Instant Pot Beef Barley Soup
Instant Pot Beef Barley Soup made with tender chunks of beef, pearl barley and fresh vegetables in flavorful beef broth is the perfect meal to warm up a cold day. This homemade soup is Grandma's recipe made easy in the pressure cooker!
Servings: 10
Cost: $10
Equipment
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 2 pounds beef stew meat cut into bite sized pieces
- 1 small onion chopped, about 1 cup
- 2 celery stalks chopped, about 1 cup
- 2 medium carrots peeled, chopped, about 1 cup
- 2 garlic cloves minced
- 6 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup pearl barley rinsed
- 1 15-ounce can diced tomatoes undrained
- 2 teaspoons dried parsley or Italian seasoning
- 1½ teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
- Turn the Instant Pot to Sauté setting. Season the meat with a pinch of the salt and pepper. When it reads Hot, add the oil, then brown the meat in batches. Remove to a clean plate, and cover to keep warm
- Add the chopped onion, carrots, celery and garlic. Add a pinch of salt and pepper, and stir until slightly soft. Deglaze pot with a little beef broth to remove any browned bits
- Hit Cancel, to turn pot off. Add the browned beef back to the pot.
- Pour in the remaining beef broth and Worcestershire sauce
- Add the rinsed barley, and give it a quick stir to make sure it's covered with liquid
- Add the diced tomatoes, but do not stir. Add the remaining salt and pepper, plus the dried parsley or Italian seasoning, if using
- Place lid on pot, make sure vent is set to sealing (on some models), and hit PRESSURE COOK for 25 minutes
- Pot will take a few minutes to reach pressure, then will count down and cook. Allow a 10 minute natural release, then turn valve to quick release remaining pressure
- When pot beeps, carefully remove lid, and stir. Add fresh parsley, if desired, and serve
Notes
Recipe was tested in an 8 quart Instant Pot but can be made in a 6 quart or 10 quart without changing ingredient amounts.
Instead of gradually adding salt and pepper, you can add them at the end before cooking, if you want.
Reduce barley to 3/4 cup or 1/2 cup for thinner soup. It will thicken as it cools down.
Nutrition
Calories: 229kcal | Carbohydrates: 18g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 692mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2049IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg