Instant Pot Beef Barley Soup Recipes

INSTANT POT BEEF BARLEY SOUP RECIPE

Steps:

• Turn the Instant Pot on the sauté setting and melt 2 tablespoons of butter.
• Salt and pepper the stew meat. Add the seasoned stew meat in small batches to the Instant Pot and brown all sides. As the meat browns remove it from the Instant Pot to a bowl until all the stew meat has been browned.
• Once all the stew meat has been browned in the melted butter and removed from the Instant Pot add the remaining tablespoon of butter to the Instant Pot and add the diced onion, diced celery, and diced carrots to the Instant Pot.
• Saute the vegetables until the onion is almost translucent, about 3 minutes. Add the minced garlic to the Instant Pot and toss with the other vegetables. Saute for another minute.
• Return the browned stew meat along with any accumulated liquids, beef broth and fresh or dried herbs to the Instant Pot.
• Stir to combine. Place the Instant Pot lid on locking it into the closed position. Turn the pressure valve to the sealing position.
• Press the manual button and set the timer to 18 minutes.
• Once the timer has alerted you the Instant Pot has finished pressure cooking allow it to naturally release steam for 2 minutes. Then carefully quick release the remaining steam from the pressure cooker.
• Carefully remove the lid. Stir the 1 cup of Quick Cook Barley into the hot soup.
• In a small bowl mix the cornstarch with the cool water and stir into the Instant Pot. Set the Instant Pot to the sauté function and bring to a boil stirring occasionally. Cook the beef barley soup for 10 minutes more or until the barley is soft and the soup broth has thickened.
• Makes 3 quarts of Instant Pot soup and will serve 6.

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!

BEEF AND BARLEY SOUP

Steps:

• Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to Ace blender along with broth, carrot, and soy sauce. Lock lid in place, then select Soup Program 1 (for chunky soups).
• Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.

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.