Instant Pot Beef Barley Soup
Do you love a good, hearty soup? This Instant Pot Beef Barley Soup is perfect for a cold day. Not only is it easy to make and full of flavor but it’s also ready in just 40 minutes.
Servings: 8 servings
Calories: 333kcal
Ingredients
- 1 Tablespoon olive oil
- 1.5 - 2 pounds beef chuck roast cut into cubes (or pre-cut stew meat)
- 2 Tablespoons tomato paste
- 5 cups beef broth
- 1 cup pearled barley
- 3 carrots peeled and chopped
- ½ onion chopped
- 2 celery stalks chopped
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh or dried parsley for garnish
Instructions
- Plug in your electric pressure cooker and set it to the saute setting. Once it’s heated, add the oil to the pan and heat. Add the beef cubes meat and saute for 4-5 minutes, stirring the meat pieces once.
- Add carrots, celery and chopped onion and cook for 4 more minutes, stirring occasionally and scraping any browned bits from the bottom of the pot.
- 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.
- Let any remaining pressure out with a quick release and remove the lid.
- Ladle into your favorite soup bowls and garnish with parsley.
Serve alongside a side of crusty bread.
Notes
*Keep in mind, the cook time begins after your Instant Pot has come to pressure. It will take an additional 8-10 minutes to do so.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 9g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 798mg | Fiber: 2g | Sugar: 2g
