Instant Pot Beef and Barley Stew with Root Vegetables
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 soups ready in about 65 minutes pairs cut into 1-inch cubes beef chuck roast, rinsed pearl barley, medium, peeled and diced 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
Instructions
- 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.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot. Sauté for 3 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until aromatic.
- 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.
- 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.
- Step 6: Remove bay leaf, stir stew, adjust salt and pepper to taste, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Beef and Barley Stew with Root Vegetables take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Beef and Barley Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed pearl barley from drying out.
Can I substitute ingredients in Instant Pot Beef and Barley Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Beef and Barley Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Beef and Barley Stew with Root Vegetables?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
