Description
This Instant Pot Beef & Barley Soup combines tender beef, savory veggies, and hearty barley for a quick and satisfying dish that warms the heart and fills the stomach. Perfect for busy nights!
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 stew meat and olive oil, seasoning with salt and pepper. Brown the meat on all sides for about 5 minutes, then remove and set aside.
- Add mushrooms to the pot and sauté until browned, adding more oil if needed.
- Stir in the diced onion, celery, and carrots, seasoning with salt and pepper. Cook for around 5 minutes.
- Add minced garlic and stir for 30 seconds until fragrant.
- Pour a bit of beef broth into the pot to deglaze, scraping up browned bits to prevent sticking.
- Add the remaining beef broth, browned meat, diced tomatoes, rinsed barley, potatoes, beef base, bay leaf, and thyme to the pot.
- Seal the Instant Pot lid and set the vent to sealing. Cook on high pressure for 15 minutes.
- After cooking, let the pressure release naturally for 15 minutes, then manually release any remaining pressure before removing the lid.
Notes
For extra flavor, let the soup cool completely before storing in the fridge overnight; the flavors meld beautifully.
This soup can be frozen for up to 3 months—just let it cool completely before transferring it to freezer containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg