Instant Pot Beef Barley Soup is a comforting and nourishing dish that combines the heartiness of beef stew meat with the wholesome goodness of pearl barley, all brought together effortlessly in the convenience of an Instant Pot. This recipe transforms simple ingredients into a flavorful symphony, creating a soup that’s not only delicious but also packed with essential nutrients.

Beginning with the sautéed perfection of diced beef stew meat, the Instant Pot captures and intensifies the savory flavors. Onions, carrots, celery, and garlic join the mix, infusing the broth with a delightful medley of aromatics. Pearl barley, a nutritious whole grain, adds both substance and texture to the soup, offering a satisfying bite.

The broth, a blend of beef broth, diced tomatoes, and a medley of herbs, simmers to perfection under pressure, allowing the flavors to meld seamlessly. The result is a hearty and flavorful soup that’s both comforting and nutritious. Rich in proteins from the beef, fiber from the barley, and an assortment of vitamins and minerals from the vegetables, this soup is a wholesome meal in a bowl.

Garnished with a sprinkle of fresh parsley for a burst of brightness, this Instant Pot beef barley soup is a testament to the ease and efficiency of modern cooking appliances. With an estimated caloric content of around 300-350 calories per serving, it’s a satisfying and balanced option for those seeking a wholesome and delicious meal. Perfect for warming up on chilly days or enjoying as a hearty meal any time of the year, this Instant Pot creation invites you to savor the simplicity and goodness of homemade beef barley soup.

Instant Pot Beef Barley Soup Recipe:


  • 1 lb beef stew meat, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 cup pearl barley, rinsed
  • 8 cups beef broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Set the Instant Pot to sauté mode. Add olive oil and brown the diced beef stew meat.
  2. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
  3. Stir in pearl barley, beef broth, diced tomatoes, dried thyme, bay leaf, salt, and pepper.
  4. Close the Instant Pot lid, set to sealing, and cook on high pressure for 15 minutes.
  5. Once cooking is complete, allow for natural pressure release or perform a quick release, following the manufacturer’s instructions.
  6. Discard the bay leaf and adjust seasoning to taste.
  7. Serve hot, garnished with chopped fresh parsley.

Nutritional Information (Per Serving, assuming 6 servings):

  • Calories: Approximately 300-350 kcal
  • Protein: 20-25g
  • Carbohydrates: 30-35g
  • Fat: 10-15g
  • Fiber: 6-8g
  • Sugars: 5-8g
  • Sodium: 800-1000mg (depending on ingredients used)

These values are rough estimates and can vary based on the specific ingredients and quantities used. Adjustments can be made based on your dietary preferences and nutritional needs. If you have specific dietary concerns, it’s advisable to consult with a nutritionist or use a nutrition calculator with precise ingredient details. Enjoy your hearty Instant Pot beef barley soup!