Looking for a meal that warms you from the inside out while providing a massive boost of nutrition and flavor? This Instant Pot Mushroom Barley Soup is the ultimate comfort food, combining tender seared beef with earthy mushrooms and wholesome pearl barley.
Instant Pot Mushroom Barley Soup
15 MIN
20 MIN
6 PERS
Ingredients
- 1 1 lb Beef Stew Meat, cubed
- 2 1 lb Cremini Mushrooms, sliced
- 3 1 cup Pearl Barley, rinsed
- 4 6 cups Low-Sodium Beef Broth
- 5 1 Onion, diced
- 6 2 Carrots, sliced
- 7 2 Ribs Celery, diced
- 8 3 Cloves Garlic, minced
- 9 2 tbsp Tomato Paste
- 10 1 tbsp Soy Sauce
- 11 1 tsp Dried Thyme
- 12 2 tbsp Olive Oil
Instructions
- 1 Set Instant Pot to Sauté. Heat oil and brown beef cubes in batches, then set aside.
- 2 Sauté onions, carrots, and celery for 4 minutes. Add mushrooms and garlic, cook 5 more minutes.
- 3 Stir in tomato paste and soy sauce. Deglaze with 1 cup broth, scraping the bottom of the pot.
- 4 Return beef to the pot. Add barley, remaining broth, thyme, and bay leaves.
- 5 Lock lid. Pressure Cook on High for 20 minutes.
- 6 Allow 15 minutes natural release, then vent manually. Discard bay leaves and serve.
Why You Will Love This Instant Pot Mushroom Barley Soup
There is something inherently nostalgic about a thick, grain-heavy soup. When you make this Instant Pot Mushroom Barley Soup, you are not just making a meal, you are crafting a sensory experience. The aroma of searing beef combined with the woodsy scent of mushrooms filling your kitchen is the ultimate welcoming committee after a long day at work. This recipe focuses on deep, complex flavors without the need for hours of simmering on the stovetop. By leveraging the pressure of the Instant Pot, we achieve that “cooked-all-day” texture in a fraction of the time.
One of the standout features of this Instant Pot Mushroom Barley Soup is its sheer versatility. While we focus on a robust beef base to ensure maximum satiety, the mushrooms provide a secondary layer of umami that makes every spoonful feel substantial. We have intentionally avoided pork and alcohol to keep this recipe accessible and wholesome, substituting rich beef broth and a touch of soy sauce to replicate the acidity and depth traditionally provided by wine. It is a masterclass in substitution that never feels like a compromise.
Essential Kitchen Tools for Success
To prepare this Instant Pot Mushroom Barley Soup like a professional, having the right gear makes a world of difference. Efficient meal prep starts with rapid chopping. I highly recommend using the Cuisinart 8 Cup Food Processor. It is a life-saver for quickly dicing the carrots, celery, and onions, ensuring they are uniform in size so they cook evenly under pressure. Uniformity is key in high-pressure cooking to prevent mushy vegetables.
For those who love to serve this soup with a side of crispy roasted chickpeas or perhaps some garlic-rubbed crostini, the Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt is the perfect companion. Its large capacity allows you to roast a big batch of toppings while the soup is under pressure. If you are feeling extra fancy and want to create a quick herb oil or a blended tahini drizzle for the top, the Ninja BN751 Professional Plus DUO Blender has the motor power to get it perfectly smooth in seconds.
A Deep Dive into the Ingredients
The foundation of any great Instant Pot Mushroom Barley Soup is, of course, the barley itself. For this recipe, we use pearl barley. Unlike hulled barley, which retains its outer bran layer and takes much longer to cook, pearl barley has been processed to remove that outer hull. This allows it to absorb the savory beef broth more quickly while still maintaining a pleasant, chewy “bite.” It acts as a natural thickener, releasing starches into the liquid to create a silky, stew-like consistency.
Next, let’s talk about the protein. While many traditional recipes might call for bacon or ham hocks, we use beef stew meat to provide a cleaner, more robust profile. Searing the beef is a non-negotiable step. When you brown the meat on the Sauté setting, you are initiating the Maillard reaction, which creates those complex flavor molecules that separate a good soup from a legendary one. By using beef, you get a much heartier result that feels like a full meal in a single bowl.
Mushrooms are the unsung heroes of this Instant Pot Mushroom Barley Soup. We recommend Cremini (also known as Baby Bellas) because they have a lower water content and a more intense flavor than standard white button mushrooms. When they are sautéed with garlic and onions, they caramelize beautifully, adding a dark, rich color to the broth that is visually stunning and delicious.
