Instant Pot barley soup with ham or beef is a truly satisfying, healthy, and incredibly easy dinner idea that your entire family will love. This recipe is perfect for utilizing leftover ham after the holidays, transforming it into a flavorful, vegetable-packed meal that minimizes waste and maximizes taste.
I am thrilled to add this comforting recipe to my extensive collection of easy Instant Pot recipes. The pressure cooker has revolutionized the way I approach cooking dry grains and beans, making them tender in a fraction of the time without the need for pre-soaking. While I hadn’t experimented much with barley before, its delightful texture and ability to absorb rich flavors in restaurant soups inspired me to create this homemade version. Pairing it with a savory ham hock was a stroke of genius, yielding a deep, umami-rich broth that perfectly complements the chewy barley and tender vegetables.
Effortless Pressure Cooker Barley Soup Recipe
One of the many beauties of this barley soup recipe is its remarkable versatility. You can easily adapt it to be vegetarian, or incorporate a variety of proteins such as precooked ham, leftover roasted meats, soup bones, or even hearty ham hocks. I particularly enjoy transforming holiday leftovers into this delicious soup, as it not only enriches the flavor profile but also significantly reduces food waste—a true win-win for any home cook.
Making Barley Soup in a Ninja Foodi or Other Pressure Cookers
This recipe seamlessly translates to other electric pressure cookers, including the Crockpot Express or as an easy Ninja Foodi recipe. All major pressure cooker brands operate on the same high-pressure principle for this dish. If you’re using a Ninja Foodi, simply ensure you use the pressure cooking lid (not the air fryer lid) for best results. The core cooking method and ingredients remain consistent, ensuring delicious results regardless of your appliance.
Whether it’s the holiday season and you’re searching for creative leftover ham recipes, or you simply crave a hearty meal, this barley soup is an excellent choice. Beyond holiday ham, fresh or frozen ham hocks are readily available year-round, allowing you to enjoy this comforting soup whenever the mood strikes. For those who prefer, a simple ham hock can provide incredible depth of flavor, making it one of my go-to Instant Pot soup recipes.
Even if you only have a ham hock on hand, it’s perfectly suitable for this recipe. Just add it to the pot, and let the pressure cooker work its magic to infuse the soup with its incredible savory essence. It’s truly one of the most straightforward and rewarding ways to make a wholesome meal.
Essential Ingredients for Your Barley Soup
Crafting a phenomenal Instant Pot barley soup begins with selecting quality ingredients. Here’s a closer look at the stars of this dish:
- Pearl Barley: This fantastic grain is the foundation of our soup. It has a wonderfully chewy texture and an impressive ability to absorb all the delicious flavors from the broth and other ingredients in the pot. Unlike hulled barley, pearl barley is polished, which means it cooks faster and has a slightly softer bite.
- Carrots: Peeled and cut into substantial chunks, carrots add natural sweetness and vibrant color. Cutting them larger prevents them from becoming overly soft during pressure cooking. For an extra layer of flavor and aroma, you can certainly add celery along with your carrots.
- Onion: Diced or sliced, a medium onion is an economical yet indispensable addition for building a robust flavor base. White or yellow onions work best, though if you’re not an onion fan, you can omit it.
- Broth: I typically use vegetable broth for a lighter, more universal base, but opting for beef broth will yield an even richer, more profound flavor, especially when paired with beef or ham.
- Salt and Pepper: These fundamental seasonings are added to taste at the end, allowing you to fine-tune the flavor profile. Don’t hesitate to experiment with other preferred seasonings to personalize your soup.
- Minced Garlic: A tablespoon of minced garlic provides an aromatic depth that elevates the entire dish. Freshly minced is always best for maximum flavor.
- Celery: Three stalks of sliced celery, alongside carrots and onion, form the classic mirepoix, creating a deeply aromatic and flavorful base for the soup.
Enhancing Your Soup with Ham
For those who desire a meaty, savory addition, ham is an excellent choice. You have several options:
- Leftover Ham: A cup of diced leftover ham is a fantastic way to impart flavor and utilize holiday remnants. Its inherent saltiness and smoky notes infuse the broth beautifully.
- Ham Hock or Ham Shank: A single large ham hock or ham shank, placed in the center of the pot, will slowly release incredible flavor and collagen, creating a rich, velvety broth. Once cooked, the meat easily separates from the bone.
- Ham Steak: If you don’t have leftovers, simply dice up a package of ham steak for a quick and easy protein boost. The possibilities are endless for making this hearty ham barley soup.
A Delicious Variation: Barley Soup with Oxtail
For a truly decadent and unique flavor, consider preparing this soup with oxtail. It’s an excellent method for cooking oxtails, ensuring they become incredibly tender and fall off the bone. Once cooked, simply remove the oxtail, separate the succulent meat from the bones, chop it into bite-sized pieces, and return it to the soup just before serving. This variation offers a richer, beefier profile that is absolutely divine.
Should You Cook Barley Before Adding it to Soup?
One of the fantastic advantages of preparing barley soup in an Instant Pot or pressure cooker is that pre-cooking the barley is entirely unnecessary. This method allows the pearl barley to cook directly in the flavorful broth, absorbing all the delicious essences and thickening the soup naturally. Just like making Ninja Foodi rice, it’s always a good practice to rinse pearl barley thoroughly before adding it to your soup or stew. This removes any surface starch or debris. Keep in mind that barley will expand and naturally thicken the soup as it cooks. If you prefer a thinner consistency, or want more control over the barley’s texture, you can certainly cook it separately following stove-top boiling instructions.
Is Soaking Barley Necessary Before Pressure Cooking?
