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Instant Pot Beef and Barley Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

You can use your Instant Pot or your stove to make this hearty Instant Pot Beef and Barley Soup.  It can also be used as a freezer meal!

Instant Pot Beef and Barley Soup
Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup

Course: Dinner, Main Dish
Cuisine: Soups and Stews
Recipe Type: 90/10 Dairy Free, 90/10 Freezer Meals, 90/10 Regular, Instant Pot®
Author: Heidi Boortz
Servings : 8

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 lb sirloin steak
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup frozen diced onions
  • 1 cup frozen sliced carrots
  • 1 cup celery diced
  • 1 Tbsp bottled minced garlic
  • 4 cups vegetable broth
  • 1 cup water
  • 3/4 cup barley
  • 1 each bay leaf
  • 1 tsp oregano
  • 10 oz frozen green beans
  • 10 oz frozen green peas
  • 1 can Diced Tomatoes

Instructions

To Cook Immediately: Instant Pot®

  • Heat IP on saute. Add olive oil. Cut steak into cubes. Sprinkle steak with salt and pepper. Add steak to hot oil. Saute 3 minutes, stirring frequently, until all sides are browned. Press cancel. Add onion, celery, carrots, garlic, broth, water, barley, bay leaf, and oregano. Lock lid; set valve to sealing, and press Soup button.
  • When cook time ends, allow for 10 minutes natural pressure release, then carefully move valve to venting to release pressure. Remove bay leaf. Stir in green beans, peas, and tomatoes. Lock lid; set valve to sealing. Program for manual-high and zero minutes. (This allows the Instant Pot to come to pressure but doesn't overcook the vegetables.) Allow 10 minutes natural pressure release. Carefully move valve to venting. 


To Cook Immediately: Stovetop

  • Heat oil in a large dutch oven. Cut steak into cubes. Sprinkle steak with salt and pepper. Add steak to hot oil. Saute 3 minutes, stirring frequently, until all sides are browned.
  • Add onion, celery, carrots, garlic, broth, water, barley, bay leaf, and oregano. Bring to a boil. Reduce heat, and simmer 20-25 minutes or until barley is cooked. Stir in green beans, peas, and tomatoes. Return to a simmer. Simmer 10 minutes.

To Freeze

  • Brown steak. Add steak, onion, celery, carrots, garlic, broth, barley, bay leaf, and oregano to a freezer bag. Optionally add beans, peas, and tomatoes to a second bag and package both in one large bag as a "kit". Freeze.


To Cook After Freezing: Instant Pot®

  • Add contents of first bag (bag containing steak) to Instant Pot. Add 1 cup water. Lock lid; set valve to sealing. Program for soup. Allow for 10 minutes of natural pressure release. Carefully move valve to venting. Once the pin drops, open the lid and add green beans, peas, and tomatoes. Lock lid; set valve to sealing. Program for manual-high and zero minutes. Allow for 10 minutes of natural pressure release. Carefully move valve to venting.

To Cook After Freezing: Stovetop

  • Thaw completely. Add to a large stockpot along with 1 cup water. Bring to a boil. Reduce heat and simmer 20-25 minutes or until barley is cooked. Stir in green beans, peas, and tomatoes. Return to a simmer. Simmer 10 minutes.
Tried this recipe?Let us know how it was!
COMMENTS
This Post Has 5 Comments
  1. Ingredient list doesn’t show carrots, but mentions carrots in the instructions? Do I want to add a bag of frozen carrots as well?

  2. This was very good! Family said I could make it again. I used ground beef instead if the steak because that’s what I had on hand; still was so good!

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