Instant Pot Beef Barley Soup {Crockpot & Stove Top}

Wine a Little Cook a Lot
by Wine a Little Cook a Lot
68 -
30 min

This easy instant pot beef barley soup is the perfect cold weather comfort food. Made with hearty vegetables, tender beef and a flavorful broth. You can use stew meat, leftover prime rib or other beef for the easy soup recipe!

A small dutch oven filled with beef barley soup. There's a sprig of thyme on top of the soup. There's a textured napking next to the bowl with a antique spoon.

This comforting beef barley soup (instant pot, slow cooker or stove top) is one of my favorite winter recipes.

It's hearty, flavorful and so easy to make.

I prefer making my beef barley soup in the instant pot but I've also included instructions for the crockpot or stove top.

Beef stew meat or chuck roast work great in this recipe but I also love using leftover prime rib meat or other leftover roast meat.

The pearl barley makes this beef soup extra creamy and wholesome, making it perfect for those cold winter days.

You can add peas or mushrooms too if you'd like!

Instant pot beef barley soup. There's a fresh thyme sprig on top of the soup and you can see the creamy barley, beef chunks, carrots and peas.
Instant Pot Beef Barley Soup Ingredients:


  • olive oil
  • beef stew meat (chuck roast or leftover prime rib also works)
  • onion
  • celery
  • carrots
  • garlic
  • dried thyme & rosemary
  • tomato paste
  • Worcestershire sauce
  • balsamic vinegar
  • beef stock
  • bay leaf
  • pearl barley
  • frozen peas (optional)


I've made this beef barley soup with both fresh beef stew meat and leftover prime rib.

Both ways come out delicious!

If you do have leftover prime rib, I even save the bones and add those too for even more flavor.

Pearl barley works best for that creamy thick texture, but you could also use hulled barley.

The hulled barley will stay more chewier like farro so your beef barley soup may not get as thick or creamy but it's still delicious!

If using hulled barley, I would increase the cooking time by 5 minutes.

As mentioned before, I love adding peas to my beef and barley soup.

You can also use mushrooms by adding them in with the celery and carrots.


One Pot Beef Barley Soup Recipe:


  1. Select SAUTE mode on your instant pot. Add olive oil. Once hot, add stew (or chuck meat) and season with salt and pepper. Brown on all sides, then remove from instant pot and set aside.
  2. With SAUTE mode still on, add onions, celery and carrots (also add mushrooms now if using). Cook, stirring occasionally, for 3-4 minutes or just until vegetables start to soften.
  3. Add garlic, thyme, rosemary and tomato paste. Stir and cook 1 minute longer. Add Worcestershire sauce and balsamic vinegar, scraping up any brown bits at the bottom of the pot with a wooden spoon.
  4. Shut SAUTE mode off by pressing cancel. Add beef stock, water, bay leaf, pearl barley and browned meat.
  5. Set instant pot to manual PRESSURE COOK on HIGH for 20 minutes. Naturally release the pressure for an additional 10 minutes, then quick release remaining pressure.
  6. If using frozen peas, immediately stir them in while soup is still hot.
  7. Remove bay leaf, serve and enjoy!
Two soup bowls filled with beef and barley soup. There's a spoon on top of a textured napkin next to the soup. The soup has peas and carrots in it.
Tips for making Instant Pot Beef Barley Vegetable Soup:


  • Be sure to brown your meat before cooking. This will not only add flavor to your soup, but keep the meat nice and tender.
  • If using leftover cooked prime rib meat or other meat, you do not have to brown it beforehand.
  • I prefer using a low sodium beef stock. If you don't use low sodium, go light on the salt. You can always add more to your liking at the end!
  • Pearl barley not only thickens the soup but adds a soft, creamy texture. As mentioned before, if using hulled barley, increase the cooking time by 5 minutes.
  • The Worcestershire and balsamic add great flavor but you could substitute with ¼ cup of red wine as well.
  • The beef barley soup will thicken slightly as it cools. If you like a thinner soup, simply add more broth or stock at the end.


Do you have to cook barley before putting it in the soup?


Nope! The barley does not have to be cooked beforehand and can be added as is. I also do not rinse my barley but you could certainly do so if you prefer.


Can you overcook barley in soup?


