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Instant Pot Beef and Barley Soup

Whip up this soup in your Instant Pot and you've got an easy, weeknight dinner!

Servings 8

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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!

Recipe Notes

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).