Description
This Instant Pot Beef & Barley Soup is packed with flavor, featuring tender beef, hearty barley, and fresh vegetables. It’s perfect for a quick meal or 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 saute setting. Once hot, add the beef stew meat with olive oil, season, and brown the meat on all sides for about 5 minutes before removing it.
- Add mushrooms and saute until nicely browned, adding more oil if needed.
- Incorporate the diced onion, celery, and carrots, seasoning with salt and pepper, and cook for about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Pour a little beef broth to deglaze the pot, making sure to scrape up all the browned bits to prevent burning.
- Add the remaining beef broth, browned beef, the can of diced tomatoes, rinsed barley, diced potatoes, beef base, bay leaf, and thyme.
- Seal the lid on the Instant Pot and set it to cook on high pressure for 15 minutes.
- Allow a natural pressure release for 15 minutes, then release the remaining pressure before removing the lid.
Notes
You can substitute the beef stew meat with your favorite cuts of beef for different flavors.
Feel free to add more vegetables like spinach or peas for extra nutrition.
This soup freezes well; store in airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg