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Instant Pot Beef Barley Soup Recipe

Today's Instant Pot beef barley soup recipe requires a total of 45 minutes to prepare, with very few dishes to clean. However, the final result will taste just like you've spent the whole day cooking. With the hearty beef chunks, tender vegetables, and al-dente barley, this dish easily hits all the cozy notes. You'll be left with a content belly and soul!
Prep Time30 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Beef Barley Soup, Instant Pot Beef Barley Soup Recipe
Servings: 4 servings
Calories: 499kcal
Author: Luna Regina

Ingredients

  • 22 oz beef chuck cubed
  • 2 tbsp olive oil
  • 4 oz onion finely diced
  • 1 tbsp garlic minced
  • 1 tbsp Hunt's tomato paste
  • 6 oz carrots diced
  • 8 oz potatoes diced
  • 2 oz celery diced
  • 1/2 tsp thyme
  • 1.5 tbsp unsalted butter
  • 1/2 tbsp Worcestershire sauce
  • 1.5 tsp brown gravy mix
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 2 oz green bell pepper diced
  • 2 tbsp all-purpose flour
  • 4 tbsp red wine
  • 1/2 cup barley
  • 2 cup unsalted chicken broth
  • 2 tbsp parsley chopped

Instructions

  • Set Instant Pot to “Sauté” setting. Add 2 tbsp olive oil, 4 oz onion, and 1 tbsp garlic. Sauté for a minute.
  • Add 1 tbsp Hunt's tomato paste and stir for another minute.
  • Add 22 oz beef chuck. Quickly brown the beef for 2 minutes on all sides.
  • Add 6 oz carrots, 8 oz potatoes, 2 oz celery, 1/2 tsp thyme, 1.5 tbsp unsalted butter, 1/2 tbsp Worcestershire sauce, 1.5 tsp brown gravy mix, 1/2 tsp salt, 1 bay leaf, 1/2 tsp ground black pepper, 1/2 tsp paprika, 2 oz green bell pepper, and 2 tbsp all-purpose flour. Sauté for 2 minutes.
  • Stir in 4 tbsp red wine.
  • Add 1/2 cup barley.
  • Stir in 2 cups unsalted chicken broth.
  • Close the lid and set the valve to the sealing position. Cook on “Meat/Stew” setting for 20 minutes.
  • Perform a quick release for the remaining pressure. Remove the lid.
  • Divide the beef barley soup into serving portions. Garnish with 2 tbsp chopped fresh parsley and enjoy hot.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 41g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 587mg | Potassium: 1260mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7547IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 6mg