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Photo of Pressure Cooker Beef and Pearl Barley Stew in a blue bowl, white on the inside

Easy Instant Pot Beef and Barley Soup Recipe

Maria Bravo
Comfort food at its finest for this Beef and Pearl Barley Soup.
This is a bowlful of memories, a comforting hug on a chilly day, and a dance party for your tastebuds
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Soup
Cuisine British
Servings 4 people
Calories 168 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 1 teaspoon olive oil or oil of your choice (or butter)
  • 200 g stewing beef diced (mine was from Aldi)
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 medium carrot (sliced lengthwise in 4 then sliced)
  • ½ stalk celery (sliced lengthwise in 4 then chopped small)
  • 75 g mushrooms sliced in wedges
  • 140 g pearl barley rinsed thoroughly
  • 560 ml water cold (you can weigh 560g of water, that will be 560ml)
  • 1 tablespoon vegetable stock paste (or 1 stock cube)
  • 1 teaspoon soy sauce
  • 1 tablespoon Italian seasoning or Mixed Herbs

Instructions
 

  • Brown beef in olive oil (you can skip this step if you’re in a hurry and just add all ingredients to inner pot and go to step 4).
    200 g stewing beef, 1 teaspoon olive oil
  • Deglaze well, this means adding a splash of liquid and scraping with a wooden spoon any caramelised / burnt-on bits
  • Stir in the rest of the ingredients.
    1 large onion, 3 cloves garlic, 1 medium carrot, ½ stalk celery, 75 g mushrooms, 140 g pearl barley, 560 ml water, 1 tablespoon vegetable stock paste, 1 teaspoon soy sauce, 1 tablespoon Italian seasoning
  • Pressure cook 15 minutes, high pressure. Want to leave on warm a long time and like your pearl barley with a bit of bite? Pressure cook 10 minutes instead).
  • After pressure cooking, wait 10-15 minutes before releasing the rest of the steam trapped inside.
  • This dish won’t do great on Warm for very long, unless you like very soft pearl barley (but bear in mind it’ll go mushy). If you know you're going to need to leave it on keep warm and hate mushy pearl barley, reduce the pressure cooking time to 10 minutes maximum (but bear in mind the beef may not be as tender).
  • Great reheated the next day (and it will thicken). If it thickens too much, add some stock the next day to loosen.
  • Idea: you could stir frozen peas at the end, or fresh spinach

Nutrition

Calories: 168kcalCarbohydrates: 35gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 437mgPotassium: 308mgFiber: 7gSugar: 3gVitamin A: 2600IUVitamin C: 5mgCalcium: 56mgIron: 2mg
Keyword diced beef, pearl barley, Pressure cooker
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