It’s warming up here in Virginia and I’ll admit it, we already brought out the outdoor cushions and have been enjoying sitting in the sun again. It was a cold winter and we have been ready for some sun! That said, my husband reminds me that winter may still make an appearance in the next month and I suppose if it has to, this soup should too.

In this house I cook a lot. Often it feels like it’s all the time. I’m constantly having a bread in the works and wishing some days we could just eat out. On days my energy or motivation is lacking, I’m thankful for slow cooker and Instant pot recipes.

Having a number of these recipes ready to go brings a lot of sanity to the mental load I know you’re carrying around too. After a long day of school while this took some work, I love a good instant pot recipe where the cooking time doesn’t require any babysitting on my part. Once I hit set, the soup cooks away and tastes as if it’s been going for hours.

All the Simple Recipes Please

We’re in a new season over here with with a two year old on the go. If I can have recipes like this one in my back pocket for when I know there will be an afternoon either on the go or outside, I’m put at ease. With one 60 degree day under our belt it hit me that I’m back to not having a little one that will be inside like he would in the frigid winter months. He’ll want to be outside with his brothers and at his age, I’ll want to be outside with him too.

Something a Little Different

If it’s your first time making a soup like this, I have full confidence that’ll you’ll love this great recipe. It’s not a beef stew but the addition of the pearl barley with tender chunks of beef make this a great option for a weeknight and even for guest too. The barley really helps stretch this meal as well and helps fill everyone up if there isn’t a ton of beef.

With the option to either make this in the slow cooker or instant pot it’s a great one to add to your meal plan when days are busy. The next time you’re at the grocery store be sure to add pear barley to the list and always have carrots on hand and chuck roast in your freezer. A comforting homemade soup can come together in less time than you think!

Slow Cooker Instructions

Ordinarily I’d start this soup in the slow cooker and allow it to cook for 6-8 hours on low. With any slow cooker recipe involving cuts of beef you usually will want to sear the meat before adding it to your slow cooker. This will help immensely with the flavor and result in tender beef that isn’t mushy. Having that caramelized crust on the outside of the beef is a must before adding it to the bottom of the pot.

Once the beef stew meat is added you can add the onion and tomato paste to the same pan you used to saute the meat. Allow them to cook for a few moments then add in the wine, scrapping up the bits on the bottom with a wooden spoon.

Now for the easy part. Add the remaining ingredients into the slow cooker along with the beef, onions, tomato paste and wine and allow to cook on low for 6-8 hours The rich flavor of this soup is very delicious, especially when paired with a loaf of crusty bread.

Pressure Cooker Option

On nights we may not have it all together, I love the Instant Pot. I now have 2 instant pots which are in use in my kitchen often. While generally not a kitchen gadget person, I find this tool very helpful weather I’m making a hearty soup like this one, wanting a one pot dinner, or cooking chicken or hard boiled eggs up in no time.

I love knowing this magic contraptions can create dishes that taste like they’ve been in the slow cooker for hours when really they’ve been at high pressure for a matter of minutes.

This is a great meal for those nights you are short on time but are looking for a satisfying soup to feed your family. I love the way stew beef turns into the most tender bites of beef after cooking for hours, or pressure cooking for minutes! While I love a good slow cooker recipe I’ve included this instant pot beef barley soup recipe below.

I see a cold day ahead this week when I’ll be getting out my beef chuck roast, peeling some carrots and gathering everything to make this perfect meal. If I’m lucky I’ll have some fresh bread and a side salad to complete the meal. If my kids are lucky a large batch of brownies will have been made for them to snack on throughout the week, but especially for after dinner on this particular evening.

There’s nothing quite like the savory broth of a healthy soup on a cold evening, even if you are ready for spring and summer to be ushered in. This is a great way to either welcome winter, or bid it farewell. In a few months I suppose we’ll all be looking for warm soups again, but as a I write this in March of 2025, I’m ready for just a few more soup evenings, this instant pot barley soup recipe being the pick of the week.

Family Favorite Instant Pot Beef and Barley Soup

Whether you chose to cook this in the slow cooker or pressure cooker your family will love this hearty beef and barley soup.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Course Main Course, Soup

Cuisine American

Servings 8

Ingredients

2 tablespoons olive oil
1 28 ounce can crushed tomatoes
1 3-4 pound chuck roast cubed
2 onions diced
1 small can tomato paste 6 ounces
1 teaspoon dried oregano
½ cup red wine
4 cups water
1 tablespoon beef better than bouillon
5 carrots peeled and chopped
⅓ cup soy sauce
2 tsp. worcestershire sauce
¾ cups pearled barley

Instructions

Put the Instant Pot on to Saute and have your meat chunks into 1 inch cubes, season with salt and pepper.
Saute the meat in batches if necessary with some avocado oil or olive oil.
Remove the meat once browned about 2 minutes per side and place on a plate.
To the pot saute the onion then add in the tomato paste and dried oregano. Stir that for a couple minutes then add in your tomatoes.
Return the meat to the pot and turn off the saute button.
Next add in the wine, water, and better than bouillon, scraping any bits off the bottom.
Add to the pot soy sauce, carrots and barley.
Press the "meat/stew" button on your Instant Pot and let it cook! Mine calls for 35 minutes of cook time, but it'll take about 15 minutes to come to temp. Allow to naturally release for 10 minutes then release the steam and serve it up!