Instant Pot Beef, Barley and Mushroom Soup

I can never decide between Beef and Barley or Mushroom Barley soups.  Instant Pot Beef, Barley and Mushroom Soup has it all in a rich and flavorful broth.  

The Instant Pot is one of my biggest hacks for weeknight dinners.  It shines at creating a rich and flavorful broth that should take hours, in a fraction of the time.   The Instant Pot also breaks down meat like a good slow cook would.  

Instant Pot Beef, Barley and Mushroom Soup is what I fondly call a “dump” meal.  Meaning, “dump” all the ingredients into the pot and set it. There are no other steps.  When the pot is done, the meal is ready!  

If that isn’t enough to make this meal amazing for the weeknights, Instant Pot Beef, Barley and Mushroom Soup can be made with FROZEN beef.  I’ve tested it, it works. So if you are a last minute type of dinner planner, this meal is for you. For the beef, use can be any type of roast cut up, or buy beef stew meat.  

This recipe is written specifically for an 8 quart Instant Pot.  It will not fit in a 6 quart pot. Never overfill your Instant Pot.  If you are cooking under pressure, then the pot should not be filled above the ⅔ line.  For a 6-quart soup, try the Instant Pot Turkey Stew.

Things you’ll Need: 8 Qt Instant Pot (#sponsored)

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#BetheMasterofMealtime   #CandidlyDelicious

Serves: 8 Prep Time: 10 Minutes Cook Time: 33 Minutes

Ingredients:

• 1 small Onion, diced (about 1-¼ Cups)
• ½ Cups Celery, diced (about 1 stalk)
• ½ Cups Carrot, diced (about 1 sm Carrot)
• 2-½ pounds Beef, cubed
• 1 Quart Beef Stock
• 1-½ Cups Barley
• 8 ounces White Mushrooms, sliced
• 2 Cups Water
• 1 Tablespoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Marjoram

Instructions:  

1. Put all of the ingredients into an 8-Quart Instant Pot.  
2. Stir very well, and smooth out the surface to level it.
3. Lock the lid of the pot on, and turn the steam release handle to “Sealing”.
4. Press the “Meat/Stew” button or “Pressure Cook” to High for 5 Minutes.
5. Walk away….  While you are gone, the Instant Pot will take about 20-22 minutes to come to pressure, then it will beep once and begin the 5 minute countdown.  It will beep several times at the end of the countdown.  
6. Once it beeps that it has finished, carefully turn the release handle to “Venting.” Steam will immediately shoot upward out of the steam release.  That will take about 7 minutes to fully release. Once the Pressure Indicator drops back into the lid, it is safe to unlock and open the pot.
7. Stir and serve.  If the stew is left sitting, the barley will continue to expand, absorbing more liquid.  Therefore, water will need to be added in order to reheat for leftovers. The stew will keep several days in the refrigerator or can be frozen.  You can also prep all of the ingredients and freeze them in a large 2 gallon baggie to be added to the pot when you are ready to use them. *HACK* Place an empty two gallon baggie into your pot insert, then fill it with the ingredients.  Seal the bag, and put the whole insert with the bag into your freezer. Once frozen you can remove the bag from the insert and then it will stay frozen in “pot” shape. When ready to use, just remove from the bag and the frozen ingredients will slide perfectly into the IP!

Instant Pot Beef, Barley and Mushroom Soup

Course: Main Course, Soup

Cuisine: American, Dairy-free, Kosher

Keyword: Egg-free, Fall, Fleishig, Healthy, Husband-approved, Kid-friendly, Make-ahead, Meat, Nut-free, Shabbat, Super Simple, Weeknight Dinner, Wheat-free, Winter

Prep Time: 10 minutes

Cook Time: 33 minutes

Total Time: 43 minutes

Servings: 8

Calories: 357kcal

I can never decide between Beef and Barley or Mushroom Barley soups. Instant Pot Beef, Barley and Mushroom Soup has it all in a rich and flavorful broth.

Print Recipe

Equipment

• 8-qt Instant Pot

Ingredients

• 1 small Onion diced (about 1-¼ Cups)
• ½ Cups Celery diced (about 1 stalk)
• ½ Cups Carrot diced (about 1 sm Carrot)
• 2-½ pounds Beef cubed
• 1 Quart Beef Stock
• 1-½ Cups Barley
• 8 ounces White Mushrooms sliced
• 2 Cups Water
• 1 Tablespoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Marjoram

Instructions

• Put all of the ingredients into an 8-Quart Instant Pot.
• Stir very well, and smooth out the surface to level it.
• Lock the lid of the pot on, and turn the steam release handle to “Sealing”.
• Press the “Meat/Stew” button or “Pressure Cook” to High for 5 Minutes.
• Walk away…. While you are gone, the Instant Pot will take about 20-22 minutes to come to pressure, then it will beep once and begin the 5 minute countdown. It will beep several times at the end of the countdown.
• Once it beeps that it has finished, carefully turn the release handle to “Venting.” Steam will immediately shoot upward out of the steam release. That will take about 7 minutes to fully release. Once the Pressure Indicator drops back into the lid, it is safe to unlock and open the pot.
• Stir and serve. If the stew is left sitting, the barley will continue to expand, absorbing more liquid. Therefore, water will need to be added in order to reheat for leftovers.

Notes

The stew will keep several days in the refrigerator or can be frozen. You can also prep all of the ingredients and freeze them in a large 2 gallon baggie to be added to the pot when you are ready to use them.

HACK

Place an empty two gallon baggie into your pot insert, then fill it with the ingredients. Seal the bag, and put the whole insert with the bag into your freezer. Once frozen you can remove the bag from the insert and then it will stay frozen in “pot” shape. When ready to use, just remove from the bag and the frozen ingredients will slide perfectly into the IP!

Nutrition

Calories: 357kcal | Carbohydrates: 34.9g | Protein: 36.4g | Fat: 8.8g | Cholesterol: 104.5mg | Sodium: 797.9mg | Sugar: 3g