauce like the recipe suggests, or try Worcestershire sauce for that umami depth.
• Chicken or beef stock: You can use vegetable stock if that’s what you have, though the flavor will be lighter. If using store-bought, go for low-sodium versions since you’re adding soy sauce and fish sauce.
• Fresh herbs: Don’t worry if you only have dried herbs on hand. Use about 1 teaspoon of dried parsley instead of fresh, and the dried thyme called for in the recipe works perfectly.
• Tomato paste: You can swap this with 2 tablespoons of tomato sauce or even skip it entirely, though it does add nice richness to the broth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot beef and barley soup is skipping the browning step for your beef chuck roast – taking time to sear the meat in batches creates a rich, deep flavor that you simply can’t get from just pressure cooking alone. Another common error is adding the barley at the same time as everything else, which can result in mushy, overcooked grains that break apart and make your soup cloudy. Instead, add the barley during the last 15-20 minutes of cooking for the perfect chewy texture. Don’t forget to cut your vegetables into similar-sized pieces so they cook evenly, and always let the pressure release naturally for at least 10 minutes to prevent the beef from becoming tough. Finally, taste and adjust your seasoning at the end – the soy sauce and fish sauce add great depth, but you’ll likely need extra salt and pepper to bring all the flavors together.

What to Serve With Beef and Barley Soup?

This hearty soup is basically a complete meal on its own, but I love serving it with some crusty bread or dinner rolls for soaking up all that rich broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the beef, or you could go with some buttered cornbread if you want to keep things cozy. Since the soup is already packed with vegetables and protein, you really don’t need much else – maybe just a sprinkle of extra fresh parsley on top and you’re good to go. For colder nights, I sometimes add a dollop of sour cream or a handful of shredded cheese right before serving.

Storage Instructions

Store: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. The barley will continue to absorb some liquid as it sits, so you might need to add a splash of broth when reheating. I actually think it tastes even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the barley texture might change slightly after thawing. I like to freeze it in individual portions using freezer bags laid flat – makes it so much easier to grab a quick meal later.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally and adding extra broth if needed since the barley tends to thicken things up. From frozen, let it thaw overnight in the fridge first, then reheat. You can also use the microwave, just be sure to stir it halfway through and add liquid as needed.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 150-160 g
• Fat: 80-100 g
• Carbohydrates: 150-160 g

Ingredients

For the soup base:

• 2 lb beef chuck roast, cubed to 1 1/4 inch after browning
• 5 cups unsalted chicken broth or good quality beef broth
• 1 to 2 tbsp olive oil
• 1 tbsp regular soy sauce
• 1 tbsp fish sauce (or an extra 1 tbsp soy sauce as alternative)
• 1/4 tsp fine salt
• 3/4 cup pearl barley
• Kosher salt and ground black pepper, to taste

For the aromatics and vegetables:

• 1 large onion, roughly sliced
• 3 medium carrots, diced
• 3 celery stalks, chopped
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp tomato paste

For finishing and garnish:

• Fresh italian parsley
• Fresh thyme (optional)

Step 1: Brown the Chuck Roast

• 2 lb beef chuck roast, cubed to 1 1/4 inch after browning
• 1 to 2 tbsp olive oil
• kosher salt and ground black pepper, to taste

Heat the Instant Pot using the ‘Sauté More’ function and wait until it indicates ‘HOT’ (about 8 minutes).

Pat the chuck roast dry with paper towels.

Generously season one side with kosher salt and ground black pepper.

Add 1 to 2 tablespoons of olive oil, coating the bottom of the pot.

Place the seasoned side down, then season the opposite side.

Brown the chuck roast for 8 minutes per side, resisting the urge to flip often, to develop a rich crust.

Once browned, remove the roast and set aside.

Step 2: Sauté the Vegetables

• 1 large onion, roughly sliced
• 3 medium carrots, diced
• 3 celery stalks, chopped

Add the sliced onion to the Instant Pot and sauté for 4 minutes until soft and fragrant.

Then add the diced carrots and chopped celery, cooking for another 3 minutes.

Once softened, set aside one-third of the vegetables; these will be added after pressure cooking for a better soup texture.

Step 3: Sauté Garlic, Herbs, and Tomato Paste

• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp tomato paste

Add the minced garlic, bay leaves, dried thyme, and tomato paste to the remaining vegetables in the pot.

Sauté everything together for about 2 minutes, stirring to release the flavors and lift the fond from the pan.

Step 4: Deglaze the Pot

• 1 cup unsalted chicken broth or good quality beef broth

Pour in 1 cup of the broth, scraping the bottom of the pot with a wooden spoon to deglaze it thoroughly.

This step ensures all the flavorful browned bits are incorporated into your soup base.

Step 5: Pressure Cook the Beef Barley Soup

• 1 tbsp regular soy sauce
• 1 tbsp fish sauce (or an extra 1 tbsp soy sauce as alternative)
• 1/4 tsp fine salt
• browned beef chuck roast, cubed (from Step 1)
• remaining 4 cups unsalted chicken broth or good quality beef broth
• 3/4 cup pearl barley

Turn off the Instant Pot.

Add the fine salt, soy sauce, and fish sauce.

Mix briefly.

Cut the browned chuck roast into 1 1/4 inch cubes, then add them and any accumulated juices to the pot.

Pour in the remaining 4 cups of broth, add the pearl barley, and ensure all barley is submerged.

Close the lid, set the venting knob to sealing, and pressure cook on High for 20 minutes.

Allow a natural pressure release for 20 minutes, then carefully release any remaining pressure and open the lid.

I like to use a mix of chicken and beef broth for extra depth in the soup.

Step 6: Finish and Simmer Set-Aside Vegetables

• reserved sautéed onion, carrots, and celery (from Step 2)

Add the reserved one-third of sautéed vegetables (from Step 2) back into the pot.

Set the Instant Pot to the ‘Sauté’ setting and simmer the soup for a few minutes, stirring occasionally, until the vegetables are just cooked.

This technique gives the soup great texture with both soft and slightly crisp veggies.

Step 7: Season and Serve

• kosher salt and ground black pepper, to taste
• fresh Italian parsley
• fresh thyme (optional)

Remove the bay leaves if desired.

Taste the soup and adjust the seasoning with more salt as needed—I typically add three generous pinches at this stage.

Garnish with freshly chopped Italian parsley and, if using, fresh thyme.

Serve hot and enjoy!