Easy Beef and Barley Soup (Instant Pot Recipe)
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Healthy Beef Barley Soup Recipe is a delicious, cozy dinner. Made with only a few ingredients in your instant pot, crockpot or stove top. This easy soup is a healthier version of an old fashioned recipe – truly the best beef barley soup!
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This Healthy Beef Barley Soup recipe is one that you’ll want to make over and over again! Packed with protein, whole grains, and flavor – it’s simple to make and so delicious!
The hearty barley and tender pieces of beef combined with nutrient dense broth and veggies is a match made in heaven! This soup can be made quickly in your instant pot, on the stove, or in your crockpot/slow cooker!
Soup is one of my favorite things to eat during the winter months. From Minestrone to Potato Soup – I love ALL kinds. Not only is it cozy and delicious, but it’s also nourishing for your body. When I make soups I load them up with protein, veggies, and the best broth/whole grains I can find!
Healthy Beef Barley Soup is easier to make than you think! You only need a few ingredients, many of which you probably already have in your pantry/fridge! Here’s what you need to make it…
Beef and Barley Soup Instant Pot Ingredients
To make this healthy beef barley soup you’ll need:
- beef stew meat (we get ours from ButcherBox check out our ButcherBox prices Review here!)
- olive oil
- salt, pepper, garlic powder
- fresh rosemary
- bay leaves
- beef broth
- pearl barley
- veggies
- tomato paste
- A parmesan cheese rind is optional, but adds flavor!
You’ll also need an instant pot or crockpot. (Or you can make it on the stove) A food processor will also help you with chopping the onions and celery finely.
How to make Vegetable Beef Barley Soup
You can make this beef barley soup in your instant pot, crock pot, or on your stovetop. There are instructions for all of them below:
How to make Healthy Beef Barley Soup on the stove top:
- Brown your stew meat in a pan per the directions in step one, and add in your veggies to sauté.
- Once veggies are soft, add in your remaining ingredients and bring the soup to a boil.
- Once boiling, reduce heat, cover, and simmer for 20-30 minutes until barley is fully cooked.
Crockpot Healthy Beef Barley Soup:
- To make healthy beef barley soup in the slow cooker/crockpot, brown your stew meat in a pan per the directions in step one.
- Add browned meat and remaining ingredients into the slow cooker.
- Stir until combined and cook on low for 4-5 hours.
How to make Healthy Beef Barley Soup in the instant pot:
- Turn instant pot on sauté setting. Heat olive oil. Sauté beef stew meat until slightly brown, approximately 10 minutes.
- When meat is browned, add spices, veggies, broth + barley to the pot (all uncooked). Stir to combine. Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes.
- After it’s done, quick release the remaining pressure. Remove bay leaves + parmesan cheese rind. Stir + enjoy!
Best Beef for Instant Pot Beef Barley Soup
I used beef stew meat in this recipe that I cut up into tiny pieces. (It’s key for it being tender!) I’ve also made this recipe with chuck roast, london broil, and steak tips that I cut up.
You don’t need to use a very expensive cut of meat for this soup, because once the meat is cooked it will get super tender and fall apart!
You can also use leftover roast or meat in this soup. Leftover cooked steak, roast, or even cooked ground beef will work in this recipe. Here’s the Pot Roast recipe we love.
Beef Barley Soup Serving Suggestions
This soup is a complete meal in itself but it’s delicious served with:
- crackers or bread
- Roasted Brussel Sprouts with Garlic
- Apple Cranberry Walnut Salad
Instant Pot Beef and Barley Soup FAQ
You don’t have to cook barley before putting it in soup. You can cook barley directly in soup or cook it separately and add to soup.
Yes, you can overcook barley in soup. Don’t boil it for more than an hour or it can become very soft and slightly overcooked.
No, you don’t need to soak the barley before putting it in soup. You can cook it directly from dry.
Yes, barley soup is healthy for you! It’s packed with fiber, protein and veggies!
There are about 150 calories in 1 cup of homemade beef barley vegetable soup.
Easy Beef Barley Soup Storage
This beef barley soup will last for 5 days in the refrigerator.
Freezing this soup: You can freeze this soup for up to 3 months. We like these containers for freezing !
Defrost the soup by taking it out of the refrigerator 24 hours before serving, or by heating in a microwave. We have a whole post on the best way to freeze soup!
Reheating this soup: You can reheat this soup in the microwave or on the stovetop.
Beef Barley Soup (Instant Pot) Substitutions and Variations
There are a lot of substitutions for this healthy beef barley soup. Feel free to customize it.
Meat: You can use chicken breasts in this recipe. Add them whole regardless of your method of cooking. Once the soup is cooked, shred chicken + return back to the soup. You can also try this chicken and barley soup.
Oil: You can use avocado oil or coconut oil in this recipe.
Stock/Broth: You can use chicken stock/broth or veggie broth in this recipe and it will work fine.
Vegan/Vegetarian: You can omit meat and use a vegetable broth to make this vegan/vegetarian. I would add double the vegetables.
Fresh Rosemary: If you don’t have fresh rosemary, use 1/2 the amount of dried rosemary.
Low Carb: You can try omitting barley from this soup and instead adding raw cauliflower rice in before serving. I haven’t tried this.
Gluten Free: Barley is not gluten free. If you’d like to make this gluten free it may work with rice or quinoa. I’d reduce your cooking time by 4-5 minutes. I have not tried this so I can’t guarantee if it will work.
Other healthy soup recipes:
We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with the best Healthy Soup Recipes!
Looking for other healthy crockpot recipes? Check out these Healthy Slow Cooker Recipes!
Easy Beef Barley Soup Instant Pot
Ingredients
- 2 lbs beef stew meat cut into small pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon fresh rosemary
- 4 bay leaves
- 1 cup onion finely chopped
- 2 cups carrots sliced in small pieces
- 1 cup celery finely chopped
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley uncooked
- 1 parmesan cheese rind (optional)
Instructions
Instant Pot Instructions
- Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes
- When meat is browned, add spices, veggies, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine
- Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.
- Remove bay leaves + parmesan cheese rind. Stir + enjoy!
Crockpot Instructions
- Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
- Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.
- Remove bay leaves + parmesan cheese rind. Stir + enjoy!
Stovetop Instructions
- In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
- When meat is browned, add veggies and sauté for an additional 5 minutes
- Add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine.
- Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.
- Remove bay leaves + parmesan cheese rind. Stir + enjoy!
It’s a keeper! Followed the instant pot version of the recipe to a tee. Very easy to do. Husband really enjoyed it.
Absolutely Delicious!! Thank you.
Just made this tonight! Everyone loved it. Super easy and I love knowing healthy it is without any added unnecessary ingredients.