Description
Enjoy a warm bowl of Instant Pot Beef & Barley Soup, a comforting meal loaded with rich flavors, tender beef, and wholesome ingredients, perfect for busy weeknights.
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 sauté setting. Once hot, add the stew meat and olive oil, seasoning with salt and pepper. Brown the meat on all sides, then remove and set aside (about 5 minutes).
- Add mushrooms and sauté until browned, adding more oil if necessary.
- Incorporate the onion, celery, and carrot; season with salt and pepper, cooking for about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Pour in a little beef broth to deglaze the bottom of the pot, scraping up any browned bits to avoid the burn error.
- Add the remaining broth, previously browned meat, diced tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
- Secure the lid on the Instant Pot, turning it to the locking position. Set the vent to sealing and cook on high pressure for 15 minutes.
- Allow the Instant Pot to naturally release pressure for 15 minutes, then switch the vent to release any remaining pressure before removing the lid.
Notes
This soup is perfect for meal prep and freezes well, so make a large batch and save some for later!
Feel free to add more vegetables like peas or corn for extra nutrients.
Adjust seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg