This hearty and high-protein beef, vegetable, and barley soup is a comforting meal made effortlessly in the Instant Pot. With fall-off-the-bone beef shin, a mix of winter vegetables, and barley, this dish is perfect for cooler days. The barley thickens the soup, but you can leave it out if you prefer to go lower-carb. This healthy soup is a complete meal and perfect for meal prep. I always have containers stashed in the freezer.
I have made this recipe a few times with and without barley. The soup is more brothy if you don’t add it, and I much prefer having the delicious chewy texture of the grain in this soup. It makes it a complete meal that is more filling.
This soup is going straight into my best winter soup recipe repertoire. I have also included instructions on how to make this on the stovetop and in a slow cooker.
To make this soup even easier, I used a mix of fresh soup vegetable mixes from Woolworths. I used half a hearty vegetable soup mix and half a vegetable and barley soup mix (and added extra barley).
You can use whatever vegetables you have on hand, and these are a few good options for this recipe: onion, leeks, carrots, celery, butternut, zucchini, cauliflower and spinach.
What you’ll need to make Instant Pot Beef and Vegetable Soup
- Olive oil or neutral cooking oil
- 800–850g bone-in beef shin (this is a lean and affordable cut of meat)
- 650–750g mixed vegetables (e.g., onion, leeks, carrots, celery, butternut, cauliflower, courgette)
- 3 garlic cloves, crushed
- 1 tsp dried parsley or mixed herbs
- ½–¾ cup pearl barley
- 2 bay leaves
- Bouquet garni (rosemary, thyme, parsley, sage)
- 400g tin chopped peeled tomatoes
- 1250ml (5 cups) stock (beef or a combination of beef, chicken, and vegetable)
- Chopped fresh parsley (optional)
- Freshly grated Parmesan (optional)
How to Make Instant Pot Hearty Beef and Vegetable Soup with Barley
- Set the Instant Pot to Sauté and add a splash of oil.
- Season the beef well with salt and pepper, then brown it in batches. Set aside.
- Add more oil if needed, then sauté the mixed vegetables for a few minutes.
- Stir in the garlic and dried herbs.
- Add the chopped tomatoes and pearl barley, mixing well.
- Pour in the stock, add bay leaves and bouquet garni.
- Return the browned beef to the pot, ensuring it’s submerged.
- Seal the Instant Pot and cook on High Pressure for 50 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Serve hot, garnished with fresh parsley and grated Parmesan if desired.
FAQs
Can I use a different cut of beef?
Yes, chuck roast or stewing beef works well.
Is it possible to make this soup without barley?
Absolutely. Omit the barley for a lower-carb version, or substitute with rice or lentils.
Can I freeze the leftovers?
Yes, this soup freezes well. Cool completely before transferring to freezer-safe containers.
Substitutions & Variations
- Vegetables: Use what’s on hand—parsnips, potatoes, or green beans are great additions.
- Herbs: Fresh herbs can be replaced with dried equivalents; adjust quantities accordingly.
- Spice: Add a pinch of chilli flakes for heat.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat until heated through.
How to cook this beef & vegetable soup on the stovetop
Brown the meat in a large skillet and set aside. Then add a splash of olive oil to a large pot and add the vegetables. Saute them off for about 5 minutes before adding the tomatoes, stock and meat to the pot. Put the lid back on and cook over a low simmer for about 2 – 3 hours until the meat is falling off the bone.
How to cook this beef, vegetable and barley soup in a slow cooker
To cook this soup in a slow cooker, simply brown your meat in a pan, then add it to your slow cooker/Crockpot with all the other ingredients. Cook for 8 hours on low and until the meat falls off the bone and is pull-apart tender.
Try a few more of my delicious soup recipes.
- Olive oil or neutral oil for cooking
- 800 – 850 grams Bone-in beef shin
- 650 – 750 grams mixed vegetables such as: onion leeks, carrots, celery, butternut, cauliflower, courgette (zucchini)
- 3 garlic cloves crushed
- 1 tsp dried parsley or mixed herbs
- ½ – ¾ cup pearly barley
- 2 bay leaves
- Bouquet garni with the following stalks of fresh herbs: Rosemary Thyme (3 stalks), parsley, sage (optional)
- 400 gram tin of chopped peeled tomatoes
- 1250 ml 5 cups total stock (use all beef or a combo of mainly beef, some chicken and vegetable stock – you will need 5 stock cubes or sachets for 1250ml water)
- Chopped fresh parsley for garnish optional
- Freshly grated Parmesan for garnish optional
-
Heat the Instant Pot to Sauté and add a splash of oil.
-
To stop the beef shin curling while frying, snip through the firm connective tissue around the edges. Cut in 3 to 4 places with kitchen scissors.
-
Season the meat very well on both sides with salt and pepper and fry in batches on both sides until browned (the meat does not need to be cooked all the way through). Once browned, set the meat aside.
-
Add a splash more oil to the Instant Pot bowl and add all your vegetables. Give them a good mix and allow them to cook for a few minutes. Put the lid on the Instant Pot to generate a little steam.
-
Add the garlic and dried herbs to the pot along with the tin of tomatoes, and barley and give it a good mix. Add the stock, bay leaves and bouquet garni.
-
Nestle the browned beef back into the pot, making sure the meat is submerged below the liquid.
-
Seal the Instant Pot and set it to Pressure Cook on High for 50 minutes.
-
Serve with bread rolls crisped up in the Air Fryer or oven.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat until heated through.
*Tips – Use ready-prepped soup vegetable mixes available from retailers to save time.
Sam Linsell is a 3 x cookbook author, food stylist and photographer.
Read more about me here
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest
