Instant pot beef barley vegetable soup
Prepare time: 20 min
Cook: 20 min
Ready in: 40 min

An old recipe of my Nana’s that I have adapted for the electric pressure cooker (or stove top). Full of hearty vegetables, beef, and barley. A one-pot meal!


  • 2 Tbsp Olive Oil (or vegetable oil)
  • 1 lb Chuck Roast or stew meat (cut in 1 1/2″-2″ bite size chunks)
  • 1 Yellow Onion chopped
  • 2 Carrots chopped
  • 1 cup Celery chopped
  • 3 Garlic Cloves minced
  • 1 14.5oz Can of Diced Tomatoes (with juice) or 2 cups of fresh tomatoes, chopped
  • 1 lb Potatoes chopped (about 2 cups)
  • 8 oz Cabbage chopped (about 2 cups)
  • 2 Bay Leaves
  • 4 Sprigs of Fresh Thyme (or 3/4 tsp dried)
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/3 cup Pearl Barley rinsed
  • 3 cups Beef or Chicken Broth low sodium


1Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.

2Add the beef chunks and spread out in one layer on bottom of pot. Let cook for a couple of minutes to develop a crust.

3Turn the beef over and brown on other side.

4Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.

5Add the garlic, stir and cook for just a minute.

6Add the tomatoes with juice, potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth. Stir.

7Put the lid on the pot and set the steam release knob to the Sealing position.

8Cancel the Sauté mode. Press the Soup/Stew button (or Manual, Pressure Cook) and use the + or – button to select 20 minutes. (This is a pretty full pot so it will take several minutes to come to pressure)

9When cooking cycle ends, let the pot naturally release pressure for 15 minutes. Then open the lid when the pin in the lid drops. Stir the soup. Discard bay leaves.

10Serve immediately.



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