Description

This Easy Beef Barley Soup made in the Instant Pot is a hearty and comforting meal perfect for chilly days. Tender beef stew meat combines with nutritious vegetables, pearl barley, and flavorful herbs to create a rich, savory soup that cooks quickly under pressure. The optional parmesan rind adds a subtle umami depth, making this a delicious and satisfying dish for the whole family.

Ingredients

Units Scale

Meat

2 lbs beef stew meat, cut into small pieces

Vegetables

1 cup onion, finely chopped
2 cups carrots, sliced in small pieces
1 cup celery, finely chopped

Spices & Herbs

1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon fresh rosemary
4 bay leaves

Other Ingredients

2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts beef broth
1 cup pearl barley, uncooked
1 parmesan cheese rind (optional)

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Instructions

Sauté the Meat: Turn the Instant Pot on to the sauté setting and heat the olive oil. Add the beef stew meat and cook until slightly browned, about 10 minutes, stirring occasionally to ensure even browning.
Add Ingredients: Once the meat is browned, add the salt, black pepper, garlic powder, fresh rosemary, bay leaves, chopped onion, carrots, celery, tomato paste, beef broth, uncooked pearl barley, and the optional parmesan cheese rind to the pot. Stir thoroughly to combine all the ingredients evenly.
Pressure Cook: Secure the Instant Pot lid and set it to sealing. Pressure cook for 10 minutes. After cooking, allow the pressure to release naturally for 15 minutes before performing a quick release to release any remaining pressure.
Finish and Serve: Remove the bay leaves and parmesan rind. Stir the soup well and serve hot, enjoying the hearty combination of tender beef, veggies, and barley.

Notes

The parmesan cheese rind adds a rich umami flavor but can be omitted if unavailable or if dairy is to be avoided.
For a slower cooking method, the recipe can be adapted to a slow cooker using the provided instructions.
Barley provides a nice chewy texture and increases the soup’s heartiness and nutritional value.
Feel free to adjust seasoning like salt and pepper according to taste.
Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.