Pressure Cooker Beef & Barley Soup

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 5.0 based on 5 customer reviews
Pressure Cooker Beef & Barley Soup
Pressure Cooker Beef & Barley Soup
Recipe Image for Print


  • 1 tablespoon sesame oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • ¼ cup white wine
  • 1 cup pearl barley
  • 1 large yellow onion, sliced
  • 2 celery stalks, cut into squares
  • 3 large carrots, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 6 cups beef stock
  • ¼ cup fresh parsley leaves, or to taste


For best results, we recommend using:


  1. Heat sesame oil in pressure cooker set to Sauté on Normal. 
  2. Working in batches, brown beef in hot oil until browned on all sides, about 5 minutes per batch. Remove browned beef to a bowl.
  3. Pour wine into pot to deglaze, scraping the brown bits from the bottom of the pot with a flat-edged utensil.
  4. Stir barley, onion, celery, carrots, garlic powder, cumin, and bay leaf with the wine; add beef stock.
  5. Lock pressure cooker lid in place and set steam vent to Sealing.
  6. Select Meat/Stew and cook for 20 minutes on High pressure.
  7. Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
  8. Ladle soup into bowls; garnish with parsley to serve.
Mealthy tip:

Use a fatty cut of beef such chuck roast, bone-in beef short ribs (remove and discard bones after cooking), brisket, shoulder, leg, or butt. To make this soup more stew-like, reduce stock amount to four cups. In addition, if you prefer not to use white wine, simply increase the amount of beef stock to 6¼ cups.

For more pressure cooker brisket recipes, you might enjoy:

Pressure Cooker Beef Brisket

3-Hour Beef Brisket with Homemade Russian Sauce

Pressure Cooker Corned Beef and Cabbage


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Cara Larson

Cara Larson says:

This stew was amazing just as directed. Absolutely delish to my kids and husband. Don't forget the salt and pepper to taste.

Image of Erin Hudson

Erin Hudson says:

I reduced the amount of stock to make like a stew to thicken it up, and served it with mashed potatoes. Great flavor and very filling.

Image of Jen the Mighty

Jen the Mighty says:

Beef and barley stew is my favorite recipe to make in my MultiPot. It's so easy, the barley has such a great chewiness, and it's done in under an hour. This recipe is truly a keeper. My picky kiddo requests it at least once a week!

Image of Greg Jones

Greg Jones says:

This is a classic stew that reminds me of my trips to the east coast. The garlic and cumin were the perfect addition, and really took the flavor to new heights. Well done!

Image of Laura Griffin

Laura Griffin says:

I made this stew and it was so good! The barley was tender and chewy, and the broth was rich and delicious. This is probably one of my favorite beef stew recipes.