Instant Pot Beef And Barley Soup Recipe
Do you love savory soups? Then this Instant Pot Beef and Barley Soup recipe is for you. This delicious comfort food is easy to make, and it has some great health benefits. It’s a hearty meal that’s full of flavor and nutrition. And the best part is that you can make it in your Instant Pot in a fraction of the time it would take to cook it on the stovetop.
Description
This Instant Pot Beef and Barley Soup is a hearty and healthy meal that’s full of flavor. The flavorful beef broth is combined with tender chunks of beef, carrots, onions, celery, and pearl barley. The pearl barley adds texture and a nutty flavor to the soup, while the beef and vegetables provide plenty of nutrition. It’s a great meal for a cold winter day, and it’s sure to please the whole family.
Prep Time
Prep time for this Instant Pot Beef and Barley Soup is about 10 minutes. This includes gathering all of the ingredients, prepping the vegetables, and browning the beef. You can make this soup even faster by pre-chopping the vegetables the night before.
Cook Time
Cook time for this soup is about 25 minutes in the Instant Pot. The pressure cooking time is 20 minutes, and the natural release time is 5 minutes. You can reduce the cooking time by browning the beef in a separate pan before adding it to the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- Salt and pepper, to taste
Instructions
1. Heat the oil in the Instant Pot on the sauté setting. Add the beef and cook until it’s browned on all sides. Remove the beef and set aside.
2. Add the onion and garlic to the Instant Pot and cook until softened, about 3 minutes. Add the carrots and celery and cook for an additional 2 minutes.
3. Add the beef broth, pearl barley, thyme, Worcestershire sauce, bay leaf, and the reserved beef. Stir to combine.
4. Secure the lid, seal the pressure valve, and set the Instant Pot to the high pressure setting. Cook for 20 minutes.
5. When the cooking time is complete, carefully release the pressure valve and remove the lid. Discard the bay leaf.
6. Taste and adjust the seasonings, if needed. Serve hot.
Equipment
You’ll need an Instant Pot or other pressure cooker for this recipe. You’ll also need a cutting board and knife for prepping the vegetables, and a large spoon for stirring.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it in a pot on the stove.
Nutrition: Per Serving
Calories: 365, Fat: 10g, Carbs: 34g, Protein: 26g, Sodium: 860mg, Fiber: 5g
Recipe Tips
This Instant Pot Beef and Barley Soup can be made even heartier by adding some cooked potatoes or other vegetables. You can also add a can of drained and rinsed beans to the soup for an extra boost of nutrition. For a vegetarian version, swap out the beef broth for vegetable broth and omit the beef.
This soup is a great meal to make ahead of time and freeze for later. It’s also perfect for taking to a potluck or picnic. Just be sure to keep it refrigerated until you’re ready to serve it.
Whether you’re looking for a flavorful and nutritious meal or a comforting and easy-to-make soup, this Instant Pot Beef and Barley Soup is sure to please. Enjoy!
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