Instant Pot Beef Barley Soup is a hearty and nutritious dish that combines tender beef, wholesome barley, and a variety of vegetables in a savory broth. This recipe is perfect for busy weeknights, as the Instant Pot significantly reduces cooking time while enhancing the flavors. Enjoy this comforting soup that’s packed with protein and fiber!

Ingredients List

For the Soup:

• 1 pound beef stew meat (chuck or round), cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced (optional)
• 1 cup barley (pearl barley works best)
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce
• 2 cups chopped kale or spinach (optional, for added nutrition)

Timing

Preparing Instant Pot Beef Barley Soup takes about 15 minutes of prep time and 35 minutes of cooking time.

Step-by-Step Instructions

Step 1: Sauté the Beef

1. Set the Instant Pot: Turn the Instant Pot to the sauté setting. Add the olive oil and allow it to heat up.
2. Brown the Beef: Add the beef stew meat to the pot in a single layer. Brown the meat on all sides, about 5-7 minutes. You may need to do this in batches. Remove the beef and set aside.

Step 2: Sauté the Vegetables

1. Add Onions and Garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Carrots, Celery, and Mushrooms: Add the sliced carrots, diced celery, and mushrooms (if using). Sauté for another 3-4 minutes.

Step 3: Add Remaining Ingredients

1. Combine Ingredients: Return the browned beef to the pot. Add the barley, beef broth, dried thyme, dried rosemary, bay leaf, Worcestershire sauce, and season with salt and pepper.
2. Stir Well: Mix everything together to ensure even distribution.

Step 4: Pressure Cook

1. Seal the Instant Pot: Close the lid and set the valve to the sealing position.
2. Cook: Select the manual or pressure cook setting and set the timer for 25 minutes on high pressure.

Step 5: Release Pressure

1. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
2. Open the Pot: Once the pressure is fully released, open the lid.

Step 6: Finish the Soup

1. Add Greens: If using, stir in the chopped kale or spinach and let it wilt in the hot soup for a few minutes.
2. Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 7: Serve

1. Ladle into Bowls: Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad!

Nutritional Information

Here’s a quick glance at the nutritional profile of Instant Pot Beef Barley Soup (per serving, based on 6 servings):

Nutrient	Amount per Serving
Calories	350
Protein	30g
Fat	10g
Carbohydrates	40g
Fiber	6g
Sugar	3g

Tips for Customization

• Vegetable Variations: Feel free to add other vegetables like potatoes, peas, or corn for extra flavor and nutrition.
• Spice It Up: Add a pinch of red pepper flakes for some heat.
• Make It Gluten-Free: Substitute barley with quinoa or rice, but adjust cooking time accordingly.

Storing Tips for the Recipe

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little broth or water if needed to thin it out.

Conclusion

Instant Pot Beef Barley Soup is a delicious and filling meal that’s perfect for any occasion. Packed with tender beef, healthy vegetables, and hearty barley, this soup is sure to warm you up and satisfy your hunger. Enjoy it as a comforting dinner option that’s easy to make and full of flavor!

FAQs

Can I use frozen beef?

Yes, you can use frozen beef, but it may require a longer cooking time. Make sure to brown it well for the best flavor.

Is this soup freezer-friendly?

Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the beef and vegetables in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.