Instant Pot Beef Barley Soup Recipe (2024)

Instant Pot Beef Barley Soup Recipe – perfect barley soup recipe for cold winter or hot summer day! It’s made with ingredients you’ve probably already got!

All you need to make it are seasoned beef cubes, whole-grain barley, veggies, a flavorful tomato broth, and my secret ingredient adding sauerkraut! It is so delicious and highly nutritious and all of it is made in under 1 hour!

Using a pressure cooker takes all of the guesswork out of it because it does most of the work for you! It’s quick and easy and so flavorful and it’s a complete meal all on its own.

There’s nothing better than a hearty and satisfying bowl of Instant Pot Barley Soup any time of the year. In the winter it’s cozy and comforting with homemade sourdough bread, and in the summer, you don’t have to heat up your kitchen or turn on your stove.

Make a big batch and freeze some for later. Trust me, you’ll be glad you did!

Ingredients Needed for Barley Soup

• Oil: I use avocado oil because it’s usually what I have at home. You can use any neutral oil you like that has a high smoke point. Olive oil is another great choice.
• Beef chunks: Stew beef is what I use which is convenient because more often than not it already comes cut into 1-inch cubes. If you choose to use another cut of beef, just be sure to cut off any excess fat and cut it into cubes.
• McCormick Montreal steak seasoning: This is one of my favorite seasoning blends that pairs well with all kinds of beef! You can swap it for your favorite soup seasoning.
• Onion, celery, and carrots: This trio of ingredients is also known as mirepoix. It’s a popular combination that’s at the base of so many soups and stews!
• Garlic: For a boost of garlicky flavor.
• Tomato paste: This helps to add a tomato flavor without using tomatoes or sauce. It will also help to brighten up the color and thicken up the broth a bit.
• Barley: Use any kind of barley you like, hulled, pearl, you name it. As long as you rinse your barley first!
• Sauerkraut: Or chopped pickles for a briny, saltiness. Some people use Worcestershire for this, but I much prefer fermented veggies!
• Chicken broth: I like that the chicken broth isn’t as robust as beef broth, so I use my instant pot chicken bone broth. I find broth made from scratch is much more flavorful than a store-bought version.
• Bay leaves: Infuses the broth with an earthy, herbaceous, almost minty flavor that settles into the recipe nicely without overpowering anything.
• Rosemary: Always a great pairing with beef.
• Salt & pepper: To taste.

FAQs

More Easy Dinner Recipes:

• Spicy Grilled Shrimp Recipe
• Easy Mexican Shrimp co*cktail Recipe
• 10-MIN MEXICAN Cheese Dip Recipe
• Cheese Steak Chimichangas Recipe
• Easy 30-Minute Chicken Chimichanga Recipe
• Pot Roast Guacamole Taco Recipe
• GUACAMOLERecipe
• Crunchy Bacon Cheddar Jalapeno Poppers
• Jalapeño Popper Bites

When YOU make this Instant Pot Beef Barley Soup Recipe tag uson Instagram@MunchkinTimeBlogwe would love to see YOUR creation!

Q. DoYOU like this Instant Pot Barley Soup Recipe?

Letme know in thecommentsbelow, I wouldloveto hear from you!

ThankYOUforYOURComment, Share & Recipe Review!

Quote of the Day

Happy Cooking!

This post was updated on June 16, 2022, the recipe didn’t change!