Instant Pot Beef And Barley Soup Recipe

Name: Instant Pot Beef And Barley Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 tablespoon oil; 2 lbs beef chuck roast; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 onion, chopped; 1 cup chopped carrots; 2 stalks celery, chopped; 8 ounces sliced mushrooms; 3 cloves garlic, minced; 2 teaspoons Italian seasoning; 1 large potato, chopped into 1/2 inch pieces; 3/4 cup pearled barley; 6 cups beef broth; 1 (10-ounce) can diced tomatoes and chilies; 1 tablespoon Worcestershire; 2 bay leaves; 1/2 cup green beans, chopped; 1/4 cup chopped parsley

User Reviews

4.9

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
8
Calories
361 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef And Barley Soup Recipe

Nathan Brown

Report

Instant Pot Beef And Barley Soup is a delicious hearty, comforting soup or stew with tender bite-sized pieces of beef, whole grain barley, carrots, onions, potatoes and lots of vegetables!

Share:

I Made This!

45 people made this

Print

12 people printed this

Save this

36 people saved this

Ingredients

Servings

1 tablespoon oil
2 lbs beef chuck roast (fat trimmed and roast cut into bite-sized 1-inch pieces)
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 cup chopped carrots (2 - 3 large carrots or about 12 baby carrots - chopped)
2 stalks celery, chopped
8 ounces sliced mushrooms
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 large potato, chopped into 1/2 inch pieces
3/4 cup pearled barley
6 cups beef broth (Recommend reduced-sodium beef broth)
1 (10-ounce) can diced tomatoes and chilies (or just use diced tomatoes)
1 tablespoon Worcestershire
2 bay leaves
1/2 cup green beans, chopped (chopped about 1-inch long)
1/4 cup chopped parsley (for garnish)

Add to Shopping List

Instructions

Sprinkle beef with salt and pepper.
Press Saute, High, and then when hot, add oil.
Brown the beef in oil, but don't cook all the way through. There will be pink in the middle. Remove, and drain excess fat.
Sauté the onions, celery, carrots, and mushrooms and cook until onions are softened, about 3 to 4 minutes. Then add minced garlic and stir for 1 minute.
Add the chunks of beef back in. Add Italian seasoning.
Add in potatoes and barley.
Pour in 6 cups of reduced-sodium beef broth, 1 can diced tomatoes and chilies, and Worcestershire sauce.
Add 2 bay leaves.
Close the lid. Move the pressure release valve to the SEALING position. Cancel Saute and press MANUAL or PRESSURE COOK and adjust the time using the +/- sign to set the pressure cook time to 15 minutes.
After the Instant Pot has finished 15 minutes of pressure cooking, it will beep 10 times. Let it release pressure naturally for 15 minutes, and then move the pressure release valve to the VENTING position to release any remaining pressure.
Press CANCEL and then press SAUTE on HIGH. Then remove the bay leaves and add the cut green beans and let the soup simmer for about 5 minutes.
Serve in bowls and garnish with chopped parsley. Enjoy!

Equipments used:

Notes

Brown The Beef. Don't skip this step. Searing the beef using the SAUTE feature locks in the juices and gives the beef extra flavor.
Cutting The Vegetables. I like to cut the vegetables into bite-sized pieces to make them easier to eat in a soup. However, don't cut them too small or they may overcook and turn to mush.
Don't Add The Green Beans Too Soon. Most people are tempted to add the green beans at the same time as the other ingredients before pressure cooking. Don't do it! The green beans will cook faster than everything else and will turn to mush. That is why I wait to add the green beans after the soup has pressure cooked and use the SAUTE feature to cook the green beans.
Reduce Time To Pressure. Every Instant Pot recipe requires time for the Instant Pot to come up to pressure. The more liquid the recipe contains, the longer it takes to come up to pressure. Sometimes it can take up to 20 minutes to come up to pressure. However, if you warm the broth first, it can reduce the time to come up to pressure since the broth is already hot. Just heat the broth in the microwave while you sauté the beef and vegetables.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 29g (10%) Protein 28g (56%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 78mg (26%) Sodium 955mg (40%) Potassium 960mg (27%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 2946IU (59%) Vitamin C 16mg (18%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	29g	10%
Protein	28g	56%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	78mg	26%
Sodium	955mg	40%
Potassium	960mg	20%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	2946IU	59%
Vitamin C	16mg	18%
Calcium	71mg	7%
Iron	4mg	22%