Hearty Instant Pot Beef Barley Soup Recipe – Comforting Delight

The aroma of rich, savory broth wafts through the air, mingling with tender chunks of beef and hearty barley in this Instant Pot Beef Barley Soup recipe. Veggie Loaded Vegetable Soup Each spoonful offers a delightful medley of textures and flavors that warms the soul and tickles the taste buds. For more inspiration, check out this sliced beef tender recipe.

Picture this: a chilly evening, you’re snuggled on the couch with a cozy blanket, and your Instant Pot is bubbling away in the kitchen, creating a comforting meal that feels like a warm hug from inside. This soup is perfect for family gatherings or when you’re just trying to impress your friends with your culinary prowess while secretly basking in the ease of preparation.

I remember the first time I made this soup; my family couldn’t get enough! We all gathered around the table, slurping up every last drop as laughter filled the room.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Select well-marbled cuts for tenderness; it breaks down beautifully during cooking.

• Barley: Use pearl barley for its nutty flavor and chewy texture; rinse before adding.

• Carrots: Fresh carrots add sweetness; chop them into even pieces for uniform cooking.

• Celery: Choose crisp celery stalks for crunch and aromatic goodness; dice finely.

• Onion: A yellow onion works best; sauté until translucent for maximum flavor extraction.

• Garlic: Use fresh garlic cloves for robust flavor; finely mince or crush them. Slow Cooker Honey Garlic Chicken.

• Beef Broth: Opt for low-sodium broth to control saltiness; enhances overall taste without overpowering.

• Dried Thyme: This herb adds earthy notes; fresh thyme can be used if preferred.

• Bay Leaves: Add depth of flavor during cooking; don’t forget to remove them before serving!

• Olive Oil: For sautéing vegetables; choose high-quality extra virgin for better flavor.

• Pepper & Salt: Essential seasonings that enhance every ingredient’s natural flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Aromatics: Begin by turning your Instant Pot to ‘Sauté’ mode. Add olive oil and let it heat up before tossing in diced onions, minced garlic, carrots, and celery. Cook until they soften and release their fragrant aromas.

Brown the Beef**: Season your beef chuck roast with salt and pepper before placing it into the pot. Brown each side until golden brown—this step ensures maximum flavor infusion into your soup. For more inspiration, check out this tasty beef recipes recipe.

Add the Rest of the Ingredients**: Stir in rinsed barley along with beef broth, dried thyme, bay leaves, and any additional herbs you love. Ensure everything is well combined so flavors meld perfectly.

Seal and Cook**: Close the lid of your Instant Pot ensuring it’s locked. Set it to ‘Manual’ or ‘Pressure Cook’ mode for 35 minutes on high pressure. Don’t skip this step—it’s where all that magic happens!

Naturally Release Pressure**: Once cooking time is up, allow the pressure to release naturally for about 10 minutes before carefully switching the valve to venting position to release any remaining steam.

Final Touches**: Open up the lid and give your soup a good stir! Taste it first—add more salt or pepper if needed. Serve hot with crusty bread or topped with fresh herbs!

Now you have a heartwarming bowl of Instant Pot Beef Barley Soup that not only fulfills hunger but also creates memories around your dining table! Enjoy every bite while relishing those cozy moments with loved ones! Cozy Autumn Wild Rice Soup.

You Must Know

• This Instant Pot Beef Barley Soup recipe is not just a meal; it’s a hug in a bowl
• With hearty beef and wholesome barley, this soup is perfect for cold nights and family gatherings
• The aroma wafting through your kitchen will have everyone asking for seconds

Perfecting the Cooking Process

Start by sautéing the beef until browned, then add vegetables before pressure cooking to enhance flavors.

Add Your Touch

Feel free to swap barley for quinoa or add spinach for extra nutrients and color. Spinach And Ricotta Stuffed Shells.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Reheat on low heat to preserve texture.

Chef's Helpful Tips

• Use fresh herbs like thyme or parsley to brighten up flavors without overpowering
• Browning the meat adds depth, so don’t skip that step!
• If you’re short on time, pre-chop veggies ahead of cooking day to streamline the process

Cooking this Instant Pot Beef Barley Soup has become a cherished family tradition, with my kids eagerly awaiting those hearty bowls on chilly evenings.

FAQ

Can I use frozen beef for this soup?

Yes, but thaw it first for even cooking and better flavor development.

How can I thicken my soup?

Add a cornstarch slurry during the last few minutes of cooking for a thicker consistency.

Is barley gluten-free?

No, barley contains gluten; consider using rice or quinoa as alternatives if needed.

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Instant Pot Beef Barley Soup

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• Author: platesdaily
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Warm up on chilly evenings with a hearty bowl of Instant Pot Beef Barley Soup. This nourishing dish features tender beef, nutty barley, and vibrant vegetables simmered to perfection, making it an ideal choice for family gatherings or cozy nights in. With its rich flavors and soothing aroma, this soup is sure to become a favorite cherished recipe.

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Ingredients

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• 1 pound beef chuck roast, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 2 medium carrots, chopped
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 6 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Set your Instant Pot to 'Sauté' mode. Heat olive oil, then sauté onions and garlic until fragrant.
2. Add carrots and celery; cook until softened.
3. Season the beef with salt and pepper. Brown the beef in the pot on all sides.
4. Stir in the rinsed barley, beef broth, thyme, and bay leaves; mix well.
5. Seal the lid and select 'Manual' or 'Pressure Cook' for 35 minutes on high pressure.
6. Let the pressure release naturally for about 10 minutes before venting any remaining steam.
7. Remove bay leaves, stir the soup, adjust seasoning if necessary, and serve hot.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 75mg