Description
Instant Pot Beef & Barley Soup offers rich flavors from tender beef and earthy mushrooms combined with wholesome barley. Perfect for a cozy dinner or meal prep!
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; season with salt and pepper. Brown the meat on all sides, about 5 minutes, then remove and set aside.
- Add the mushrooms and sauté until browned, adding more oil if necessary.
- Add the diced onion, celery, and carrots. Season with salt and pepper, cooking for about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Pour in a splash of beef broth to deglaze the pot, scraping up browned bits to prevent burning.
- Add the remaining beef broth, browned meat, canned tomatoes, rinsed barley, diced potatoes, beef base, bay leaf, and thyme.
- Secure the lid on the Instant Pot, turning it to the locked position. Seal the vent and cook at high pressure for 15 minutes.
- After cooking, allow the Instant Pot to naturally release pressure for 15 minutes before venting the remaining pressure and removing the lid.
Notes
For a thicker soup, add more barley or reduce the broth slightly.
This soup can be stored in the freezer for up to 3 months for easy meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg