Instant Pot® Beef And Barley Soup

Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy

Instant Pot® Beef And Barley Soup Ingredients

• 1 pound beef stew meat, cut into bite-sized pieces

• salt and pepper to taste

• 3 tablespoons avocado oil, divided, or as needed

• 8 ounces sliced cremini mushrooms

• 1? cups roughly chopped carrots

• 1? cups roughly chopped onions

• 1 cup roughly chopped celery

• 2 cloves garlic, minced

• cup dry red wine

• ? cup pearl barley, rinsed

• 1 tablespoon tomato paste

• 2 bay leaves

• teaspoon ground thyme

• teaspoon beef bouillon base

• 1 pinch red pepper flakes, or more to taste

• 6 cups no-salt-added beef broth

How to Make Instant Pot® Beef And Barley Soup

1. Generously season beef with salt and pepper.

2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.

3. Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.

4. Close and lock the lid. Select high pressure according to manufacturers instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure using the natural-release method according to manufacturers instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Instant Pot® Beef And Barley Soup Nutritions

• Calories: 361.6 calories

• Carbohydrate: 25.8 g

• Cholesterol: 41.8 mg

• Fat: 18.1 g

• Fiber: 6.3 g

• Protein: 20.1 g

• SaturatedFat: 4.9 g

• ServingSize:

• Sodium: 343.6 mg

• Sugar: 5.1 g

• TransFat:

• UnsaturatedFat:

Instant Pot® Beef And Barley Soup Reviews

• As always, 5 stars from this recipe submitter. Loved the chili flakes I did end up adding another 1/3 cup barley after turning it off. The only barley I have in my area is quick cooking barley and I think it needed the extra for thickness. Loved this recipe and Ive loved every recipe from this recipe submitter so far. Thanks Bren Make her recipes...they are winners

• Excellent

• This recipe is great. My family likes a little kick to their food, added a bit more spice. Tastes great

• It was really tasty... A couple of changes - added about 1 tsp. of Worstecshire sauce, and per other recipes, changed the pressure cook time to 25 minutes, instead of 30.

• I made this soup today in a Crock-Pot Express and the meat and barley were a bit over cooked. Other than the consistency being a bit too mushy, it was very tasty. Next time I will try cooking it for less time.

• Perfect soup We loved this soup. Wouldnt change a thing in it.

• Made it exactly as recipe said and it was so good The beef was tender and it was hearty. Will definitely make this again

• Made this yesterday. It was great Everybody loved it. Only thing I would change is adding 1 cup barley.

• Quick, easy and delicious My husband doesnt like stew meat but had 3 helpings of this.