This soup combines tender beef, pearl barley, and fresh herbs in a rich, spiced broth with fire-roasted tomatoes, offering a hearty Haitian-inspired twist that's perfect for an easy, flavorful Instant Pot Beef and Barley Stew meal.
Table of Contents
Jump to:
- Perfect Flavorful Balance
- What is Epis?
- The Evolution of Beef Barley Soup
- Beef Barley Stew vs Irish Style Stew
- What is Pearl Barley?
- What is an Instant Pot?
- Important: Instant Pot Care
- Ingredients with Steps
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Three Popular Instant Pots on Amazon
- Storage
- Cooking Tip
- Frequently Asked Questions
- Red Meat Recipes
- Soup Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Perfect Flavorful Balance
If you're looking for the ultimate comfort food, look no further than Instant Pot Beef and Barley Stew. This hearty beef stew combines tender beef, pearl barley, and fresh herbs, all swimming in a rich, spiced broth with fire-roasted tomatoes.
My Spicy Haitian Twist! Looking for authentic Haitian recipes? Check out Love for Haitian Food and Savory Thoughts.
My Haitian-inspired twist? A little scotch bonnet pepper and epis (fresh seasoning blend) to bring that perfect flavorful balance of warmth and heat! It’s the perfect weeknight dinner that delivers a warm bowl of goodness with minimal effort, thanks to the Instant Pot.
What is Epis?
Epis is a flavorful Haitian seasoning blend made from a mix of fresh herbs, vegetables, and spices. Typically, it includes ingredients like garlic, onions, green bell peppers, parsley, thyme, and scotch bonnet peppers, all blended into a vibrant paste with oil and sometimes vinegar or citrus juice.
This versatile seasoning base is the heart of many Haitian dishes, adding layers of flavor to everything from stews and rice to marinades for meat and fish. It’s like the foundation of Haitian cooking, delivering bold, aromatic flavors in every dish.
The Evolution of Beef Barley Soup
Beef barley soup probably originated in Scotland as Scotch Broth or right here in the old US of A in 1887, according to Tasting History's Max Miller, my favorite online food historian, and has been a global comfort food champion for centuries, popping up in cuisines from Europe to Asia.
It’s evolved into a favorite soup for so many cultures, including my own, with a Haitian twist (hello, scotch bonnet pepper!). Once seen as peasant food, it’s now a staple comfort food in kitchens worldwide, revolutionized into many variations, each bringing depth of flavor. It’s hands down my go-to for warm, bowl-cold nights when I want a hearty, satisfying meal that sticks to the ribs.
Beef Barley Stew vs Irish Style Stew
When I think of beef barley stew, I can’t help but compare it to the classic Irish stew. They both have that hearty, rustic vibe, but the Instant Pot Beef and Barley Stew leans into the plump barley for texture, whereas Irish stew typically features potatoes. Both are perfect for warming you up on a cold night, but barley gives this stew a unique, slightly nutty flavor that pairs beautifully with beef and herbs.
What is Pearl Barley?
Pearl barley is the star grain in this stew. It's slightly processed to remove the outer husk, giving it that tender, chewy bite we love in soups. It looks like little plump pearls (hence the name) and has a similar texture to farro or bulgur wheat. Its mild, slightly nutty flavor makes it perfect for soaking up all the delicious broth in this hearty stew while adding a pleasant bite to every spoonful.
Fun Fact! Did you know malt is made from barley? Yep! Malt vinegar (hello, fish and chips) comes from this grain and has influenced the creation of my favorite snack—salt and vinegar chips. If you ever want to win me over, just hand me an unlimited supply of those crunchy, tangy chips!
What is an Instant Pot?
The Instant Pot came to the rescue with this soup and is like a superhero for busy cooks. It’s a multi-cooker that acts as a pressure cooker, slow cooker, steamer, and more. For the longest time, I avoided getting one because, well, pressure cookers sound kind of terrifying, right?
Especially since they didn't teach this in culinary school years ago. Trust me, it’s safe, easy to use, and perfect for making your favorite soups, stews, and so much more. If you’re still on the fence, just know that once you go Instant Pot, you won’t go back—it's a lifesaver for quick weeknight dinners and comfort food cravings.
Important: Instant Pot Care
Taking care of your Instant Pot is simple: clean the inner pot with warm, soapy water, make sure the sealing ring is properly placed, and clean the vent regularly. This keeps it running smoothly and ensures your hearty stews come out golden brown and delicious every time!
More Delicious Recipes!
