Fall comes, the leaves turn, and at that first temperature drop, don’t we all start to crave comfort food? A really good Beef Barley Soup ranks high on my list. But ranking even higher is this quicker, very doable (thanks to the Instant Pot), Instant Pot Beef Barley Soup.
Instant Pot Beef Barley Soup
It’s a perfect fall, winter, or cold and dreary spring day soup. Tender chunks of beef, barley with its soft, yet slightly chewy texture, classic veggies, and a rich broth. This isn’t a “back of the barley box” recipe. This is a genuine Beef Barley Soup, made with beef bones, and those bones make all the difference.
About Instant Pot Beef & Barley Soup:
It can be hard to find beef with bones these days; I lucked out and came across some scrappy short ribs with a good amount of beef, and snatched them up. At $2.39 a pound (short ribs run from $9.99 a pound up to 17 bucks in my area), I couldn’t pass on them or the incredible flavor of short ribs. They were scrappy, not really suitable as an entree, so I tossed them in the freezer. The lesson here: Don’t pass up on bargains. Inspiration will come.
And it did! My Instant Pot was just the thing to coax a fantastic stock and tender meat out of those ribs, and without taking all day. And so, this Instant Pot Beef Barley Soup was born. Being a real deal, from the bone soup, it’s still going to take some time (mostly hands-off), but your efforts pay off in this flavorful soup with a silky stock, hearty veggies, tender meat, and glorious, nutty, and slightly chewy barley.
If you haven’t had Beef Barley Soup made like this with beef and bones, and always make the back-of-the-box recipe, you haven’t lived! And while I love the standard back-of-the-box recipe (I’ve made it for well over 50 years), there’s just no comparison to this recipe.
Instant Pot Beef Barley Soup
Making Instant Pot Beef & Barley Soup:
Instant Pot Beef & Barley Soup will take a good hour start to finish, but it’s worth every minute, and the IP knocks hours off the standard time. Start by browning the meat, then remove it. Then saute the veggies and remove them. Set both aside, separately, for now.
There’s a departure from the norm to get the best broth:
Take the vegetable scraps, brown them up. Add your beef broth/stock, and scrape up every last bit of fond (the buildup on the bottom of the pot) so you don’t get the dreaded Instant Pot “burn” notice. Next, in goes the browned beef, along with any accumulated juices, a little wine, a few herbs, and some garlic. What comes out is the most glorious stock, deep, rich, and full of umami flavor.
Once finished, strain the stock, pick the meat off the bones, and add the meat back, along with the strained stock. Add the diced veggies that were set aside and the barley, and simmer away until the barley is done, perfectly al dente, soft but a little chewy.
Serve with:
Instant Pot Beef Barley Soup is a meal on its own, but it deserves more than Soda Crackers to round it out!
Irish Soda Bread will be great, or these miniature soda breads: Rory’s Scones. If you plan ahead, this easy overnight no-knead Crusty Bread can never be wrong. I’ve served with biscuits. I don’t have the biscuits I used in these photos on site, but my favorite biscuits are here: my Mile Hi Biscuits.
If You Like this Recipe, You Might also Like:
- Beef & Barley Soup: a stovetop shortcut recipe that starts with leftover pot roast. The broth is fabulous, doctored up from store-bought.
Beef Barley Soup
- Instant Pot Shortcut Caldo de Res: another beef-based shortcut recipe, this one is the famous Mexican-leaning vegetable beef soup.
Shortcut Caldo de Res
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Beef with Bones:
- Finding good beef bones at a great price can be difficult. Marrow bones are always a great choice, making a rich broth. Knuckle bones have a lot of gelatin. Look for scrap bones with some meat for the best flavor. If you cook beef ribs, save the scrappy pieces and any bones. If you cook beef with bones, such as prime rib, rib roast, or tomahawk steaks, save the bones for soup. Scrappy cuts, like the short ribs I used, can sometimes be found at a bargain price.
