Instant Pot Beef Barley Soup

4.78 from 9 ratings

from kristineskitchenblog.com

This Instant Pot Beef Barley Soup is richly flavored and filled with tender chunks of beef, vegetables and barley. This healthy soup will warm you up from the inside out.

Prep Time25

Cook Time20

Inactive Time30

Total Time1 15

Servings: servings

Calories: 219kcal

Ingredients

1 tablespoon olive oil
1 pound beef stew meat
¾ teaspoon Kosher salt
½ teaspoon black pepper
1 medium yellow onion chopped
3 ribs celery chopped
3 carrots chopped into ½-inch thick rounds
4 cloves garlic minced
6 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
¾ cup pearl barley rinsed
chopped fresh parsley for serving

Instructions

Turn on the sauté function and add the olive oil to the pot. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
Add the onion, celery and carrots to the pot. Cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
Stir in the garlic and cook, stirring, for 1 minute.
Pour in about 1 cup of the beef broth and stir, scraping up any bits that are stuck to the bottom of the pot.
Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, barley and browned beef along with any juices from the plate. Stir well.
Close the Instant Pot lid and set the steam release valve to the sealing position. Pressure cook on high pressure for 20 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin has dropped down, open the Instant Pot lid.
Remove and discard bay leaves. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Notes

Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.