Hearty & Healthy Instant Pot Barley Soup with Ham or Beef

Warm up your soul with a bowl of incredibly satisfying Instant Pot Barley Soup with Ham or Beef. This recipe is a true game-changer for busy weeknights, offering a delicious, healthy, and filling meal that your entire family will adore. It’s the perfect solution for utilizing leftover ham after the holidays, or simply a fantastic way to create a wholesome, vegetable-packed dinner from scratch in your pressure cooker.

A steaming bowl of Instant Pot barley soup with tender ham chunks, carrots, and parsley, ready to be enjoyed.

I am thrilled to add this fantastic barley soup to my extensive collection of 101+ easy Instant Pot recipes! My pressure cooker has become an indispensable tool in my kitchen, especially for cooking dry beans and grains. The magic of the Instant Pot means no pre-soaking is required, yet everything emerges perfectly tender in a fraction of the time compared to traditional methods. Honestly, I had never cooked barley myself until I started experimenting with my Instant Pot. Having enjoyed it in various restaurant soups, I was determined to recreate that deliciousness at home, and I quickly discovered it pairs wonderfully with a savory ham hock.

Why You’ll Love This Pressure Cooker Barley Soup Recipe

This recipe offers incredible flexibility, making it adaptable to almost any dietary preference or what you have on hand. Whether you prefer a vegetarian option, want to incorporate pre-cooked ham, leftover pot roast, soup bones, or flavorful ham hocks, this soup base provides a perfect canvas. Utilizing leftovers after the holidays isn’t just a great way to add profound depth of flavor to your soup, but it also brilliantly minimizes food waste – a win-win in my book! And don’t feel limited to holiday leftovers; fresh or frozen ham hocks are readily available year-round for an equally robust flavor.

Versatility Across Pressure Cooker Brands

This recipe isn’t exclusive to one brand; it can be easily made in any pressure cooker, including a Crockpot Express or as an easy Ninja Foodi recipe. The core principle remains the same: you’ll primarily use the high-pressure function. If you’re using a Ninja Foodi, simply remember to use the pressure cooking lid, not the air fryer lid, for this dish. The foundational combination of hearty grains and wholesome vegetables stays consistent, regardless of your chosen protein or appliance.

Close-up of Instant Pot barley soup simmering, with visible ham and vegetables, highlighting its hearty texture.

Should you only have a ham hock available, it works beautifully, just as I’ve demonstrated here. Simply toss it into the pot – that’s the beauty of easy Instant Pot soup recipes. They’re designed for minimal fuss and maximum flavor, allowing you to create something truly delicious with ingredients you already have.

Essential Ingredients for Perfect Barley Soup

Crafting a memorable Instant Pot barley soup starts with fresh, quality ingredients. Each component plays a crucial role in building the soup’s rich flavor and comforting texture:

Pearl Barley: This wonderful grain is the star of our soup. It has a slightly chewy texture and a mild, nutty flavor, but its true magic lies in its ability to absorb all the delicious flavors from the broth and other ingredients in the pot. It also helps to naturally thicken the soup to a luscious consistency.
Carrots: Peeled and cut into substantial chunks, carrots add a touch of sweetness and vibrant color. Cutting them larger prevents them from becoming too soft during pressure cooking.
Onion: Diced white or yellow onion forms the aromatic base of the soup, lending a savory depth of flavor. While I love the character it adds, it can be omitted if preferred.
Broth: I typically use vegetable broth for a lighter flavor, but beef broth can be used for a richer, more robust profile, especially if pairing with beef or a strong ham hock.
Seasoning: A simple pinch of salt and black pepper to taste at the end allows you to adjust the final flavor perfectly. Consider a bay leaf or a sprig of fresh thyme added during cooking for an extra layer of herbaceousness.
Minced Garlic: Freshly minced garlic elevates the savory notes of the soup, adding an indispensable aromatic punch.
Celery: Sliced celery contributes a subtle crispness and fresh, earthy notes that complement the other vegetables beautifully.

Protein Options: Ham, Beef, or Oxtail

The beauty of this barley soup recipe is its adaptability to various protein sources, each lending its unique flavor profile:

Hearty Ham Variations

For a fantastic ham barley soup, you have several excellent choices. A cup of diced leftover ham is incredibly convenient and flavorful. Alternatively, a single large ham hock or ham shank placed in the center of the pot will infuse the entire soup with a rich, smoky essence as it cooks. If you don’t have leftovers, dicing up a packaged ham steak works equally well. The choice is yours, and each option promises a delightful result!

Rich Oxtail Option

This recipe also provides an excellent method for how to cook oxtail until it’s incredibly tender and falls right off the bone. Once cooked, simply remove the oxtail, separate the meat from the bones, chop it into bite-sized pieces, and stir it back into the soup before serving. This creates a wonderfully rich and flavorful beef barley soup variation.

A bowl of Instant Pot barley soup, presented without meat, showcasing its vibrant vegetable content and comforting texture for a vegetarian option.

Should You Cook Barley Before Adding It to Soup?

No, it is generally not necessary to pre-cook barley before adding it to this Instant Pot soup recipe. One of the main advantages of pressure cooking is its efficiency with grains. Similar to preparing Ninja Foodi rice, it’s a good practice to rinse pearl barley thoroughly before adding it directly to your soup or stew. This helps remove any surface starches or debris. Be aware that barley will expand and naturally thicken your soup as it cooks, which is a desirable quality for a hearty soup. If you prefer a thinner soup, or if you’re making a stovetop version where cooking times for other ingredients might differ, you could cook the barley separately. You can find basic stovetop boiling instructions for pearl barley here.

Should Barley Be Soaked Before Cooking in Soup?

For this Instant Pot barley soup recipe, I highly recommend that you do NOT soak the barley. Soaking is simply not necessary when cooking grains in a pressure cooker, as the high-pressure environment tenderizes them quickly and efficiently. The cooking times provided in this recipe are specifically calibrated for un-soaked pearl barley. A quick rinse under cold water is sufficient to clean the grains, ensuring they’re free from any dust or minor debris, and that’s all the preparation you’ll need.

A top-down view of Instant Pot barley soup with ham and vegetables, highlighting the rich broth and vibrant ingredients.

Pro Tips for the Best Instant Pot Barley Soup

While this soup turns out wonderfully on the stovetop over medium heat until the grains are tender, the Instant Pot significantly speeds up the process with identical delicious results. I generally do not recommend using the slow cooker function on your Instant Pot for this recipe, as it typically doesn’t yield the same tender, rich outcome for grains. For a truly slow-cooked version, I suggest following our dedicated Crockpot beef barley soup recipe. Remember, you can easily adapt this recipe into a hearty Instant Pot beef and barley soup by using diced stew meat instead of ham.

A crucial tip for pressure cooking is to account for the time it takes for your Instant Pot to come to pressure. This can range from 15 to 20 minutes before the actual cooking countdown begins. Once the 30-minute cooking time is complete, I highly recommend a quick release of pressure. This method prevents the vegetables from becoming overly soft or mushy, ensuring they retain a pleasant texture in your finished soup. For serving, a sprinkle of fresh parsley or a dash of hot sauce can add a bright, fresh finish or a little kick.

Instant Pot Barley Soup Recipe Card

A warm bowl of beef and barley soup, brimming with tender carrots and green onions, effortlessly prepared in the instant pot.

★★★★★

5 from 1 vote

Instant Pot Barley Soup Recipe

By
Justine

Instant Pot barley soup with ham or beef is a tasty, healthy, and incredibly easy dinner idea that everyone will love. Using uncooked barley and either leftover ham or beef, we’ve packed it with nutritious vegetables for a truly comforting meal.

Prep:

10

Cook:

30

Total:

40

Servings:
6

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Equipment

1 pressure cooker

Ingredients

1 ham hock, omit if making vegetarian barley soup, can use 1 cup diced leftover ham or stew meat instead
1 cup pearled barley, uncooked, rinsed
2 cup carrots, sliced into thick coins or halves
1 medium onion, diced
32 oz broth, beef or vegetable broth recommended
1 pinch salt and pepper, to taste at the end
1 tbsp minced garlic
3 stalks celery, sliced

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Instructions

Place your chosen protein – beef soup bones, stew meat, or a ham hock – in the middle of your Instant Pot. (If using diced leftover ham, you can add it at this stage too, though a ham hock will impart a richer flavor.)
Evenly add all the prepared vegetables and minced garlic on top of the protein. Then, add 1 cup of rinsed, uncooked pearled barley. Finally, pour in the broth, ensuring the barley is submerged in the liquid. Do not stir at this point.
Secure the lid and ensure the steam release valve is set to the sealing position. Cook on high pressure for 30 minutes. Once the cooking cycle is complete, perform a quick release of the pressure.
Carefully lift the lid and remove the ham hock or beef bones. Transfer them to a cutting board, remove all bones and excess fat, and discard them. Dice the cooked meat into small, bite-sized pieces or shred it, then return the meat to your Instant Pot and stir it into the soup.
Taste and adjust seasoning with salt and pepper as needed. The flavors from the ham hock often infuse the soup so beautifully that additional seasonings might not be necessary, but tailor it to your preference. Serve hot and enjoy!

Video

Watch a video tutorial on how to make this delicious Instant Pot Barley Soup! (Video content placeholder)

Nutrition

Serving: 3oz
,

Calories: 223kcal
,

Carbohydrates: 34g
,

Protein: 9g
,

Fat: 5g
,

Saturated Fat: 1g
,

Cholesterol: 23mg
,

Sodium: 843mg
,

Potassium: 336mg
,

Fiber: 6g
,

Sugar: 4g
,

Vitamin A: 7530IU
,

Vitamin C: 3.9mg
,

Calcium: 32mg
,

Iron: 1.4mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course:
Appetizer, Entree, Main Course, Soup

Cuisine:
American

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Frequently Asked Questions About Barley Soup

Is barley soup good for you?

Absolutely! Barley soup is not only delicious but also incredibly nutritious. It’s rich in essential vitamins and minerals, and pearl barley itself is an excellent source of dietary fiber, which is crucial for digestive health and helps keep you feeling full and satisfied. Once cooked, barley develops a wonderfully tender texture, often described as a delightful cross between oatmeal and rice. Its mild flavor makes it an ideal canvas, readily absorbing all the savory notes from the broth and any added ingredients. When paired with salty and sweet ham bits, it creates an incredibly delicious and well-balanced meal.

How do you cook barley in soup?

Cooking barley in soup, especially with an Instant Pot, is remarkably straightforward:

Bring your soup’s liquid (broth) to a boil or high pressure.
Add your desired seasonings at this time if you wish.
Incorporate the rinsed, uncooked barley directly into the pot.
Cover and cook until the barley is tender. This typically takes approximately 55 to 60 minutes on a stovetop over low heat, or just 30 minutes in an Instant Pot with a quick pressure release.
Once cooked, stir well and savor this nutritious grain in a flavorful broth, brimming with tender vegetables and your chosen protein.

How Do You Save Leftover Soup for Later?

Proper storage is key to enjoying your Instant Pot barley soup for days or even months to come. If you plan to consume the soup within 3-4 days, allow it to cool completely before transferring it into airtight containers. Store these containers in the refrigerator. For longer storage, this soup freezes beautifully! Simply portion the cooled soup into freezer-safe bags or containers, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until piping hot.

Other Pressure Cooker Soup Recipes You’ll Love

If you’re a fan of quick and easy pressure cooker meals, you’ll definitely want to explore these other comforting soup recipes:

Instant Pot Split Pea Soup: Achieve a perfectly smooth and hearty split pea soup in about 15 minutes of high-pressure cooking – homemade comfort in no time!
Cheesy Instant Pot Nacho Soup: A fun and flavorful kid-favorite, packed with cheesy goodness and easy to customize.
Healthy Instant Pot Minestrone Soup: A vibrant, vegetable-rich soup loaded with diced tomatoes, pasta, and healthy veggies, perfect for a light yet satisfying meal.
Instant Pot Hamburger Soup: A budget-friendly and comforting option, ideal for chilly days or when you’re feeling a bit under the weather.
Easy Instant Pot French Onion Soup: Achieve deep, caramelized onion flavor either by sautéing first or letting the pressure cooker do the work for a faster version of this classic.