Description
This delicious Instant Pot Beef & Barley Soup features tender beef, hearty vegetables, and savory flavors, making it an ideal comfort food for a cozy dinner.
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 the sauté setting. Once hot, add the stew meat along with olive oil, seasoning with a little salt and pepper. Brown the meat on all sides for about 5 minutes, then remove and set aside.
- Add the mushrooms and sauté until nicely browned, adding more oil if necessary.
- Add the diced onion, celery, and carrot, seasoning with salt and pepper if desired, cooking for about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Pour a small amount of beef broth into the pot to deglaze, scraping up all the browned bits to prevent a burn error.
- Pour in the remaining broth, then add the browned meat, diced tomatoes, rinsed barley, diced potatoes, beef base, bay leaf, and thyme.
- Place the lid on the Instant Pot and turn it to the locking position. Set the vent to sealing and cook on high pressure for 15 minutes.
- Allow the Instant Pot to naturally release pressure for 15 minutes, then turn the vent to release any remaining pressure before removing the lid.
Notes
This soup can be stored in the freezer for later enjoyment.
Feel free to substitute vegetables based on your preference or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg