There’s something undeniably comforting about a warm, hearty soup bubbling away on the stove, especially when the weather turns chilly. This Instant Pot Beef & Barley Soup is one of those dishes that wraps you in a cozy embrace with each spoonful. It features tender chunks of beef, hearty vegetables, and chewy pearl barley, all infused with rich flavors from delicious beef broth. Coupled with a hint of thyme and the slight acidity from tomatoes, it’s a balance of taste that feels just right.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

I first made this comforting soup on a particularly blustery winter evening. Returning home to the aroma of this Instant Pot Beef & Barley Soup wafting through the house was like being welcomed with a big, warm hug. With minimal effort, I had a complete meal that warmed both my heart and my belly. If you’re looking for a no-fuss, wholesome dinner that is Super easy to prepare and is freezer-friendly for those busy weeknights, then this recipe will surely become a favorite in your household.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this soup is perfect for weeknight dinners.
Irresistible Flavor: You’ll savor the rich, hearty flavors that come from slow-cooked goodness in no time at all.
Eye-Catching Appeal: The vibrant colors of the vegetables make it as delightful to look at as it is to eat.
Flexible Serving: This soup is perfect for lunch, dinner, or meal prep, and it’s even better the next day!
Diet-Friendly Options: Feel free to substitute lower-sodium broth or switch in veggies for a tailored meal.

Ingredients You’ll Need

2 pounds beef stew meat: This cut is ideal as it becomes fork-tender after cooking. Look for well-marbled meat for the best results.
2 tablespoons olive oil: Used for browning the beef and sautéing the veggies, adding richness.
8 ounces mushrooms, quartered: They add a lovely umami flavor and texture. If unavailable, feel free to use canned mushrooms.
1 small onion, diced: This aromatic base enhances overall flavor and sweetness.
2 stalks celery, diced: Adds crunch and depth; it can be substituted with bell pepper if desired.
2 carrots, diced: Their sweetness balances the whole dish; frozen carrots can work, too.
4-6 cloves garlic, minced: Fresh garlic gives a robust aroma. Adjust based on your preference!
6 cups low sodium beef broth/stock: Using low sodium allows you to control the saltiness. Homemade stock is even better!
1 can (14.5 oz) diced tomatoes: This brightens the soup and provides acidity.
¾ cup pearl barley, rinsed: Adds heartiness and a chewy texture; quick-cooking barley can be a faster option if preferred.
2 small potatoes, peeled and diced: They bring creaminess; feel free to use Yukon Gold or red potatoes.
2 tablespoons better than bullion beef base: A quick way to intensify beef flavor; you can swap with beef bouillon cubes.
1 bay leaf: For an aromatic touch during cooking. Remember to remove it before serving!
1 teaspoon dried thyme: Adds a warm, herbal note—fresh thyme can also be used for a brighter flavor.

How to Make Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

Sauté Beef: Set your Instant Pot to the sauté setting. Add 2 pounds beef stew meat and 2 tablespoons olive oil, seasoning with a pinch of salt and pepper. Brown the meat on all sides, about 5 minutes, before removing it and setting aside. This step builds a flavorful base!

Sauté Mushrooms: In the same pot, toss in 8 ounces of quartered mushrooms. Sauté until they are nicely browned. If they stick, add a touch more olive oil to get that lovely golden color.

Cook Vegetables: Add 1 small diced onion, 2 stalks diced celery, and 2 diced carrots to the pot. Season lightly with salt and pepper, and continue cooking for about 5 minutes until softened and fragrant. This is where the magic begins as the veggies cook down.

Add Garlic: Now stir in 4-6 cloves of minced garlic, cooking for approximately 30 seconds or until fragrant. Garlic completes the aromatic experience!

Deglaze: Pour a splash of beef broth into the pot to deglaze, scrubbing the brown bits off the bottom with a wooden spoon. This step is essential; it prevents the dreaded burn notice while adding flavor.

Combine Ingredients: Add the remaining beef broth (about 6 cups), the reserved beef, one can (14.5 oz) of diced tomatoes, ¾ cup rinsed pearl barley, 2 diced potatoes, 2 tablespoons better than bullion beef base, 1 bay leaf, and 1 teaspoon dried thyme. Stir everything together gently to incorporate.

Pressure Cook: Lock the lid on the Instant Pot, ensuring the vent is set to sealing. Select high pressure and cook for 15 minutes. This is where the flavors meld beautifully!

Release Pressure: Once the timer goes off, allow for 15 minutes of natural pressure release before carefully venting any remaining pressure. Open the lid cautiously, reveling in the aroma hanging in the air.

Storing & Reheating

To store your homemade soup, let it cool to room temperature and place it in an airtight container. It’ll keep in the refrigerator for 3-4 days. For longer storage, transfer portions to freezer-safe bags or containers, and freeze for up to 3 months. When reheating, gently warm it on the stove over medium heat for about 10-15 minutes or until heated through, stirring occasionally. Be aware that the texture may change slightly after freezing, but a splash of broth can refresh it perfectly.

Chef’s Helpful Tips

Avoid Overcrowding: When browning the meat, don’t overload the pot; this allows for even cooking and prevents steaming.
Fresh vs. Dried: If using fresh thyme instead of dried, use about three times the amount; just remember to adjust accordingly.
Boost Flavor: If you like a richer flavor, consider adding a splash of red wine after the vegetables and before adding the broth.
Texture Check: If the soup is thicker than you’d like once cooked, add a bit more broth during reheating to reach your desired consistency.
Prep Ahead: Chop your veggies in advance to save time on those busy weeknights!

This Instant Pot Beef & Barley Soup is not just a delicious meal; it’s a reflection of home cooking and warmth. Its rich, hearty flavors make it a perfect companion for chilly nights and gatherings alike. Don’t hesitate to experiment with the ingredients, perhaps swapping in your favorite veggies or varying the herbs. There’s magic in homemade cooking—embrace it, and enjoy every spoonful of this soup!

Recipe FAQs

Can I use other grains instead of barley?

Absolutely! Quinoa or brown rice can make great substitutes. Keep in mind that cooking times may vary, so adjust them accordingly.

Is this soup freezer-friendly?

Yes! This soup freezes beautifully for up to 3 months. Just ensure it’s cooled completely, and store it in suitable freezer containers or bags.

Can I make this soup walk-away easy in a slow cooker?

Certainly! Just sauté the beef and veggies in a skillet first, then transfer everything to your slow cooker, adding the ingredients as listed. Cook on low for 6-8 hours or high for 4-5 hours.

How can I enhance the flavor of this soup?

For added depth, consider throwing in a splash of Worcestershire sauce or soy sauce for an umami punch, or fresh herbs like parsley or cilantro just before serving.

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