Comforting Beef Barley Soup Instant Pot Recipes

COMFORTING BEEF BARLEY SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute carrot, celery and onion until tender, 4-5 minutes., Add broth, water, beef, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add peas; heat through, about 5 minutes.

INSTANT POT BEEF BARLEY SOUP {FREEZER-FRIENDLY}

Steps:

• Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteeing another 2 min.
• Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
• Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!

INSTANT POT® BEEF AND BARLEY SOUP

Steps:

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
• Heat another tablespoon oil in the Instant Pot®; 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.
• 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.
• 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.

COMFORTING BEEF BARLEY SOUP (INSTANT POT) RECIPE

Steps:

• 1.Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. 2.Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat. 3.If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds. 4.IF USING A SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. 5.IF USING THE INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid. 6.FOR BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers. Notes: 1.Sometimes I like to spice things up by adding a little pinch of red pepper flakes along with the dried thyme too but this is purely optional.