Instant Pot® Beef And Barley Soup Recipe

Name: Instant Pot® Beef And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 cups roughly chopped carrots; 1 1/2 cups roughly chopped onions; 1 cup roughly chopped celery; 2 cloves garlic, minced; 1/2 cup dry red wine; 2/3 cup pearl barley, rinsed; 1 tablespoon tomato paste; 2 bay leaves; 1/2 teaspoon ground thyme; 1/2 teaspoon beef bouillon base; 1 pinch red pepper flakes, or more to taste; 6 cups no-salt-added beef broth

Servings: persons

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 1/2 cups roughly chopped carrots
1 1/2 cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
1/2 cup dry red wine
2/3 cup pearl barley, rinsed
1 tablespoon tomato paste
2 bay leaves
1/2 teaspoon ground thyme
1/2 teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

1
Generously season beef with salt and pepper.
2
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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(R); 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 manufacturer's 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 manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Instant Pot® Beef And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Beef And Barley Soup

How did you like this recipe?

Frequently Asked Questions