- Easy 15-Minute Marinade for Beef Kabobs
- Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
- Quick Vegetable Pearl Couscous Salad with Basil Romesco Sauce
- Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms (popular, the OG!)
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
Ingredients with Steps
To make this Beef and Barley Stew in the Instant Pot, start by seasoning the beef stew meat with salt and pepper, then set it aside. Make the epis, an aromatic paste by blending green bell pepper, onion, garlic, parsley, scotch bonnet pepper, dried thyme, and ground clove in a food processor until smooth.
Using the Instant Pot's sauté mode, cook the seasoned beef and aromatic paste in olive oil for 5-6 minutes until fragrant. Stir in crushed fire-roasted tomatoes and cook briefly before deglazing with beef broth.
Add the rinsed pearl barley and mix well. Pressure cook on high for 25 minutes, then allow the pressure to naturally release for 10 minutes before manually releasing the rest. Serve with a squeeze of lime for added brightness.
Alternative Method:
Stove Top/Oven (Dutch Oven/ Large Skillet) Instructions
Preheat your Dutch oven over medium heat, add 2 tablespoons of olive oil, and brown the seasoned beef on all sides. Remove the beef and set it aside. In the same pot, add the aromatic paste (made from green bell pepper, onion, garlic, parsley, scotch bonnet pepper, dried thyme, and ground clove) and sauté until fragrant, about 5 minutes.
Stir in the crushed fire-roasted tomatoes and cook for another 1-2 minutes. Deglaze the pot with beef broth, scraping up any browned bits. Add the browned beef back into the pot, followed by the rinsed pearl barley, and stir well.
Cover and cook in a preheated oven at 325°F for 1.5 to 2 hours, or until the beef is tender and the barley is fully cooked. Stir occasionally and check seasoning before serving.
Alternative Method: Slow Cooker (Crock Pot) Instructions
Begin by browning the seasoned beef in a skillet with 2 tablespoons of olive oil, then transfer the beef to your slow cooker. In the same skillet, sauté the aromatic paste for 5-6 minutes until fragrant, and transfer it to the slow cooker as well.
Add the crushed fire-roasted tomatoes, beef broth, and rinsed pearl barley to the slow cooker and stir everything together. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the barley is fully cooked. Adjust the seasoning before serving, and enjoy with fresh lime wedges.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Pearl Barley - A partially refined grain with a chewy texture used in stews.
- Scotch Bonnet Pepper - A hot pepper commonly used in Caribbean cuisine.
See the beef barley soup recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Ensure to pat the beef dry with paper towels before searing to give it a beautiful golden brown color.
The aromatic paste, aka epis, was blended in a food processor for convenience.
Searing beef does not seal in the juice but actually builds flavor due to the Maillard reaction.
Cooking the beef in the aromatic paste helps compensate for the lack of marinating the meat.
Get extra flavor with crushed fire-roasted tomatoes instead of just plain canned tomatoes with less acidity.
Combine it all well to cook it down to a beautiful orange color.
Each step builds a layer of flavor into the soup, which is crucial for something made in such a short time.
The bright orange is the breakdown of the oil molecules, and rapid energy movement (the bubbling) from the heat creates a lazy type of emulsification lol. It's beautiful, though.
Now it's time for the star! Barley! Yum Yum. Barley takes so long; this is why the instant pot is your best friend.
Wow, look at that color and that's just before the lid goes on.
Voila! Delicious Beef and Barley Soup. Let me get my bowl!
Substitutions
Dairy Free
- Yay! This recipe is already dairy-free!
Gluten-Free
- Pearled Barley - Substitute this grain with short gluten-free pasta like the Le Asolane Certified Organic Gluten Free Ditalini Pasta, DeLallo Gluten Free Orzo Pasta, or Jovial Whole Grain Brown Rice Stelline Pasta.
Vegetarian
- Beef Stew Meat - Replace beef with hearty vegetables like mushrooms and add vegetable broth for a rich vegetarian version.
Convenience
- Canned Crushed Fire-Roasted Tomatoes - Use regular canned tomatoes and a dash of smoked paprika or a small amount of tomato paste. Or use fresh diced tomatoes; just make sure to cook it a little longer to remove some of the acidity; it will be faster if you use Campari tomatoes.
- Beef Broth - Substitute beef stock with low-sodium vegetable or chicken broth in a pinch. Or use beef cubes or bouillon base, like Better than Bouillon's Reduce Sodium Beef Base.
- Scotch Bonnet Pepper - Swap the fresh peppers for the sauce or with jalapenos or crushed red pepper flakes if you can't find them.
