Instant Pot Beef And Barley Soup Recipes

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INSTANT POT BEEF BARLEY SOUP {FREEZER-FRIENDLY}



Instant Pot Beef Barley Soup {Freezer-Friendly} image

This Instant Pot Beef Barley Soup is a delicious and comforting recipe that's great for colder months - plus, it's freezer-friendly!

Provided by Taylor Stinson

Categories     Soup

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 lb stewing beef, cut into 1/2 inch pieces
1 cup dry pearl barley
1 (796mL) can diced tomatoes
4 cups beef broth
2 carrots, chopped
3 celery stalks, chopped
1 yellow onion, diced
4 cloves garlic, minced
1/2 tsp each salt & pepper
2 tsp Italian seasoning
1 (224g) package mushrooms, quartered

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!

Nutrition Facts : Calories 288 kcal, Carbohydrate 25 g, Protein 16 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 522 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT® BEEF AND BARLEY SOUP



Instant Pot® Beef And Barley Soup image

Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 16

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 ½ cups roughly chopped carrots
1 ½ cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
½ cup dry red wine
⅔ cup pearl barley, rinsed
1 tablespoon tomato paste
2 bay leaves
½ teaspoon ground thyme
½ teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

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.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g

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