Comforting Beef Barley Soup Recipe

Posted on

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It’s seriously the simplest, most delicious soup. And it’s healthy too!



1 ½ pounds stew meat

salt and pepper

2 tablespoons oil

10 baby bella mushrooms, quartered

3 cups mirepoix (just a combination of chopped onion, celery, and carrots)

6-8 cloves garlic, minced

6 cups low sodium beef broth (or vegetable)

1 cup water

2 bay leaves

½ teaspoon dried thyme

1 large potato, shredded (using a food processor or grater)

2/3 cup pearl barley, rinsed


  1. Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
  2. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
  3. Visit Comforting Beef Barley Soup @ for full directions.

Leave a Reply

Your email address will not be published. Required fields are marked *