clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Beef Barley Soup

Warm hearty comfort food.

  • Total Time: 45


Units Scale
  • 1 1/2 pounds of Stew Meat
  • 2 tsp olive oil
  • Salt & Pepper
  • 2 cups chopped Onion
  • 1 cup chopped Carrots
  • 1 cup chopped Celery
  • 4 cloves Garlic (pressed or chopped)
  • 1 can (14.5 oz) crushed Tomatoes
  • 2 cans (4 oz) sliced mushrooms or 2 cups sliced Mushrooms
  • 4 cups Beef Broth (low salt)
  • 2 cups Water
  • 1 tablespoon Worcestershire Sauce
  • 1/4 tsp Dried Thyme Leaves (not ground)
  • 1 cup Barley


  1. If beef is frozen, defrost slightly in the microwave.
  2. Turn on the Instant Pot to Saute’, add olive oil.
  3. Add the onions and saute for 2 minutes.
  4. Salt & Pepper the beef, add to hot Instant Pot and brown beef.
  5. Add to the pot the carrots, celery, garlic, and cook for 2 minutes.
  6. Cancel the Instant Pot.
  7. Add the canned tomatoes and mushrooms.
  8. Add the beef broth, water, Worcestershire Sauce, thyme, and barley.
  9. Secure the lid and set the top valve to seal.
  10. Close the lid, set to meat/stew, and the timer for 25 minutes. 
  11. When done do a quick release.


  • Total time is higher as it takes about 10 minutes after you seal to get the Pot up to Pressure.
  • You can brown the beef and saute’ the onions, carrots, and celery on the stove and put all other ingredients in the slow cooker. 3 hours on low or 6 hours on high.
  • Author:
  • Prep Time: 15
  • Cook Time: 20
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


  • Serving Size: 6

Keywords: Instant Pot Beef Barley Soup