The Science of Deglazing in the Instant Pot
If you have ever received the dreaded “Burn” notice on your pressure cooker, it was likely because you skipped the deglazing step. After you sauté your beef and vegetables for the Instant Pot Mushroom Barley Soup, there will be brown bits stuck to the bottom of the inner pot. This is called the “fond,” and it is liquid gold for flavor. However, if those bits remain stuck when you start the high-pressure cycle, the sensor will detect them as burning and stop the process.
By adding a small amount of beef broth and using a wooden spatula to scrape those bits up, you are doing two things: you are incorporating all that concentrated flavor back into the liquid, and you are ensuring a smooth, safe cooking process. It is a simple step that guarantees your Instant Pot Mushroom Barley Soup turns out perfectly every single time. For more culinary tips, you can check our sitemap to explore other pressure-cooked delights.
Mastering Meal Prep and Storage
One of the best things about Instant Pot Mushroom Barley Soup is that it actually tastes better the next day. As the soup sits, the flavors of the thyme, garlic, and beef further meld together. However, barley is quite thirsty. It will continue to absorb liquid even after the cooking is done. If you find that your leftovers have turned into more of a porridge than a soup, simply add a splash of warm broth when reheating to bring it back to your desired consistency.
To keep your hard-earned leftovers fresh, I recommend the Rubbermaid Brilliance Glass Storage Set of 9. These containers are leak-proof and crystal clear, making it easy to see what is in your fridge. Because they are glass, they won’t stain from the rich tomato paste and beef broth in the soup. If you plan on making a massive batch for the entire month, consider the FoodSaver Vacuum Sealer Machine. You can freeze individual portions of this Instant Pot Mushroom Barley Soup in vacuum-sealed bags, which prevents freezer burn and keeps the texture of the barley intact for months.
Health Benefits of Barley and Mushrooms
This Instant Pot Mushroom Barley Soup is a nutritional powerhouse. Barley is an excellent source of dietary fiber, particularly beta-glucan, which is known for its heart-healthy properties and ability to help regulate blood sugar. Unlike refined grains, the complex carbohydrates in barley provide sustained energy, keeping you full for hours. This makes it a perfect lunch for busy workdays where you need to stay focused.
Mushrooms are also incredibly healthy, offering a range of B vitamins and minerals like selenium and potassium. They are one of the few non-animal sources of Vitamin D when exposed to sunlight during growth. Combined with the high-quality protein from the beef and the vitamins from the carrots and celery, this Instant Pot Mushroom Barley Soup is a balanced meal that supports immune health and overall well-being. It is the kind of “soul food” that actually nourishes your body from a biological perspective.
Customizing Your Soup
While this recipe for Instant Pot Mushroom Barley Soup is designed to be perfect as-is, there is always room for a little creative flair. If you want a bit of a kick, you can add a pinch of red pepper flakes during the sauté stage. If you prefer a creamier texture, stir in a dollop of Greek yogurt or a splash of heavy cream just before serving. The creaminess contrasts beautifully with the earthy mushrooms.
For a brighter finish, always garnish with fresh herbs. While the recipe calls for parsley, fresh dill or chives also work wonders. The acidity of a small squeeze of lemon juice added at the very end can also lift the heavy beef and barley flavors, making the whole dish pop. This Instant Pot Mushroom Barley Soup is a canvas, and you are the artist.
Can I use frozen beef for this soup?
Yes, you can use frozen beef stew meat, but you will miss out on the flavor benefits of searing. If you are in a rush, you can skip the sauté step and add the frozen meat directly with the other ingredients, but you should increase the pressure cooking time to 30 minutes to ensure the beef becomes tender.
What is the difference between pearl and hulled barley?
Pearl barley has had the tough outer hull and the bran layer removed, making it faster to cook and softer in texture. Hulled barley is a whole grain and takes significantly longer to cook (often 45-60 minutes). For this Instant Pot Mushroom Barley Soup, pearl barley is highly recommended for the best texture.
How do I prevent the barley from getting too mushy?
The 20-minute cook time is optimized for pearl barley to be tender but firm. If you let the soup sit on the “Keep Warm” setting for hours, the barley will continue to expand and soften. It is best to release the pressure after 15 minutes of natural release and serve promptly, or store it immediately.
Can I make this in a slow cooker instead?
Absolutely. If you don’t have an Instant Pot, you can sear the beef and sauté the veggies in a pan, then transfer everything to a slow cooker. Cook on Low for 7-8 hours or on High for 3-4 hours until the barley and beef are tender.
Final Thoughts on This Savory Staple
The Instant Pot Mushroom Barley Soup is more than just a recipe, it is a reliable friend for cold winter nights and busy weeknights alike. By focusing on high-quality beef, fresh mushrooms, and the efficient power of the Instant Pot, you can create a restaurant-quality meal at home. Don’t forget to store your leftovers properly using Rubbermaid Brilliance Glass Storage Set of 9 and keep your ingredients fresh with the FoodSaver Vacuum Sealer Machine. Happy cooking!
