Description
Enjoy a bowl of comfort with Instant Pot Beef & Barley Soup, a delicious blend of tender beef, savory vegetables, and nutritious barley. Perfect for a quick and satisfying meal, this recipe is designed for busy individuals who appreciate homemade goodness.
Ingredients
Scale
- 2 pounds (1kg) beef stew meat
- 2 tablespoons olive oil
- 8 ounces (225g) mushrooms, quartered
- 1 small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4–6 cloves garlic, minced
- 6 cups (1.4 liter) low sodium beef broth/stock
- 1 (14.5oz) (411g) can diced tomatoes
- ¾ cup (140g) pearl barley, rinsed
- 2 small potatoes, peeled and diced
- 2 tablespoons better than bullion beef base (or use 2–4 cubes)
- 1 bay leaf
- 1 teaspoon dried thyme
Instructions
- Set the Instant Pot to sauté mode and once hot, add the stew meat and olive oil, seasoned with salt and pepper. Brown the meat on all sides for about 5 minutes, then remove and set aside.
- Add the quartered mushrooms to the pot and sauté until browned, adding more oil if necessary.
- In the same pot, combine the diced onion, celery, and carrots. Season with salt and pepper to taste and cook for around 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Pour in a bit of beef broth to deglaze the pot, scraping up any browned bits to prevent a burn notice.
- Add the remaining broth, browned meat, diced tomatoes, rinsed barley, diced potatoes, beef base, bay leaf, and thyme into the pot.
- Secure the lid on the Instant Pot, ensuring it's in the locked position. Set the vent to sealing, and cook on high pressure for 15 minutes.
- After cooking, allow the Instant Pot to naturally release pressure for 15 minutes, then switch the vent to release any remaining pressure before removing the lid.
Notes
Feel free to add more vegetables like green beans or peas for extra nutrition.
This soup stores well in the freezer—just ensure to cool it completely before transferring to a freezer-safe container.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg