This hearty Pressure Cooker Beef Barley Vegetable Soup is the perfect bowl of comfort on a cool evening. Tender beef, wholesome barley, and colorful vegetables come together in a richly seasoned broth that tastes like it simmered all day—but thanks to your pressure cooker, it’s ready in a fraction of the time. Whether you're feeding a hungry family, meal-prepping for the week, or craving a classic homestyle soup with deep flavor, this recipe delivers every time. It's nutritious, satisfying, and incredibly simple, making it ideal for both beginner and experienced pressure cooker users.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 35 minutes (includes pressurizing + release)
Total Time: 50 minutes
Servings: 6
Yield: About 8 cups of soup
Ingredients
Beef & Base
- 1 tablespoon olive oil
- 1 to 1 ½ pounds beef stew meat, cut into 1-inch cubes
- Salt and ground black pepper to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Vegetables
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup frozen green beans (optional)
Barley
- ¾ cup pearl barley
Directions
Step 1: Brown the Beef
Select Sauté mode on your pressure cooker. Heat the olive oil, then add beef in a single layer. Season with salt and pepper. Cook until browned, 3–4 minutes.
Tip: Browning adds rich flavor—avoid overcrowding the pot so the beef sears properly.
Step 2: Add Aromatics
Stir in onions and garlic. Cook 2–3 minutes, scraping up browned bits from the bottom to prevent a burn notice.
Step 3: Build the Soup
Add beef broth, Worcestershire sauce, thyme, paprika, barley, carrots, celery, potatoes, and bay leaf. Stir well to combine.
Warning: Do not exceed your pressure cooker’s max fill line.
Step 4: Pressure Cook
Lock the lid and set to High Pressure for 18 minutes.
When cooking completes, allow a 10-minute natural pressure release, then quick-release any remaining pressure.
Step 5: Finish the Soup
Open the lid carefully. Stir in peas and green beans. Let the soup rest for 5 minutes so the flavors meld and barley fully absorbs the broth.
Taste and adjust seasoning. Add more broth if you'd like a thinner consistency—barley naturally thickens the soup as it sits.
Optional Enhancements
- Add 1–2 cups sliced mushrooms for an earthier flavor.
- Stir in a splash of red wine while sautéing the onion for extra depth.
- Replace potatoes with turnips for a lower-carb variation.
Nutrition Facts (per serving) — Estimated values
- Calories: 315
- Protein: 24g
- Carbohydrates: 32g
- Dietary Fiber: 5g
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 65mg
- Sodium: 720mg
- Potassium: 650mg
(Nutrition values are estimates and will vary based on ingredient brands and substitutions.)
Pro-Tip:
If you’ve been thinking about upgrading your kitchen tools, making this Pressure Cooker Beef Barley Vegetable Soup is the perfect reminder of how much time and flavor a great pressure cooker can unlock. Pressure cookers don’t just speed up cooking—they help tenderize beef beautifully, infuse deep flavor into every spoonful, and make hearty soups like this one effortless, even on a busy night. If you don’t own a pressure cooker yet—or if yours is due for an upgrade—now is the ideal moment to explore high-quality models that can elevate all your favorite recipes. Click the button below to check out top-rated pressure cookers on Amazon and find one that fits your kitchen perfectly.
Conclusion
This Pressure Cooker Beef Barley Vegetable Soup is a warming, satisfying dish that brings together the classic flavors of tender beef, wholesome barley, and hearty vegetables in a comforting broth. The pressure cooker makes the process quick and effortless while still delivering that slow-simmered taste everyone loves. Whether you're preparing it for a cozy family dinner or storing leftovers for easy weekday meals, this recipe is reliable, nourishing, and sure to become a favorite in your kitchen. Enjoy every spoonful!
