Instant Pot Cozy Beef & Barley Soup

Homemade soup is the epitome of warmth and comfort, especially during the chilly months when cozy meals are a must. There's something incredibly soothing about a bowl of hearty soup, and this Comforting Instant Pot Beef & Barley Soup fits the bill perfectly. It’s not just a meal; it’s a hug in a bowl.

Instant Pot Cozy Beef & Barley Soup

Warm up your evenings with this Comforting Instant Pot Beef & Barley Soup, a quick and hearty dish perfect for busy nights. Packed with tender beef, nutritious barley, and a medley of vegetables, this soup is a true hug in a bowl. The Instant Pot makes it easy to whip up this comforting meal in under an hour, allowing you to savor rich flavors without the fuss. Save this recipe for when you need a cozy, nourishing dinner that everyone will love!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

3 medium carrots, sliced into rounds

2 celery stalks, diced

1 cup mushrooms, chopped (button or cremini work well)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika for a deeper flavor

Salt and pepper, to taste

6 cups beef broth (homemade or low-sodium)

1 cup pearl barley, rinsed under cold water

1 bay leaf

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Beef:

- Set your Instant Pot to sauté mode and heat the olive oil until shimmering.

- In batches, add the beef cubes, ensuring they are not overcrowded. Sear for about 5-7 minutes, turning to brown on all sides.

- Once browned, transfer the beef to a plate and set aside.

Sauté the Aromatics:

- In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Add Vegetables:

- Incorporate the sliced carrots, diced celery, and chopped mushrooms into the pot.

- Sauté for about 3-4 minutes, stirring until the vegetables begin to soften.

Season:

- Sprinkle the dried thyme, dried rosemary, smoked paprika, along with salt and pepper over the vegetable mixture.

- Stir well to ensure all the vegetables are evenly coated with the seasonings.

Deglaze the Pot:

- Pour in a splash of beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, this will enhance the flavors of your soup.

Combine Ingredients:

- Return the seared beef to the pot.

- Add the remaining beef broth, rinsed pearl barley, bay leaf, and Worcestershire sauce. Stir everything together to combine.

Pressure Cook:

- Close and seal the Instant Pot lid, making sure the valve is set to sealing.

- Set it to cook on high pressure for 35 minutes.

Release Pressure:

- After the cooking cycle is complete, allow the pressure to naturally release for about 10 minutes.

- Carefully release any remaining pressure by turning the valve to venting.

Finish and Serve:

- Open the lid, give the soup a gentle stir, and taste to adjust seasoning if needed.

- Remove the bay leaf before serving. Dish the soup into bowls and garnish with fresh chopped parsley.

Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings

- Presentation Tips: For an appealing presentation, serve the soup in rustic bowls, and sprinkle a little extra parsley on top. You can add a slice of crusty bread on the side for dipping!