Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
There’s something incredibly satisfying about a warm bowl of soup, especially when it offers both nourishment and comfort. This Instant Pot Beef & Barley Soup is a hearty one-pot meal that warms you from the inside out. Rich with flavorful beef, hearty barley, and a medley of vegetables, it’s the kind of dish that not only fills your belly but also brings peace to your soul after a long day. The bonus? It’s freezer-friendly, making it a brilliant option for meal prep.
Table of Contents
This simple yet robust dish is one of those recipes that came to me from my grandmother, who always knew how to turn humble ingredients into something special. She’d often whip it up on chilly afternoons, and the aroma would beckon everyone to the kitchen. The Instant Pot takes away the hours of simmering, making it a practical choice for busy weeknights when you crave something nourishing but don’t have the time to fuss over the stove. If you’re eager for a delicious homemade soup that is sure to become a staple in your recipe rotation, then this one is for you!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and about 35 minutes in the Instant Pot, you’ll have a satisfying meal ready without hours of wait.
- Irresistible Flavor: A wonderful blend of tender beef and earthy barley, complemented by savory vegetables creates a taste that’s both comforting and fulfilling.
- Eye-Catching Appeal: The rich colors of the carrots and herbs against the beautiful broth make this soup visually enticing as well.
- Flexible Serving: Perfect for weeknight dinners, lunches on-the-go, or as a cozy meal to serve guests—a true crowd-pleaser!
- Freezer-Friendly: Easily portion and freeze leftovers for up to three months. Just thaw and reheat when needed!
Ingredients You’ll Need
- 1 pound beef stew meat: Cut in small pieces with plenty of marbling. This adds flavor and tenderness as it cooks.
- 1 cup pearl barley: This whole grain is nutty and chewy, adding a wonderful texture. You can substitute with quinoa if desired.
- 4 cups beef broth: For the best flavor, opt for low-sodium, homemade, or store-bought beef broth. Chicken broth can work in a pinch too.
- 2 carrots: Chopped for sweetness and color; substitute with parsnips for a unique twist.
- 1 celery stalk: Provides crunch and depth; feel free to add more if you love that flavor.
- 1 onion: Diced, offering a base flavor that complements the beef and vegetables.
- 2 cloves garlic: Minced for an aromatic quality that enhances the entire dish.
- 1 teaspoon dried thyme: This fragrant herb elevates the flavor, but fresh thyme can be used for a more vibrant taste.
- 1 bay leaf: Adds an earthy aroma to the soup; don’t forget to remove it before serving!
- Salt & pepper to taste: Essential seasoning to bring all the flavors together.
- 1 tablespoon olive oil: For sautéing the beef and vegetables, adding richness to the soup.
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Sauté Beef: Start by setting your Instant Pot to the sauté function. Add 1 tablespoon olive oil and heat. Once hot, add 1 pound beef stew meat, season with a pinch of salt and pepper, and brown on all sides, about 5-7 minutes. This step creates a depth of flavor that enhances your soup.
Sauté Vegetables: Next, toss in 1 diced onion, 2 chopped carrots, and 1 chopped celery stalk to the pot. Stir everything together, cooking for about 3-4 minutes, until the onion becomes translucent. The aroma will start to fill your kitchen, promising a delicious meal ahead.
Add Garlic & Spices: It’s time to introduce flavor! Add 2 minced cloves of garlic, 1 teaspoon dried thyme, and 1 bay leaf to your pot. Sauté for another minute, allowing the garlic to become fragrant. This step locks in the savory flavors so they infuse the soup beautifully.
Combine Ingredients: Pour in 4 cups beef broth and add 1 cup pearl barley. Stir bien, ensuring the barley is evenly distributed. This is where the magical transformation begins!
Pressure Cook: Cancel the sauté mode and secure the lid on your Instant Pot. Set it to cook at high pressure for 25 minutes. Ensure the steam release valve is sealed. This cooking time allows the beef to become tender and the barley to soak up all the wonderful flavors.
Release Pressure: After the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully turning the steam release valve to vent any remaining steam. This method keeps the soup from splattering while releasing pressure.
Serve & Enjoy: Open the pot, give everything a good stir, and season with more salt and pepper to taste. Remove the bay leaf before serving! Ladle into bowls, and feel free to garnish with fresh herbs for an extra pop of flavor.
Storing & Reheating
To store your Instant Pot Beef & Barley Soup, let it cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For long-term storage, freeze portions in freezer-safe bags or containers for up to three months. When you’re ready to eat, simply thaw overnight in the refrigerator and reheat in the microwave or on the stovetop over medium heat until warmed through. Be mindful that the barley may absorb some broth during storage, so you might want to add a splash of broth during reheating for the perfect consistency.
Chef’s Helpful Tips
- Understand the consistencies of favorite ingredients. If you’d like a thicker soup, reduce the broth slightly.
- Avoid overcrowding when browning the beef—work in batches if needed to achieve that perfect sear.
- For an extra touch, consider stirring in a tablespoon of Worcestershire sauce for added umami.
- If you have leftover vegetables, feel free to toss them into the mix, making your soup more nutrient-dense.
- Cooked beef and barley soup can often taste even better the next day, allowing flavors to meld perfectly.
A warming bowl of Instant Pot Beef & Barley Soup not only serves the soul but also invites a feeling of home and comfort. The blend of savory beef, nutritious barley, and colorful veggies creates a filling and satisfying meal that’s perfect for chilly days or cozy family dinners.
Experiment with different vegetables or spices, and make it a family favorite in no time. Whether enjoyed fresh or reheated from the freezer, this soup is sure to make your taste buds dance. So grab your Instant Pot and let’s create a pot of warmth and joy together!
Recipe FAQs
Can I use different types of meat?
Absolutely! You can substitute the beef stew meat with chicken or even turkey. Just adjust the cooking time accordingly; chicken thighs will cook faster, usually needing only about 10 minutes under pressure.
What if I don’t have barley?
If you don’t have pearl barley on hand, you can replace it with quinoa or farro, both of which offer a delicious texture and flavor. However, cooking times may vary slightly so keep an eye on it!
How do I make this soup vegetarian?
To make a vegetarian version, simply replace beef with mushrooms or lentils and the beef broth with vegetable broth. Add some extra heartiness by increasing the barley or adding beans.
Can I double this recipe?
Yes, you can easily double the quantities for this recipe! Just make sure not to exceed the maximum fill line in your Instant Pot. Cooking times will remain the same for doubled amounts.
PrintMore Instant Pot Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Description
Satisfy your cravings with this flavorful Instant Pot Beef & Barley Soup. This comforting meal combines tender beef, nutty barley, and fresh vegetables, making it perfect for a quick dinner or to store for later. Simple preparation and rich taste make it an excellent choice for food lovers looking for hearty, homemade meals.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until browned, about 2 more minutes.
Notes
Serve pancakes warm with maple syrup, fresh fruits, or whipped cream.
Store leftovers in the refrigerator for up to 2 days and reheat before serving.
Add chocolate chips or blueberries to the batter for an extra flavor boost.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
