I stole this recipe for Barley Beef & Vegetable Soup from a cookbook called The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes. The Instant Pot does all the work for you in this hearty soup recipe. Cubed meat is seasoned and browned using the sauté function. Then beef stock, canned tomatoes, onion, celery, garlic and seasoning are added in. After cooking for 25 minutes, the lid is removed and diced potatoes, barley and frozen mixed vegetable are added in next. The soup is cooked for 5 minutes more before serving. A 30 minute cook time and this soup tastes like it simmered on the soup all day!

Did you know? Pearl barley has had the bran removed and has been steamed and polished. It comes in three sizes –coarse, medium and fine – and is good in soups and stews.¹ (see more trivia in the Trivia tab)

For this recipe you will need: 1 tbsp olive oil, ¾ lb cubed beef chuck, 1 tsp salt, ½ tsp black pepper, 4 cups beef stock, 14.5 oz can crushed tomatoes, 1 cup chopped onion, ½ cup chopped celery, 2 minced garlic cloves, 1 tsp dried oregano, ¼ tsp red pepper flakes, 1 bay leaf, 1 cup peeled and diced potatoes, ¼ cup dry quick-cooking barley and 1 cup frozen mixed vegetables.

Heat oil in the instant pot, add the meat, sprinkle with salt and pepper and cook until browned; drain the fat.

Then stir in the stock, scraping up all the little bits from the bottom of the pan. Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes and bay leaf to the Instant pot; secure the lid.

Next press the Manual button and enter 25 minutes. When cook time is complete and the pressure has fully released, remove the lid. Add the potatoes, barley and mixed vegetables; secure the lid.

Then press the Manual button and enter 5 min. When cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the bay leaf .

Serve and enjoy!

If you liked the recipe for Barley Beef & Vegetable Soup you can try other barley recipes like a quick skillet meal called Barley & Beef Skillet or Beef Barley Soup which cooks in the slow cooker but can be adapted for a pressure cooker.

Print

Barley Beef & Vegetable Soup

The Instant Pot does all the work for you in this hearty soup recipe. Cubed meat is seasoned and browned using the sauté function. Then beef stock, canned tomatoes, onion, celery, garlic and seasoning are added in. After cooking for 25 minutes, the lid is removed and diced potatoes, barley and frozen mixed vegetable are added in next. The soup is cooked for 5 minutes more before serving. A 30 minute cook time and this soup tastes like it simmered on the soup all day.

Course Entree

Prep Time 5 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

• 1 tbsp olive oil
• ¾ lb beef chuck cut into 1 inch cubes
• 1 tsp salt
• ½ tsp black pepper
• 4 cups beef broth
• 14.5 oz can crushed tomatoes
• 1 cup chopped onion
• ½ cup chopped celery
• 2 garlic cloves minced
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 1 bay leaf
• 1 cup peeled and diced potatoes
• ¼ cup dry quick-cooking barley
• 1 cup frozen mixed vegetables

Instructions

1. Heat oil in the instant pot, add the meat, sprinkle with salt and pepper and cook until browned; drain the fat.
2. Stir in the stock, scraping up all the little bits from the bottom of the pan.
3. Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes and bay leaf to the Instant pot; secure the lid.
4. Press the Manual button and enter 25 minutes.
5. When cook time is complete and the pressure has fully released, remove the lid.
6. Add the potatoes, barley and mixed vegetables; secure the lid.
7. Press the Manual button and enter 5 min.
8. When cook time is complete and the pressure has fully released, remove the lid with caution.
9. Remove and discard the bay leaf and serve.