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You are here: Home / Recipes / Instant Pot

Instant Pot Beef & Barley Stew

By Susie Weinrich ยท Date Sep 10, 2020ยท 177 Comments ยท May contain affiliate links.

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This Instant Pot Beef & Barley Stew recipe is a classic stew with super flavorful beef broth that has cooked-all-day flavor in just 30 minutes! It is full of tender beef, vegetables, and perfectly cooked barley. This is a hearty beef and barley soup that will fill you up, which makes it a perfect winter dinner.

two bowls of beef and barley soup

Since this Stew is so comforting, filling, and easy it also makes a great dinner to take to a family with a newborn, a new neighbor, a family grieving a loss, or for a meal train.

RELATED: Instant Pot Beef Stew

Jump to:
  • Secrets to Really Good Beef & Barley Stew
  • Dinner with the Instant Pot
  • More Instant Pot Recipes To Love
  • Did you make this recipe?
  • Instant Pot Beef & Barley Stew Recipe + Video
  • Leave a comment and rate this recipe!

Secrets to Really Good Beef & Barley Stew

There are a few secrets that will ensure you have a great Beef & Barley Stew that is full of flavor.

Use a really good beef stock that has a lot of flavor. If you have homemade, great, but if not look for a beef stock instead of broth. A stock generally has more flavor.

Cooking in the Instant Pot allows you to get cooked-all-day flavor in just 20 minutes!

Use a quality Beef Base, like Better Than Bouillon Brand (see below. If you are not familiar with beef base, it comes in a jar and can be found in the soup aisle at the grocery store. It comes in a paste form and has super intense beef flavor. It is like the grown up brother of beef bouillon. I always keep beef base and chicken base in my kitchen!

Better Than Bouillon Beef Base

Let the tomato paste sautรฉ a little to caramelize the flavors a little, but make sure you deglaze the bottom of the pot completely before pressure cooking!

Seasoning the soup properly with salt and pepper always enhances flavors perfectly!

a white bowl full of beef and barley stew on a wooden counter

Dinner with the Instant Pot

If there is one thing I can say about the Instant Pot is that it can make dinner prep super fast!!! Beef and Barley Stew is something that would normally take about an hour to prep and cook. But, with the pressure cooker it is done in a flash.

I use the Instant Pot Duo Plus 60 6 quart 9-in-1, I also recommend the Instant Pot 6 quart 7-in-1. I like these two pots because of the size, 6 quarts. This is the perfect size for just about any Instant Pot recipe you will come across.

Instant Pot

I’m not sure I will ever use all the functions, like sterilize or yogurt. But, If I want them they are there! The functions I use most are the Soup/Broth, Meat/Stew, Sautรฉ, Pressure Cook, and Bean/Chili.

I will definitely use the slow cooker mode too, but right now I’m obsessed with the quicker cooking recipes using the pressure cooking modes!

two bowls of beef and barley soup with a bag of bobs red mill pearl barley to the side

More Instant Pot Recipes To Love

Some of my other favorite Instant Pot Recipes are this Instant Pot Beef Stew, Chicken & Rice Soup, Cajun Rice with Chicken & Sausage, and Turkey Meatballs. Or you can check out ALL my Instant Pot recipes here.


Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a bowl of Instant Pot Beef and Barley Soup

Instant Pot Beef & Barley Stew Recipe + Video

Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner.ย 
4.95 from 144 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 people
Calories: 407kcal
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 1 tablespoon oil
  • 1 yellow or white onion chopped
  • 2 celery stalks, sliced
  • 3 plump garlic cloves, chopped
  • 1 ยฝ cups carrots, sliced
  • ยฝ teaspoon each- onion powder & garlic powder
  • optional 2 teaspoon fresh chopped rosemary or thyme
  • 1 ยฝ tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoon beef base
  • 1 teaspoon salt
  • ยฝ teaspoon black pepper
  • 32 oz beef broth or stock
  • 1 ยฝ cup water
  • 1 ยฝ lbs beef stew meat - cut into 1 inch chunks (can be anywhere from 1-1 ยฝ lbs)
  • 1 cup pearl barley - I use Bob’s Red Mill brand

Instructions
 

  • Add the oil, onions, carrots, celery, and garlic to the Instant Pot on sautรฉ mode. Sautรฉ for 5 minutes.ย 
    1 yellow or white onion chopped, 2 celery stalks, sliced, 3 plump garlic cloves, chopped, 1 ยฝ cups carrots, sliced, 1 tablespoon oil
  • Add the onion powder, garlic powder, Worcestershire, tomato paste, salt, pepper, and beef base, stir to combine with the veggies.
    and optional rosemary or thyme
    ยฝ teaspoon each- onion powder & garlic powder, 1 ยฝ tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoon beef base, 1 teaspoon salt, ยฝ teaspoon black pepper, optional 2 teaspoon fresh chopped rosemary or thyme
  • Pour in the beef stock and water and deglaze the bottom of the pot, scraping up any bits stuck to the bottom. This will prevent the burn notice.
    32 oz beef broth or stock, 1 ยฝ cup water
  • Turn off the sautรฉ mode.
  • Add in the stew meat and pearl barley. Make sure all the barley is submerged.
    PRO TIP: if you have a sensitive pot that gives you the burn notice do not stir at this point, just let the barley sit above the meat, but make sure it is all submerged in liquid or at least touching the liquid.
    1 ยฝ lbs beef stew meat, 1 cup pearl barley
  • Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.
  • Do a quick release. Give it a good stir and let it cool for about 5-10 minutes.
    It will thicken as it cools!
  • Serve!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 407kcal | Carbohydrates: 40g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1546mg | Potassium: 957mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6550IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 5mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.95 from 144 votes (56 ratings without comment)

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    Recipe Rating




  1. reb says

    March 22, 2021 at 5:57 pm

    5 stars
    Nice that people can adapt to their tastes! I thought the flavor was great (and I only had veggie broth). We are trying to eat less meat so I added 1/2 c more barley and a tad more water. And the house smells great!

