For a richer flavor, use bone-in beef short ribs and remove the bones after pressure cooking. Feel free to add other vegetables, such as potatoes, turnips, or parsnips. If you don't have red wine, you can substitute with beef broth or balsamic vinegar. Serve with a dollop of sour cream or a sprinkle of fresh parsley for added flavor.
Instant Pot Beef And Barley Soup
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS75
Embrace the hearty warmth of this Instant Pot Beef and Barley Soup, a comforting blend of tender beef, nutty barley, and vibrant vegetables, all harmonized in a rich, savory broth. Perfect for chilly evenings, this soup is a complete meal in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol42 mg
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Fiber6 g
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Protein20 g
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Saturated Fat5 g
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Sodium344 mg
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Sugar5 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the beef generously with salt and pepper.
02
StepTurn on the Instant Pot and select the 'Sauté' function. Add 1 tablespoon of avocado oil and heat until shimmering. Brown half of the beef in the hot oil for about 5 minutes, then transfer to a bowl. Repeat with the remaining beef.
03
StepAdd another 1 tablespoon of avocado oil to the pot. Sauté the sliced mushrooms until lightly browned, stirring occasionally for about 4-5 minutes. Transfer the mushrooms to the bowl with the beef.
04
StepAdd the remaining 1 tablespoon of avocado oil to the pot. Sauté the carrots, onions, and celery until the onions begin to soften, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated, about 3-5 minutes. Return the browned beef and mushrooms to the pot.
05
StepStir in the beef broth, rinsed pearl barley, tomato paste, bay leaves, dried thyme, beef bouillon base, and red pepper flakes. Ensure all ingredients are well combined.
06
StepClose and lock the Instant Pot lid. Select the 'Pressure Cook' or 'Manual' function and set the timer for 30 minutes on high pressure. Allow 10-15 minutes for the pressure to build.
07
StepAllow the pressure to release naturally for 15 minutes. Then, carefully release any remaining pressure using the quick-release method (about 5 minutes). Unlock and remove the lid. Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
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Golden Emmerich
Jun 26, 2025The natural pressure release is key! Gives the beef a really nice, fall-apart texture.
Keith Pacocha
Jun 16, 2025The instructions were very clear and easy to follow. Even a beginner cook could make this.
Myriam Kutch
Jun 14, 2025I added a diced potato to the soup, and it was a great addition. Thanks for the recipe!
Adolf Bashiriandeckow
Feb 27, 2025I've made this recipe several times, and it's always a hit. It's so easy to throw everything in the Instant Pot and let it do its thing.
Cornell Hickle
Feb 23, 2025This is a perfect weeknight meal. Quick, easy, and so satisfying.
Michele Oberbrunner
Feb 17, 2025This soup is amazing! The beef is so tender, and the barley adds a lovely texture. My family loved it!
Cielo Bartell
Jan 31, 2025This is now my go-to beef and barley soup recipe. Thank you for sharing!
Sasha Hayesleannon
Sep 26, 2024I didn't have any red wine, so I used a splash of balsamic vinegar. It worked perfectly!
Princess Pfannerstill
Sep 18, 2024I doubled the recipe and froze half for later. It reheated beautifully!
Maggie Spencer
Aug 27, 2024I used vegetable broth instead of beef broth and it was still delicious! A great vegetarian option with a few modifications.