- If you have a relationship with a butcher, ask for scrap bones and/or sweet-talk them into setting some aside. Check Asian or other ethnic markets for great pricing. Some meat markets will save scrap bones as “dog bones,” but these are often devoid of meat. Farmers, ranchers, or wholesale clubs may sell in bulk.
Wine:
- Sign up for emails, watch flyers, and shop the sales, including the bargain bins. There are two major sales in the industry, fall and spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask.
- Talk to the wine person, consultant, guide, or sommelier. A good one will ask your price range, what you’re making, and direct you to options you may not have thought of or known about.
- Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed. The bit of acidity coaxes out the best flavor from the bones. Sub in a tablespoon of vinegar or red wine vinegar with water if wine isn’t available or used in your home.
Basic Veggies:
- Basic veggies like onions, celery, and carrots are some of the cheapest. For best pricing, try the discount stores. Bags are generally better deals than loose.
- Store onions in a cool, dark, well-ventilated place, away from potatoes. No need to wrap celery in pricy foil; if bagged, just slip a produce bag over the top and store in a drawer. Carrots need ventilation – poke a few extra holes in the bag, place at right angles to any grooves in the produce drawer. Turn now and then. Keep these vegetables away from vegetables & fruits that produce ethylene gas. (It will turn carrots bitter.)
Instant Pot Beef Barley Soup
Instant Pot Beef & Barley Soup
The Instant Pot knocks off hours in making this beautiful soup.
- Total Time: about 1 hour
- Yield: 3 quarts 1x
- Category: Soup
- Cuisine: Scottish
Ingredients
- 1 1/2 pounds of short ribs or about a pound of chuck, preferably bone-in, cut into slices around an inch thick
- salt & pepper
- 3 tablespoons oil, divided
- 3 large carrots, peeled and trimmed, cut into a small dice, peelings and trimmings reserved
- 3 stalks celery, well washed and diced, bottom and top reserved
- 1 large yellow onion, diced, peelings and ends reserved
- 2 cloves garlic, minced
- 3/4 cup light red wine plus 1/4 cup water
- 2 quarts of chicken stock, low sodium preferred
- 1/4 teaspoon thyme (about 2 sprigs if using fresh)
- 1 bay leaf
- 1 cup instant barley, rinsed
Instructions
Set Instant Pot to Saute. Add 2 tablespoons of the oil. Pat beef dry and salt and pepper both sides generously. Add to Instant Pot (in batches if necessary) and saute until browned. Turn and saute the other side. Remove from Instant Pot and place on a large plate.
Add diced carrot, onion, & celery to the Instant Pot & cook, stirring and scraping up any browned bits from the bottom, until softened and lightly browned. Add the garlic and cook an additional minute, stirring. Remove vegetables to a bowl, to be added back in after the broth has finished cooking.
Add remaining 1 tablespoon oil to Instant Pot and toss in the vegetable parings and trimmings. Stir until slightly browned (or until the bottom becomes dark). Add in the wine/water and scrape the fond off the bottom of the pan (use a wooden or plastic spatula) and cook until the wine simmers and the alcohol burns off, about three or four more minutes.
Add stock, thyme, bay leaf, and reserved beef along with any accumulated juices. Close and seal the Instant Pot, set to High Pressure for 35 minutes. When finished, release pressure with the quick-release valve.
Remove the beef and set aside until cool enough to handle. Remove or strain the vegetable trimmings and parings and discard. Set the Instant Pot to Saute. Add the reserved, diced and browned vegetables back into the pot, and when pot comes to a boil, add in the one cup of rinsed Instant Barley. Cook for 10 to 12 minutes until Barley is tender.
Meanwhile, discard the beef bones and cut meat into bite-size chunks. Return to the Instant Pot. When barley is tender, taste and adjust seasonings, adding salt and pepper to taste.
Instant Pot Beef Barley Soup
Pingback: Instant Pot Beef & Barley Soup | My Meals are on Wheels