Instant Pot Beef And Barley Soup Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef And Barley Soup Recipe
Description
This recipe begins by seasoning and browning beef chuck pieces using the Instant Pot's sauté function, a step that locks in flavor and juices. Vegetables like onions, celery, carrots, and mushrooms are then sautéed until softened, and garlic is added briefly for pungency. The beef is returned to the pot along with potatoes, barley, beef broth, diced tomatoes, tomatoes with chilies, Worcestershire sauce, Italian seasoning, and bay leaves to build a flavorful base.
Pressure cooking for 15 minutes, followed by a natural pressure release, ensures the beef becomes tender and the barley cooks to a soft but not mushy texture. After cooking, green beans are added and sautéed to preserve their texture and avoid overcooking. A garnish of fresh parsley brightens the finished soup.
Ideal as a filling main dish for cooler days, the soup combines savory meatiness, mild spice from the chilies, and the comforting chew of barley. The method emphasizes steps like searing beef first and timing the addition of green beans carefully for best results. Heating broth beforehand can shorten pressure build time, enhancing efficiency without sacrificing flavor.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 lbs beef chuck roast (fat trimmed and roast cut into bite-sized 1-inch pieces)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion chopped
- 1 cup carrot 2 - 3 large carrots or about 12 baby carrots - chopped, chopped
- 2 talks celery chopped
- 8 ounces mushroom sliced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 large potato chopped into 1/2 inch pieces
- 3/4 cup barley pearled
- 6 cups beef broth (Recommend reduced-sodium beef broth)
- 1 (10-ounce) can diced tomatoes or just use diced tomatoes
- 1 (10-ounce) can chilies or just use diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaf
- 1/2 cup green beans chopped about 1-inch long, chopped
- 1/4 cup parsley for garnish, chopped
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!
Notes
- Searing the beef before pressure cooking enriches flavor and preserves moisture.
- Cut vegetables into bite-sized pieces to ensure even cooking without becoming mushy.
- Add green beans after pressure cooking to maintain their texture by sautéing briefly.
- Warming the broth prior to cooking can reduce time for the Instant Pot to reach pressure.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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