Hello friends! Today I’m coming at you with a knockoff from my childhood. This Instant Pot Beef and Barley Vegetable soup has quickly become one of my new adult favorites, and let me tell you why.
Okay, first of all–was I the only one that absolutely loved the Campbell’s Beef with Vegetables and Barley soup? You know, the kind that you had to scoop out of the can and mix with water. For some reason, that was always the most comforting soup to me, but we rarely had it in my house growing up (probably because everyone else liked it too, and ate it all! ha!). Well, it was always my go-to for an easy lunch at my parents’ house.
Fast forward to now. Well, not too long ago, I had a pretty intense craving for this soup. However, I didn’t want to buy the Campbell’s soup. For one, one can wouldn’t feed my family and I’d have to buy a bunch of cans. Another reason is because I wanted to try making it myself. But how?
Of course, here comes the Instant Pot to the rescue. If there is one recipe to really make the Instant Pot shine, it’s this recipe. Firstly, you start by browning the chuck roast with the sauté setting. Then you add the rest of the ingredients, and simply cook on high pressure. It’s the epitome of an easy, one-pot, no stress dinner. Pair this Instant Pot Beef and Barley Vegetable soup with a roll or some bread and butter, and you’re good to go!
What kind of barley should I use?
Maybe it’s time to confess my love for barley. I love it so much, you guys, especially in soup. I really think its an underrated grain. There are different types of barley out there just as there are different types of rice, oatmeal, etc. But the kind you want to use for this recipe is pearled barley. No worries, it’s easy to find and really affordable.
Also, when it comes to the beef, I prefer chuck roast here. It just is sooo good when cooked under pressure and melts in your mouth. But you can also use another cut of beef that benefits from long, slow cooking.
This recipe for Instant Pot Beef and Barley Vegetable soup makes a fair amount of servings and is perfect for meal prep, or to share with a neighbor!
I hope you enjoy!
Instant Pot Beef and Barley Soup
Whip up this soup in your Instant Pot and you've got an easy, weeknight dinner!
- 1-2 tablespoons olive or vegetable oil
- 2 pounds chuck roast, trimmed from excessive fat, and cut into 1/2 inch pieces
- 1/2 onion, diced
- 1 clove garlic, minced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 14.5 ounce can petite diced tomatoes
- 2 small yukon gold potatoes, peeled and diced
- 3/4 cup pearl barley
- 4 cups beef broth (see note)
- 1 cup water
- salt and pepper
- parsley (optional, for garnish)
Turn on the Instant Pot to sauté mode, then pour in oil. Once it is hot, evenly spread 1/2 of the beef, season with salt and pepper, and let it brown. Stir to brown evenly, then remove to a bowl. Repeat with remaining beef, then remove to the bowl with the rest of the cooked beef.
With the Instant Pot still on sauté mode, add onions, garlic, carrots, and celery then season with salt and pepper. Sauté for a minute or two, then turn off sauté mode. Add the tomatoes, potatoes, barley, and browned roast pieces. Cover with beef stock and water, then stir. Place lid on Instant Pot and set to seal. Cook on high pressure for 30 minutes, then naturally release for 20-25 minutes. Release pressure before removing lid. Season with additional salt and pepper if necessary and garnish with parsley, if using. Enjoy!
If you don't have beef broth, you can sub the beef broth and water for 5 cups of water and 2 teaspoons beef stock base (I prefer Better Than Bouillon).