Instant Pot Beef Barley Soup recipe is a thick and rich beef soup recipe that is quick to make and full of flavor. Big chunks of tender beef with tender barley in a rich broth. Get dinner on the table in about an hour.
Turn the Instant Pot to sauté and melt 2 tablespoons of butter. Season the stew meat with salt and pepper. Brown the meat in small batches on all sides, removing each batch to a bowl once browned.
Add the remaining tablespoon of butter to the pot, then sauté the diced onion, celery, and carrots for about 3 minutes until the onion softens. Add minced garlic and cook for another minute, stirring to combine.
Return the browned meat and juices to the pot. Stir in beef broth and herbs. Secure the lid, set the valve to sealing, and cook on manual pressure for 18 minutes. Allow a 2-minute natural release, then quick release the rest.
Remove the lid and stir in quick-cook barley. Mix cornstarch with cool water, add to the pot, and bring to a boil on sauté. Cook 10 minutes, stirring occasionally, until the barley softens and the soup thickens.