The perfect fall soup - tender chunks of beef with rich broth, vegetables and just the right amount of barley for texture.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: Instant Pot Beef and Barley Soup
Servings: 8Cups
Calories: 390kcal
Author: Don Herman
Equipment
Instant Pot
Ingredients
2lbsBeef ChuckCubed
4tspOlive Oildivided
1medOniondiced
3stalkCelerysliced
2cloveGarlicminced
2cupsCarrotssliced in rounds
1canTomatoesdiced, 15 oz
3medPotatoescubed or chunks
2/3cupPearl Barley
6cupsBeef Broth
1tspSalt
1/8tspBlack Pepper
1tspGround Thymeor 2 sprigs fresh
1Bay leaf
Instructions
Season beef cubes with salt and pepper.
Heat 2 tsp oil in the Instant Pot using "Saute" setting on medium. Brown the beef in about 4 batches, setting aside when browned.
Add remaining oil and saute the onions and celery until translucent. Add garlic and cook for a few seconds. Add remaining ingredients, stir together
Add remaining ingredients, stir together, place the lid and set the valve to "Seal." Cook on High Pressure for 15 minutes. Let it cool down for 15 minutes, then use the quick release to vent remaining steam.
Notes
Experiment with other root vegetables - turnips add a slightly peppery flavor. Fennel root adds an almost-allspice flavor, with a firm celery texture. And beetroot can add some fun color as well as a slight sweetness to your soup or stew.