Instant Pot Beef and Barley Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender beef chunks and hearty barley simmered with carrots and parsnips in a rich broth, all made quickly in the Instant Pot. This American-inspired soup recipe, ready in about 65 minutes, pairs beef chuck roast, pearl barley, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes beef chuck roast
• 1/2 cup, rinsed pearl barley
• 3 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

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Instructions

1. Step 1: Set Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 lb beef chuck cubes seasoned with 3/4 tsp salt and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until crusty, then remove and set aside.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot. Sauté for 3 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until aromatic.
4. Step 4: Return beef to the pot along with 3 diced carrots, 2 diced parsnips, 1/2 cup rinsed pearl barley, 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, 3/4 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Lock lid and set Instant Pot to manual high pressure for 35 minutes. When done, let pressure release naturally for 10 minutes, then quick release remaining pressure.
6. Step 6: Remove bay leaf, stir stew, adjust salt and pepper to taste, and serve hot.