When cooking barley in a pressure cooker, soaking is generally not recommended or required. The high-pressure environment tenderizes the grains efficiently without the need for prior soaking, saving you valuable time. The cooking times provided in this recipe are specifically for un-soaked pearl barley. A quick rinse, however, is always advisable to remove any surface impurities, but beyond that, no extra steps are needed before adding it to your pot for this delicious pressure cooker barley soup.
Expert Tips for the Best Instant Pot Barley Soup
While this barley soup can certainly be made on the stovetop over medium heat until the grains are tender, the Instant Pot offers significantly faster results with the same delicious outcome. I generally do not recommend using the slow cooker function on your Instant Pot for this recipe, as it typically doesn’t yield the best texture for barley. For a true low-and-slow method, I suggest following our Crockpot beef barley soup recipe. You can also easily adapt this recipe into an Instant Pot beef and barley soup by using diced stew meat instead of ham.
Remember that your Instant Pot will require some time to come to pressure before the actual cooking countdown begins. This typically takes about 15-20 minutes, depending on the volume of liquid and ingredients. Once the cooking cycle is complete, I recommend performing a quick release of pressure. This method helps prevent the vegetables from becoming overly soft, ensuring they retain a pleasant bite in your finished soup. A natural pressure release tends to make veggies mushier, which might not be ideal for this recipe.
Hearty Instant Pot Barley Soup Recipe
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
- 2 cups carrots, sliced (baby carrots can be halved)
- 1 medium onion, diced
- 32 oz broth (beef broth for richer flavor, or vegetable broth)
- 1 pinch salt and pepper, to taste at the end
- 1 tbsp minced garlic
- 3 stalks celery, sliced
Instructions
- Place your ham hock, beef soup bones, or stew meat in the middle of your Instant Pot. (You can also add diced leftover ham, which is equally delicious).
- Add all the prepared vegetables and minced garlic, followed by 1 cup of uncooked pearled barley on top. Pour the broth into the pot. Do not stir at this point; simply ensure the barley is mostly submerged in the liquid.
- Close the Instant Pot lid, ensure the steam release valve is sealed, and set to High Pressure for 30 minutes. Once cooking is complete, perform a quick release of the pressure.
- Carefully lift the lid and remove the ham hock or beef bones. Transfer to a cutting board, remove all bones and excess fat, and discard them. Dice or shred the cooked meat into small, bite-sized pieces. Return the prepared meat to your Instant Pot and stir it into the soup.
- Serve immediately and enjoy your hearty Instant Pot barley soup! We found the ham hock infused the soup with such wonderful flavor that additional salt or seasonings weren’t necessary, but feel free to add salt and pepper to taste before serving.
Nutrition
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, so should only be used as an approximation.
Additional Info
Frequently Asked Questions About Barley Soup
Absolutely! Barley soup is an incredibly nutritious meal. Barley itself is a whole grain, rich in dietary fiber, which is essential for digestive health and helps keep you feeling full and satisfied. It also provides a good source of vitamins (like B vitamins) and minerals (such as iron, magnesium, and selenium). When cooked, barley has a pleasing texture, often described as a delightful cross between oatmeal and rice. Its mild flavor makes it an excellent canvas for absorbing the vibrant tastes of broth, vegetables, and savory ham bits, creating a deeply satisfying and wholesome dish. Packed with vegetables and protein, it’s a well-rounded meal perfect for a healthy diet.
Cooking barley directly in soup is a fantastic method, allowing it to absorb all the rich flavors. Here’s a general guide:
- Bring your chosen soup base or broth to a boil.
- Season the broth with your favorite herbs and spices at this stage to build the flavor profile.
- Add your rinsed pearl barley to the boiling soup.
- Reduce the heat (if on stove) to a simmer or seal your pressure cooker. Cook until the barley is tender. This typically takes approximately 55-60 minutes on the stovetop over low heat with a cover, or much faster – about 30 minutes in an Instant Pot with a quick release of pressure.
- Once cooked, stir well and savor this wonderfully flavored grain with tender vegetables in a delicious broth.
This recipe primarily uses pearl barley due to its faster cooking time and softer texture. Hulled barley, which is less processed, contains more fiber and nutrients but requires a significantly longer cooking time (often 60-90 minutes in a pressure cooker) and may benefit from soaking. If you choose hulled barley, adjust the cooking time and liquid accordingly.
Barley naturally thickens soup as it cooks and cools. If you prefer a thicker soup, you can mash a portion of the cooked vegetables against the side of the pot or remove a cup of soup, blend it, and return it to the pot. For a thinner soup, simply add more hot broth until you reach your desired consistency.
Storing and Reheating Your Barley Soup
Proper storage is key to enjoying your delicious barley soup for days to come. If you don’t plan to consume the soup within a few hours of cooking, it’s crucial to cool it down quickly. Transfer the soup into airtight containers and store it in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Allow it to cool completely, then transfer it 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 ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened too much.
More Pressure Cooker Soup Recipes You’ll Love
The Instant Pot is a marvel for making quick, flavorful soups. If you enjoyed this barley soup, you’ll certainly love these other pressure cooker creations:
- Instant Pot split pea soup turns out wonderfully smooth and comforting in just about 15 minutes of high-pressure cooking, making homemade goodness incredibly fast.
- For a family-friendly favorite, try our cheesy Instant Pot nacho soup, packed with flavor that kids adore.
- Enjoy a wholesome and fresh meal with our healthy Instant Pot minestrone soup, brimming with diced tomatoes, pasta, and a medley of garden vegetables.
- When you’re feeling under the weather or just need a simple, budget-friendly meal, our Instant Pot hamburger soup is the perfect hearty choice.
- Elevate your dinner with easy Instant Pot French onion soup. You can even caramelize the onions directly in the pot before pressure cooking for an extra depth of flavor, or simply cook it as is for a quicker version.
