Instant Pot Beef Barley Soup (Soul-Satisfying and High in Fiber)
There’s something about a good bowl of beef barley soup that’s just incredibly satisfying for your soul. It’s easily one of my favorite kinds of soups to make, especially when I use this easy to follow recipe for making an Instant Pot beef barley soup. Not only is it soul-satisfying, but it’s also a great way to load up on dietary fiber thanks to the fact it’s made with great ingredients that are rich in fiber like pearled barley, carrots, and celery. The soup is also super easy to make as all you’ll need to do is set your Instant Pot to ‘SAUTE’, add in all of your ingredients, and then set it to pressure cook for 15 minutes. It’s really as easy as that to enjoy a delicious and nutritious bowl of beef barley soup that’s guaranteed to satisfy the soul!
How to Make This Soul-Satisfying, Fiber-Rich Beef and Barley Soup
If it’s not already obvious, you’re going to need to use an Instant Pot if you want to make this beef barley soup recipe. It’s no exaggeration when I tell you that buying one was easily one of the best culinary related decisions of my life. It makes recipes like this one incredibly easy to make. If you don’t already own one, I strongly recommend the Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker (the DUO60 model). It’s the exact same model that I personally use to make this recipe (and all of our other Instant Pot recipes). You can order one online by clicking here.
Once you’re ready to go with your Instant Pot, set it to ‘SAUTE’ and let it stand until the screen reads ‘HOT’. You can then add in one tablespoon of olive oil and two tablespoons of butter to use for cooking your veggies and beef in. I love using both ingredients because they each provide their own amazing health benefits – provided you make sure to use extra virgin olive oil and grass-fed butter. Extra virgin olive oil is a well known staple of the heart healthy Mediterranean diet that has been proven to lower your risk of heart disease (1), while grass-fed butter is a much more nutrient-dense option than grain-fed butter, offering increased concentrations of omega-3 fatty acids and antioxidants. (2)
Go ahead and add in one medium onion that you’ve peeled and chopped. Onion is another one of my favorite ingredients to use because of the savory flavor that it adds to soup recipes. It’s also incredibly good for you. In fact, one study went so far as to claim that eating onions (along with garlic) is literally a matter of life or death. (3) That sounds about right to me when you consider that onions contain flavonoids that have been found to be particularly helpful in the prevention and treatment of cancer. (4) After cooking your onion for 2-3 minutes, and then add in one pound of either beef chuck or stew meat.
Cook your beef until it’s browned, and then add in your mix of veggies, herbs, and spices – the carrots, celery, pearled barley, dried oregano, garlic powder, dried thyme, red pepper flakes, bay leaf, and tomato paste. Talk about a savory (and nutrient-dense) combination of ingredients! Along with the onion used, many of the herbs and spices that go into this soup are well known for their cancer prevention properties. (5) In addition to that, the barley and veggies add a ton of dietary fiber into the mix, helping to make your soup nice and satiating.
To finish the soup off, simply mix in four cups of homemade bone broth and two cups of water. Seal the Instant Pot, turn the venting knob to ‘SEALING’, and press the ‘PRESSURE COOK’ button. Once your soup has finished cooking, all that’s left to do is season it with a bit of salt and pepper before serving.
Instant Pot Beef Barley Soup (Soul-Satisfying and High in Fiber)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, peeled and chopped
- 1 pound beef chuck or stew meat, cut into 1/2 inch chunks
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- ½ cup pearled barley
- 2 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 bay leaf
- 2 tbsp tomato paste
- 4 cups homemade bone broth or chicken stock
- 2 cups water
- salt, black pepper to taste
Instructions
- Rinse the barley in a colander and set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil and butter.
- Add the onion and cook for 2-3 minutes.
- Add the beef and cook until browned.
- Add the carrots, celery, pearled barley, dried oregano, garlic powder, dried thyme, red pepper flakes, bay leaf and tomato paste.
- Add the bone broth and water and mix to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press PRESSURE COOK button.
- Adjust the timer to 15 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Season with salt and black pepper to taste.
- Serve warm.
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