warm & cozy comfort food
Beef barley soup in the Instant Pot is one of winter's coziest recipes. Stew meat cooks up tender and has the extra bite from pearl barley. Soup season is my favorite!
salt, black pepper. thyme
stew meat or chuck roast
onion and carrot
low sodium beef broth
Set your Instant Pot to the saute setting. Once it’s heated, add the oil to the pan and heat. Add the beef cubes.
Saute for 4-5 minutes, stirring the meat pieces once.
1Add carrots, celery and chopped onion and cook for 4 more minutes, stirring occasionally and scraping any browned bits from the bottom of the pot.
1. Mix in tomato paste, stirring to incorporate.
Add beef stock and barley, plus thyme, garlic powder, salt and pepper. Stir one more time, then add the Instant Pot lid and set to seal.
Set the pressure cook on high pressure for 20 minutes. When the cooking time is complete, let it do a natural release for 10 minutes.
This tastes even better the next day! Beef barley soup can be stored in the refrigerator for 3 days or frozen up to three months.