Instant Pot Beef Barley Stew Recipe

July 22, 2023 Post a Comment

Instant Pot Beef and Barley Stew Fun Facts Of Life from funfactsoflife.com

Description

This Instant Pot Beef Barley Stew is the perfect way to warm up on a cold winter night. The beef and barley are cooked in a savory broth with carrots, celery, and onions, making it a hearty, comforting meal that your whole family will love. Plus, it’s so easy to make in the Instant Pot! All you need is a few simple ingredients, and you can have dinner ready in no time.

Prep Time

This Instant Pot Beef Barley Stew takes about 10 minutes to prep. You’ll need to chop the vegetables and brown the beef before adding it to the pot. The rest of the ingredients just need to be measured out and added to the pot.

Cook Time

The stew cooks in the Instant Pot for about 45 minutes. It takes about 10 minutes to come to pressure, and then the stew cooks for 30 minutes before releasing the pressure. After that, it’s ready to serve!

Ingredients

2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups beef broth
1/2 cup pearl barley
2 bay leaves
1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in the Instant Pot on the Saute setting. Add the beef and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the beef is browned. Remove the beef from the pot.

2. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes, stirring occasionally, until the vegetables are softened. Add the tomato paste, thyme, and oregano and cook for 1 minute.

3. Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add the beef, barley, bay leaves, and parsley. Give everything a good stir.

4. Secure the lid and set the valve to the sealing position. Cook on high pressure for 30 minutes. When the cooking time is finished, allow the pressure to release naturally for 10 minutes, and then manually release the remaining pressure.

5. When the pressure is released, remove the lid and stir the stew. Taste and adjust the seasoning, if needed. Serve warm.

Equipment

You’ll need an Instant Pot to make this stew. You’ll also need a cutting board and knife for chopping the vegetables, and a soup ladle for serving.

Notes

You can use any type of beef for this recipe, such as chuck roast, sirloin, or round steak. Just make sure to cut the beef into 1-inch cubes so that it cooks evenly.

Nutrition: Per Serving

This Instant Pot Beef Barley Stew is packed with nutrition. One serving contains about 350 calories, 20 grams of protein, and 11 grams of fiber. It’s also a great source of iron, Vitamin A, and Vitamin C.

Recipe Tips

This stew is even better the next day, so if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months.

If you don’t have pearl barley, you can substitute with brown rice, quinoa, or farro. Just be sure to adjust the cooking time accordingly.

For an even heartier stew, you can add a can of drained and rinsed chickpeas or kidney beans. This will add more protein and fiber to the stew.

This Instant Pot Beef Barley Stew is sure to be a crowd-pleaser. It’s so easy to make, and it’s full of flavor and nutrition. Give it a try and let us know how you like it!