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Instant Pot Hearty Beef and Vegetable Soup with Barley
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Instant Pot Hearty Beef and Vegetable Soup with Barley

This hearty Instant Pot beef and vegetable soup with barley is a comforting, high-protein meal packed with tender beef, vegetables, and wholesome barley.

Prep Time
15 mins
Cook Time
50 mins
Servings: 6
Course: Soup
Cuisine: French

Ingredients

  • olive oil or neutral oil for cooking
  • 800 beef shin bone-in, 850 grams
  • 650 mixed vegetables leeks, carrots, celery, butternut, cauliflower, courgette (zucchini, such as onion, 750 grams
  • 3 garlic cloves, crushed
  • 1 tsp dried parsley or mixed herbs
  • ½ - ¾ cup pearly barley
  • 2 bay leaf
  • bouquet garni Thyme (3 stalks), parsley, sage (optional, with the following stalks of fresh herbs: Rosemary
  • 400 gram chopped peeled tomatoes from a tin
  • 1250 ml stock 5 cups total; use all beef or a combo of mainly beef, some chicken and vegetable stock; needing 5 stock cubes or sachets for 1250ml water
  • parsley optional, chopped fresh, for garnish
  • Parmesan Cheese optional, freshly grated, for garnish

Instructions

    Cup of Yum
  1. Heat the Instant Pot to Sauté and add a splash of oil.
  2. To stop the beef shin curling while frying, snip through the firm connective tissue around the edges. Cut in 3 to 4 places with kitchen scissors.
  3. Season the meat very well on both sides with salt and pepper and fry in batches on both sides until browned (the meat does not need to be cooked all the way through). Once browned, set the meat aside.
  4. Add a splash more oil to the Instant Pot bowl and add all your vegetables. Give them a good mix and allow them to cook for a few minutes. Put the lid on the Instant Pot to generate a little steam.
  5. Add the garlic and dried herbs to the pot along with the tin of tomatoes, and barley and give it a good mix. Add the stock, bay leaves and bouquet garni.
  6. Nestle the browned beef back into the pot, making sure the meat is submerged below the liquid.
  7. Seal the Instant Pot and set it to Pressure Cook on High for 50 minutes.
  8. Serve with bread rolls crisped up in the Air Fryer or oven.

Notes

  • Storage Instructions
  • *Tips - Use ready-prepped soup vegetable mixes available from retailers to save time.
  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat until heated through.