Recipe Instant Pot Beef Barley Soup

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The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the well-nigh outrageous Beef & Barley Soup you've ever known. This is a very popular recipe from my first (orangish) cookbook 😉

Kickoff with an onion, a big fatty carrot (or 2 medium ones) and 2 ribs from a stalk of celery…

…and chop 'em up.

And so take some baby or fingerling potatoes…

…and do the aforementioned.

Now let'southward become cooking. Add together some olive oil to the Instant Pot and heat it up.

One time the oil'due south hot, add in the onion, carrot and celery.

Sauté the veggies for a few minutes.

Next, add together in the co-star of this dish: beefiness! A chuck roast thats cut into chunks is definitely the all-time cutting for this soup.

Sauté the beef for a few minutes until information technology becomes just lightly browned on the edges.

Cascade in some beef broth…

…and the other star of our soup: barley! Rinse information technology for a minute under some cold water before adding information technology to the pot.

Finish it off with some Worcestershire sauce…

…and a few basic spices.

Give everything a last stir.

Acme with the potatoes…

…and bay leaves. Secure the hat and cook at high force per unit area.

When the soup'south ready, y'all're gonna be very, VERY happy (and your kitchen is going to smell very, VERY skillful).

Ladle some into a prissy, big bowl (bonus if it has pretty handles on the sides to make it await all rustic and stuff).

And but await at all that beef, barley and veggies! Get as much on one spoonful as you tin can…

…sample the appurtenances…

…and savour the season! This is a Beef & Barley Soup for the ages – simple and spectacular! The slightly lighter version of a rich beef stew 😉

Instant Pot Beef & Barley Soup

Prep Fourth dimension 10 minutes

Cook Time 35 minutes

Boosted Fourth dimension 6 minutes

Total Fourth dimension 51 minutes

Ingredients

• ii tablespoons actress virgin olive oil
• 1 yellowish onion, diced
• 1 large (or 2 medium) carrots, peeled and diced
• 2 ribs celery, sliced into 1/4-inch pieces
• 2 pounds chuck meat, cut into chunky (yet bite-size) cubes
• 6 cloves (ii tablespoons) garlic, minced
• half dozen cups beef broth
• one cup pearl barley, rinsed
• i tablespoon Worcestershire sauce
• 1 i/2 tablespoons seasoned salt
• 2 teaspoons stale thyme
• one teaspoon black pepper
• 1 pound baby or fingerling potatoes, skins-on and quartered/roughly chopped
• two bay leaves

Instructions

1. Add together the olive oil to the Instant Pot, hit Sauté and Adjust so it'south on the More than or High setting. After iii minutes of the oil heating, add the onion, carrot and celery. Sauté for about 5 minutes, until it softens just a fleck.
2. Add the beef and garlic and sauté for another two-3 minutes, until the beef is lightly browned on the edges.
3. Add the broth, barley, Worcestershire sauce, seasoned table salt, thyme and black pepper. Utilise a wooden spoon to requite it a good stir, scraping any browned bits up from the bottom of the pot. Superlative with the potatoes and bay leaves.
4. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 20 minutes. When done, allow a 15-minute natural release (meaning you exercise nothing for 15 minutes) followed by a quick release.
5. Ladle into bowls and serve with some bread (be it crusty French/Italian or garlic knots)!

Jeffrey's Tips

The more than this soup sits after cooking, the more the barley volition absorb the broth, making the barley very soft. You lot'll also have a thicker, very hearty soup. If y'all re-estrus any leftovers and desire more broth, feel free to simply add together some more to your liking.

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Source: https://pressureluckcooking.com/instant-pot-beef-barley-soup/

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