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Instant Pot Beef and Mushroom Barley Soup

Beef and Mushroom Barley Soup in and Instant Pot

The best way to make rich, delicious soups in a fraction of the time is with an Instant Pot or a pressure cooker.  All you need to do is place all the ingredients in the pot and set for 30 minutes, it will take a bit longer to get to pressure and cook, but in under an hour, you will have a soup that tastes like it cooked all day. 

If you have all day, go ahead and put it in your slow cooker, it will also be delicious, it will just need 4-6 hours. 

This recipe gets all the flavor from beef bones, it's an economical and healthier way to use meat in moderation. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pounds beef bones
  • 1 onion, chopped
  • 1 pound sliced mushrooms, any variety
  • 1 cup barley, rinsed
  • 1 large carrot, sliced
  • 10 cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons fresh thyme
  • ½ cup dry red wine


1. Place beef bones, onions, mushrooms, carrots, and barley in the bottom of the pot.  Cover with water, add salt, pepper, thyme, and red wine. 

2. Set pressure cooker to manual mode for 30 minutes. Release the steam and serve hot. 

Leftovers can be stored in the fridge or freezer and reheated as desired. 

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