    Reply
  2. Katrina says

    March 09, 2021 at 6:02 am

    4 stars
    This was delicious – however it caused my instant pot to spew out the liquid (all over my ceiling, walls, and counters (in my panic I didn’t think to throw a tea towel over it) It’s an average size instant pot, where did I go wrong?

    Reply
    • Susie Weinrich says

      March 09, 2021 at 7:05 am

      I am so sorry that happened! I use a 6 quart, if yours is smaller then that it could have been too much liquid? You were right to throw a towel over the vent. Another option is to use a wooden spoon (or something long) and poke the vent closed/sealed and let it natural release for an additional 5 minutes.

      Reply
      • Katrina says

        March 10, 2021 at 10:34 am

        I realized after I’d commented that I’d added a can of diced tomatoes, which clearly added too much liquid. I’m a bit of a calamity in the kitchen apparently! It was a good excuse to clean the walls anyway. ๐Ÿ™‚

  3. Margaret says

    February 21, 2021 at 9:22 pm

    5 stars
    I made this for the first time tonight and it was delicious. I’m not a huge onion person so I used half the onions and added additional carrots. It’s really flavorful. My husband loved it and asked for seconds!

    Reply
  4. Christan says

    January 28, 2021 at 1:42 pm

    5 stars
    First thing I made in my new instant pot! Excellent result. I added about half a cup of red wine. So so so good, thank you!

    Reply
  5. Sheegs says

    January 27, 2021 at 11:43 am

    This is wonderful. I made this last night. Thanks so much for posting this recipe.

    Reply
  6. Jane Langlotz says

    January 26, 2021 at 5:57 pm

    The overall flavouring was good, but it was way too thick with barley..almost looked like porridge. I suggest you lessen the amount of pearl barley to 1/2 or 1/3 cup.

    Reply
  7. Susan Matney says

    January 25, 2021 at 11:53 am

    Could you use already cooked beef in this recipe? If so, would there be any changes to the time? Thanks

    Reply
    • Susie Weinrich says

      January 25, 2021 at 12:11 pm

      You will still need to cook for about 20 minutes to get the barley cooked all the way through.

      Reply
  8. James says

    January 07, 2021 at 5:20 pm

    Got this recipe from a coworker and tried it tonight. Absolutely loved it. The barely was a nice change from rice or potatoes and I enjoyed it. Making this in the instant pot i was able to make dinner and take a nap after working! Thank you for sharing this. It’s going to become a new favorite!

    Reply
    • Susie Weinrich says

      January 08, 2021 at 8:26 am

      A nap while making dinner is probably the best thing in the world!!! I’m so glad you loved the recipe.

      Reply
      • Susan Matney says

        January 25, 2021 at 12:21 pm

        Thank you! We are cooking this tonight!

  9. Kristin says

    January 02, 2021 at 1:36 pm

    5 stars
    Excellent recipe. Easy to follow and super quick. The flavor of my Mom’s award winning beef stew, but lighter and… better! Will definitely make again soon.

    Reply
  10. CandyC says

    December 10, 2020 at 3:52 pm

    Really, really good! Thank you!!

    Reply
  11. Rechelle says

    November 11, 2020 at 7:31 am

    I canโ€™t seem to find Barley Pearls, would Pot Barley work?

    Reply
    • Susie says

      November 11, 2020 at 12:36 pm

      that should work too!

      Reply
  12. KevinM says

    October 30, 2020 at 2:28 pm

    5 stars
    Very Tasty. I made it per the recipe with 2 exceptions. I used a cup of red wine instead of the water and we like spicy so I used Sriracha Chili Paste instead of tomato paste. I am now letting it simmer to thicken it up just a bit.

    Reply
    • Susie says

      November 01, 2020 at 7:06 am

      Great subs!!! I hope you loved it.

      Reply
  13. Renee says

    October 08, 2020 at 7:36 pm

    Too beefy. Overall this is a good recipe, but I think Iโ€™d leave all the bass out and leave it to the beef stock and steak. It has no depth. All I get it beef flavor and barley texture.

    Reply
  14. Kirstyn says

    October 08, 2020 at 7:26 pm

    5 stars
    Thinner than my usual, but the taste is fantastic! Love this and bookmarking!

    Reply
  15. Anne Thomas says

    October 02, 2020 at 8:24 pm

    5 stars
    Soooo good!!! Husband had never had barley before. This will be in regular rotation for us. We add a little heat, but its great as is!

    Reply
    • Karla says

      March 02, 2021 at 11:46 am

      Can I use ground beef instead of beef stew meat? If so, are there any time changes? Thanks!

      Reply
      • Susie Weinrich says

        March 02, 2021 at 12:47 pm

        You can absolutely use ground beef instead. I would crumble and brown the ground beef to start, drain any grease, and then move on with the recipe as written. You will still want to pressure cook for 25 minutes for the pearl barley.

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