This rich and hearty Instant Pot Beef and Barley Vegetable soup is the perfect fall soup. It has tender beef chunks, hearty vegetables, and barley, inside a rich and nutritious broth.
Rinse and dry the beef chunks with a paper towel. Press the SAUTE button on the Instant pot then heat it with a few tablespoons of ghee or vegetable oil. Fry the beef chunks with ¼ teaspoon of salt until they are nicely seared, 10 - 15 minutes total. Don’t crowd the pot, you may need to fry the meat in batches. Once the meat is seared, add it to a bowl and set it aside.
Next, cook the sliced onions, chopped carrots, and celery in the pot with ¼ teaspoon of salt. Cook until the vegetables are just starting to brown but are still a little firm. Set them aside.
Add a little bit more oil to the pot, then add in the sliced mushrooms, with ¼ teaspoon of salt. Cook the mushrooms until all the water from the mushrooms is gone and the mushrooms are brown, about 15 - 20 minutes. Add in the minced garlic, dried rosemary, and dried thyme. Mix everything together and cook for 1 minute to cook the garlic and to gently toast the herbs.
Next, return the beef to the pot then add the bay leaves, and beef bones (if you have them) with the chicken or beef broth. Seal with the Instant Pot lid, press the Meat and Stew setting, then allow your soup to cook on high pressure for 1 hour and 30 minutes.
Next, rinse and add the barley to the soup. Mix everything together then cook the soup for another 30 minutes.
The meat should be very tender, and the barley cooked through. Taste and adjust seasoning, if necessary. Serve with bread and fresh parsley. Enjoy!
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.