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.
Ingredients
Scale
- 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
Instructions
- Set your Instant Pot to 'Sauté' mode. Heat olive oil, then sauté onions and garlic until fragrant.
- Add carrots and celery; cook until softened.
- Season the beef with salt and pepper. Brown the beef in the pot on all sides.
- Stir in the rinsed barley, beef broth, thyme, and bay leaves; mix well.
- Seal the lid and select 'Manual' or 'Pressure Cook' for 35 minutes on high pressure.
- Let the pressure release naturally for about 10 minutes before venting any remaining steam.
- 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