Instant Pot Beef And Barley Stew Recipe
Description
This Instant Pot beef and barley stew recipe is a hearty and comforting meal that's perfect for a chilly day. It's full of tender beef, earthy mushrooms, and chewy barley, all cooked in a flavorful beef broth. This is a one-pot meal that's sure to become a family favorite!
The combination of beef and barley makes this stew a filling, nutritious meal that's also easy to make. The Instant Pot does most of the work for you, so you can have this hearty stew ready to enjoy in no time. Pair it with a side of crusty bread and a green salad for a complete meal.
Prep Time
This recipe is quick and easy to prepare. You'll need to do some basic chopping of the vegetables, but the rest is a breeze. Total prep time is about 10 minutes.
Cook Time
This stew only needs to cook for 20 minutes in the Instant Pot. After the pressure cooker has done its work, you'll want to let the stew sit for 10 minutes before serving to allow the flavors to come together. All in all, this meal will be ready to enjoy in about 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 cups beef broth
- 1/2 cup pearl barley
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
1. Set your Instant Pot to the "saute" setting and add the olive oil. When the oil is hot, add the beef cubes and cook for 5 minutes, stirring occasionally.
2. Add the diced onion, carrots, celery, garlic, and mushrooms. Cook for 3-4 minutes, stirring occasionally.
3. Add the tomato paste, Worcestershire sauce, and thyme and stir to combine. Cook for 1 minute.
4. Pour in the beef broth and add the pearl barley. Stir to combine.
5. Turn off the "saute" setting and secure the lid on the Instant Pot. Set the pressure valve to "sealing" and select the "manual" setting. Adjust the time to 20 minutes.
6. When the cooking time is finished, let the pressure release naturally for 10 minutes. Then, carefully turn the pressure valve to "venting" to release any remaining steam.
7. Carefully open the lid and season the stew with salt and pepper, to taste. Serve hot with chopped parsley, if desired.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Notes
Be sure to use pearl barley in this recipe. Regular barley will take much longer to cook, so it won't work in the Instant Pot.
You can use any type of mushrooms you like in this recipe. Cremini, shiitake, and portobello are all good options.
If you want to make this stew ahead of time, it will keep in the refrigerator for up to 3 days.
Nutrition: Per Serving
- Calories: 400 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 550 mg
Recipe Tips
If you want to make this stew even more flavorful, try adding a few splashes of red wine or balsamic vinegar before cooking.
To make this stew even heartier, add a can of rinsed and drained white beans or chickpeas.
If you don't have pearl barley on hand, you can substitute with quinoa, wild rice, or bulgur. Keep in mind that each of these will change the cooking time slightly.
For a vegetarian version, you can omit the beef and use vegetable broth instead. You can also add extra mushrooms and beans to make it more substantial.
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