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Instant Pot Beef Barley Soup

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Ingredients

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For the Soup

  • 1 pound beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped for garnish

Instructions

Sauté the Vegetables

  1. Prepare the Instant Pot: Turn the Instant Pot to the sauté function. Once hot, add olive oil.

  2. Cook the Beef: Add the beef stew meat and brown on all sides for about 5-7 minutes. Remove and set aside.

  3. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Pressure Cook the Soup

  1. Add Ingredients: Return the browned beef to the pot. Add the beef broth, rinsed barley, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.

  2. Seal the Instant Pot: Close the lid and set the valve to the sealing position.

  3. Pressure Cook: Select the manual or pressure cook function and set the timer for 30 minutes.

Release Pressure and Serve

  1. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to venting to release any remaining steam.

  2. Stir in Peas: If using, stir in the frozen peas and let sit for a few minutes to heat through.

  3. Taste and Adjust: Taste the soup and adjust seasoning as needed. Remove the bay leaf before serving.

  4. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley.

Nutrition

Find it online: https://succulentrecipes.com/instant-pot-beef-barley-soup/