Pressure cooker (Instant Pot) beef and barley soup

This pressure cooker dump and start beef and barley soup recipe is so warming and comforting, easy to make and will please even a picky eater. Instant pot soup recipe that will become your perfect weeknight dinner. 

For Weight watchers: myWW green plan 6 points,myWW blue plan 6 points,myWW purple plan 4 points per serving.

I love to make soups in my instant pot. They always turn out delicious, just like if i would babysit them on the stove the whole day. My kids especially love my soups, i even pack them in to the thermos containers to take to school along with fruits and fresh veggies.

Instant Pot beef barley and mushroom soup

The combination of this ingredients is very promising, isnt it

• barley
• beef
• mushrooms
• fresh thyme
• garlic and onion

I can smell it just from writing this post… even though i made this fantastic soup a week ago. 

Do i need to brown the meat for soup

As for me, i don’t brown the beef before boiling. It adds more time to cooking and had amazing results even after skipping this step. If you still chose to brown beef, brown it on each side on SAUTE mode and don’t forget to deglaze the pot after. You don’t want to get a BURN message because of that burned beef pieces stuck to the bottom of your pot.

What is the best meat for pressure cooker beef soup

Any cheaper cuts will work because we will cook them under pressure and they will become tender. I like to use a presliced stew meat, it saves me time in the kitchen ( and dirty dishes). But i also love to use chuck roast or round roast. Theey all work very well in this recipe.

More Instant Pot soup recipes:

1. Beef and vegetable soup in Instant Pot
2. Instant Pot 15 bean and Sausage soup
3. Instant Pot butternut squash soup
4. Caldo de Res in Instant Pot
5. Instant pot chicken noodle soup
6. Other instant pot recipes

More soup recipes from my site:

1. Cream cheese salmon soup
2. Mini meatball soup
3. Creamy pumpkin soup (vegetarian)

Print Recipe

4.86 from 7 votes

Pressure cooker (Instant pot) beef and barley soup

This pressure cooker dump and start beef and barley soup recipe is so warming and comforting, easy to make and will please even a picky eater. Instant pot soup recipe that will become your perfect weeknight dinner. 

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time32 minutes mins

Course: Main Course, Soup

Cuisine: American

Keyword: instant pot barley soup

Servings: 6 servings

Calories: 138kcal

Author: Tatiana

Ingredients

• 1 lb beef stew meat (cut in 1/2 inch pieces)
• 2 tablespoon olive oil
• 6 oz mushrooms sliced
• 1 onion chopped
• 1 tablespoon tomato paste
• 1 teaspoon thyme fresh if possible
• 2 garlic cloves minced
• 4 cups broth (beef, veggie or chicken)
• 2 cups water
• 3 carrots peeled and cut into 1/2 inch pieces
• 1/2 cup pearl barley

US Customary - Metric

Instructions

• Add all the ingredients into your instant pot and stir.
  
• Lock the Instant Pot lid, push on SOUP button and adjust to 20 minutes.
  
• Naturally release the pressure.
  
• Before serving sprinkle some chopped cilantro on top.
  

Notes

For Weight watchers: myWW green plan 6 points,myWW blue plan 6 points,myWW purple plan 4 points per serving (all calculations are done by adding ingredients to Weight watchers app calculator)

Tools used in this recipe

Pressure cooker

Nutrition

Calories: 138kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 288mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5485IU | Vitamin C: 5.2mg | Calcium: 23mg | Iron: 0.8mg

Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Tried this recipe?Follow me at @Myberrymaple and tag #berrymaple!