Instant Pot Beef Barley Soup
This is a tasty recipe for instant pot beef barley soup. If you are after hassle-free cooking, tender meat and flavorful dinner, this soup is it!
Servings: 6
Calories: 279
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion , minced (1 cup)
- 1 pound beef chunks (450 grams), see note 1
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 5 garlic cloves , minced
- 2 teaspoons dried thyme
- 2 large carrots , diced (1 heaped cup)
- 2 large celery stalks , diced (1 heaped cup)
- ½ teaspoon paprika
- ½ cup pearl barley
- 6 cups beef broth , see note 2
To thicken the soup:
- 2 tbsp olive oil
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
Instructions
- Turn on the instant pot. Press “SAUTE” and pour oil in. Add minced onion and sauté until translucent, about 7 minutes. When the time is up, push the onions to the side and add diced beef in. Season it with salt and pepper and let it brown, stirring once or twice. When done, add the garlic in and stir until it releases its aroma.
- Then, add the rest of the ingredients and give everything a good mix.
- Cover with lid. Lock it into its position and turn the steam releasing valve to “SEALING”. Press “PRESSURE COOKING” (or “MANUAL”) and set the timer to 20 minutes.
- When the time is up, let the pressure drop naturally before safely removing the lid.
- In a small saucepan, combine paprika and flour. Pour in oil and stir over medium-high heat for about a minute. Pour in about a cup of the liquid from the soup and stir well until well combined. Cook for about 2 minutes, stirring constantly (You can add more liquid, if too thick).
- Pour this into the pot and stir. Cook on “SAUTE” for about 2 minutes before turning off the pot.
- Serve with bread, dinner rolls, toast, salad, or anything you like.
- Enjoy!
Notes
- You can increase the quantity of beef if you like a richer/more filling soup.
- Beef broth can be substituted with chicken stock or vegetable stock. If you use low sodium type, you will more likely need to add more seasoning at the end.
- The overall cooking time does not include the inactive time which is the time the pot needs to come to pressure (count with 10 minutes) and time needed for releasing pressure.
- Instant pot beef barley soup can be made easily made ahead. In fact, it tastes even better the following day. It can be stored in the fridge for up to 3 days.
- More tips, FAQ’s and serving suggestions can be found in the post above this recipe card.
Nutrition Facts
Instant Pot Beef Barley Soup
Amount per Serving
Calories
279
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Cholesterol
47
mg
16
%
Sodium
1263
mg
55
%
Potassium
611
mg
17
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
22
g
44
%
Vitamin A
4364
IU
87
%
Vitamin C
4
mg
5
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.