Instant Pot Beef Barley Soup

5 from 2 votes

A hearty, cozy, and delicious recipe for beef barley soup made in the Instant Pot.

Prep Time20

Cook Time22

Time for Instant Pot to Build Pressure10

Total Time52

Course: Soup

Cuisine: American

Servings: servings

Calories: 389kcal

2 tablespoon olive oil
1.5 lbs beef stew meat
1 white onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 large russet potato, peeled and diced
1 teaspoon dried oregano
1 tsp dried thyme
1 14 ounce can diced tomatoes
1 14 ounce can cream of tomato soup (I used Annie's organic brand)
⅔ cup pearl barley
4 cup beef broth
1 ½ cups frozen peas, thawed Note: you can just take the peas out of the freezer when you starting prepping the soup - they should be thawed enough by the time you need them

Turn Instant Pot to saute/brown function.
Add the olive oil to the Instant Pot.
Once the oil is hot, add the beef stew meat, onion, carrots, and celery. Season with salt and pepper.
Cook for 5-7 minutes, until the beef stew meat is browned and the vegetables are starting to soften.
Add the garlic, and cook for one more minute.
Turn off the saute/brown function and add the diced potato, oregano, thyme, diced tomatoes, tomato soup, barley, and broth.
Stir to combine.
Place the lid on the Instant Pot and close the valve.
Cook on HIGH for 15 minutes. Let the pressure naturally release for 10 minutes and then completely release the pressure.
Stir in the frozen peas and season with additional salt and pepper, to taste.
Cover and let the peas warm up for a couple of minutes.
Serve with crusty bread, and enjoy!

Store leftovers in an airtight container for 3-4 days.
You can easily freeze this soup in an airtight container/Ziploc bag for up to 3 months.