Instant Pot Beef & Barley Soup
The Instant Pot cooks meats and grains together beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you've ever known.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 4 ribs celery sliced
- 2 lbs chuck meat cut into bite-sized chunks
- 2 cloves garlic minced
- 6 cups beef broth
- 1/2 cup pearl barley rinsed
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp season salt
- 2 tsp thyme dried
- 1 tsp black pepper
- 2 bay leaves
Instructions
- Add olive oil to the Instant Pot and hit Sauté. Once the oil is heated, add the onion, carrot and celery and sauté for 5 minutes until they begin to soften.
- Add the beef and garlic and sauté until the beef is lightly browned on the edges.
- Add the broth, barley, Worcestershire sauce, seasoned salt, thyme and black pepper. Stir, making sure to scrape off any browned bits from the bottom. Top with the bay leaves.
- Secure the lid and cook on Pressure for 20 minutes. When done, allow a 15-minute natural release, followed by a quick release.
Notes
Source: This is a modified version of a recipe found on pressureluckcooking.com.
My version is lower in carbs and a bit more “vegetable-centric”. It eliminates potatoes, reduces barley, and adds more carrots and celery. The original recipe calls for a pound of potatoes roughly chopped, 1 carrot, 2 ribs of celery, and 1 cup of barley.