Yes, pearl barley can be overcooked if you soak it beforehand. This recipe will not overcook the barley long as you do not soak it first.


Can I make this beef barley soup in the crockpot or stovetop?


Yes! I've included instructions for both in the recipe card below.

Hearty beef barley soup made in the instant pot. There's a fresh thyme sprig on top of the soup and you can see the bright carrots and peas. There's a slightly tarnished spoon next to the bowl.
For more comforting soup recipes try:


Easy Tuscan Ribollita Soup

Instant Pot Winter Vegetable Lentil Soup

Pumpkin Coconut Curry Soup with Chickpeas


Made this recipe? Don't forget to comment below or leave a star rating, I love to hear your feedback!
Instant Pot Beef Barley Soup {Crockpot & Stove Top}
Recipe details
  • 68  -
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
  • 1 tablespoon olive oil
  • 1.5-2 lbs beef stew meat or chuck roast, cut into small pieces (*see recipe notes for using leftover meat)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 yellow onion, diced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 2-3 carrots, peeled and sliced (about 1.5 cups)
  • 1 tablespoon garlic, minced (about 3 cloves)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 32 ounces beef stock or broth (low sodium), 4 cups
  • 1 cup water
  • 1 bay leaf
  • ¾ cup pearl barley
  • 1 cup frozen peas, optional
Instructions
Instant Pot Instructions:
Select SAUTE mode on your instant pot.  Add olive oil.  Once hot, add stew (or chuck meat) and season with salt and pepper.  Brown on all sides, then remove from instant pot and set aside.
With SAUTE mode still on, add onions, celery and carrots (also add mushrooms now if using).  Cook, stirring occasionally, for 3-4 minutes or just until vegetables start to soften.
Add garlic, thyme, rosemary and tomato paste.  Stir and cook 1 minute longer.  Add Worcestershire sauce and balsamic vinegar, scraping up any brown bits at the bottom of the pot with a wooden spoon.
Shut SAUTE mode off by pressing cancel.  Add beef stock, water, bay leaf, pearl barley and browned meat.
Set instant pot to manual PRESSURE COOK on HIGH for 20 minutes.  Naturally release the pressure for an additional 10 minutes, then quick release remaining pressure.
If using frozen peas, immediately stir them in while soup is still hot.
Remove bay leaf, serve and enjoy!
Crockpot Instructions:
In a large heavy bottomed pan, heat olive oil over medium-high heat. Add meat and brown evenly on all sides (about 5 minutes). Remove and place in the bottom of your slow cooker.
In the same pan, add onions, celery and carrots (also add mushrooms now if using).  Cook, stirring occasionally, for 3-4 minutes or just until vegetables start to soften.
Add garlic, thyme, rosemary and tomato paste.  Stir and cook 1 minute longer.  Add Worcestershire sauce and balsamic vinegar, scraping up any brown bits at the bottom of the pot with a wooden spoon.
Pour mixture over the meat in the slow cooker. Add beef stock, water, bay leaf, barley and peas (if using). Cover and cook on low for 6-8 hours or high 3-4 hours.
Discard bay leaf, stir and enjoy!
Stovetop Instructions:
In a large heavy bottomed pan, heat olive oil over medium-high heat. Add meat and brown evenly on all sides (about 5 minutes). Remove and set aside.
In the same pan, add onions, celery and carrots (also add mushrooms now if using).  Cook, stirring occasionally, for 3-4 minutes or just until vegetables start to soften.
Add garlic, thyme, rosemary and tomato paste.  Stir and cook 1 minute longer.  Add Worcestershire sauce and balsamic vinegar, scraping up any brown bits at the bottom of the pot with a wooden spoon.
Stir in beef stock, water, bay leaf, barley and browned meat. Bring to a boil, reduce to simmer and cook 30 minutes, uncovered, or until meat is tender and barley is softened.
Discard bay leaf, serve and enjoy!
Tips
  • *If using leftover prime rib or other leftover meat, skip browing the meat in step 1 and add the cooked meat in step 4 with the beef stock and barley.
  • *Mushrooms can be added in with the onions, celery and carrots.
  • *The soup will thickened as it cools and the longer it sits. If you prefer a thinner soup you can simply add more beef stock or vegetable broth.
Wine a Little Cook a Lot
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