- Pearl Barley - Use Farro instead for a similar texture.
- Dried Thyme - Got fresh thyme sprigs? Even better.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Add More Fresh Vegetables - Put your garden vegetables to use; add green beans, carrots, or even some leafy greens for more texture and flavor.
- Add More Flavor - The ingredients list was kept short for quick preparation, but go ahead and add some bay leaves, Worcestershire sauce, and dry red wine in there.
- Use a Different Meat Cut - Instead of beef stew meat, Try short ribs, chuck roast, or rump roast.
Comparison Chart for Beef Cuts
| Beef Cut | Texture | Cooking Time (Instant Pot) |
|---|---|---|
| Short Rib | Tender, fatty | 35-40 minutes |
| Chuck Roast | Juicy, flavorful | 25-30 minutes |
| Rump Roast | Lean, firm | 20-25 minutes |
Equipment
- Instant Pot - For pressure cooking the stew to tender perfection. To develop this recipe, I used the Instant Pot Duo Plus.
- Tongs - To easily handle and move the beef without losing the juices. I used my KitchenAid Silicone Tipped Tongs.
- Cooking Spoon or Spatula - To stir and combine the ingredients, and making sure nothing sticks, like the KitchenAid Bamboo Spoon or the GIR Non-Stick Silicone Heat-Resistant Spatula.
Three Popular Instant Pots on Amazon
| Instant Pot Model | Size (Quarts) | Features |
|---|---|---|
| Duo Plus (What I have) | 6 | 9-in-1, Whisper Quiet, Knob |
| Pro | 6 | 10-in-1, Black |
| Duo Plus | 6 | 9-in-1, No knob, Best Seller |
| Duo Crisp | 6 | 11-in-1, Includes air frying function |
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - Store in an airtight container for up to 5 days;
- Freezer - Freeze stew in portioned containers or ice cube trays for up to 3 months; defrost in the fridge overnight before reheating.
- Reheating - Reheat in the microwave or stovetop until warm.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Build the Flavor - For deeper flavor, brown the beef until golden brown before adding the broth. Use fresh herbs at the end for a pop of brightness. And don’t skip the lime wedges—they brighten up the whole dish!
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, it freezes beautifully! Store in portioned containers for up to 3 months.
Quinoa, rice, or farro work as great substitutes for plump barley.
With the scotch bonnet pepper, it has a decent kick, but you can adjust the heat by using fewer peppers.
Absolutely! Short ribs, chuck roast, or rump roast work perfectly.
Yes! You can use a Dutch oven or slow cooker, though cooking times will be longer.
Red Meat Recipes
Looking for other beef recipes like this? Try these:
- Easy 15-Minute Marinade for Beef Kabobs
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
- Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli
- Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
Soup Recipes
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
📖 Recipe
Spicy Beef and Barley Stew (Instant Pot Version)
Ingredients
For the Beef
- 1 ½ lbs beef stew meat cut into bite-sized cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Aromatic Paste
- 1 medium green bell pepper
- 1 medium onion
- 4 cloves garlic
- 1 handful fresh parsley
- ½ scotch bonnet pepper
- 1 teaspoon dried thyme
- Pinch of ground clove
For the Stew
- 1 can crushed fire-roasted tomatoes
- 6 cups beef broth
- 1 cup pearl barley rinsed
- Salt and pepper to taste
- Optional: Fresh lime wedges for squeezing at the end
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Season the Beef: Season the beef stew meat with salt and pepper. Set aside.
- Make the Aromatic Paste: Combine the green bell pepper, onion, garlic, parsley, scotch bonnet pepper, dried thyme, and ground clove in a food processor. Then, process until smooth.
- Cook the Beef (Sauté Mode): Set the Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Then, add the seasoned beef and the aromatic paste for 5-6 minutes until fragrant and most of the raw smell of the aromatic paste has reduced while stirring occasionally to prevent burning.
- Build the Stew: Stir in the crushed fire-roasted tomatoes and cook for another 1-2 minutes. Add the beef broth and stir to deglaze the pot, scraping up any browned bits on the bottom. Then, add the rinsed pearl barley. Finally, stir everything together and season with salt and pepper to taste.
- Pressure Cook: Cancel the Sauté mode and secure the Instant Pot lid. Set the Instant Pot to Pressure Cook (Manual) on High for 25 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Serve: Open the lid, taste the stew, and adjust the seasoning if needed. For an added burst of flavor, serve with fresh lime wedges for squeezing just before eating.
Video
Notes
Nutrition
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