Noelle Eats | Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup

Once during the mid-autumnal months of 2018, I decided to attempt a new soup recipe in my Instant Pot. I was still new at the Instant Pot game, but I was determined to make a delicious beef barley soup that could feed me for many cold days! Beef barley soup is one of the best soup options ever because it has the heartiness of a stew (it’s basically stew and rice mixed together!) but it’s easier to eat on a regular basis. I think the best part of making soups is that it’s quite easy to stretch a few affordable ingredients a long way and it’s the perfect pairing with sandwiches or salads for leftovers. I made a large batch in my Instant Pot while simultaneously talking about the Baylor vs. West Virginia game (so you know this TikTok is one of the older ones). Enjoy!

Ingredients:

  • One pound stew meat
  • Two cups baby carrots
  • One russet potato
  • 1/2 sweet onion
  • Four cloves of garlic
  • One container of cremini mushrooms
  • One cup pearl barley
  • 3/4 bag frozen baby onions
  • 10 oz can diced tomatoes
  • Three cups beef stock
  • Two tablespoons butter
  • Salt, pepper, basil, oregano, thyme to taste, two bay leaves

Instructions:

  1. Turn Instant Pot on Sauté mode
  2. Prep the potato and onion by dicing into small cubes (would be a mirepoix if I added celery)
  3. Cut mushrooms and carrots into quarters
  4. Mince garlic into tiny bits using garlic press (same first few steps as my old braised short ribs recipe!)
  5. Cut stew meat cubes into tiny bite pieces that would fit in a spoon
  6. Melt butter in the pot once it reads “HOT”
  7. Cook all of the meat until almost completely brown (should take less than a minute) and then remove and place in a bowl
  8. Cook onions and garlic until translucent and fragrant
  9. Add carrots and potatoes until softened and scrape all the brown bits from the bottom and sides
  10. Return meat to the pot and add barley, baby onions, mushrooms, bay leaves, diced tomatoes, and seasonings, and immerse with beef stock
  11. Press the Pressure Cook button and set timer for 25 minutes
  12. Make sure top knob is set at “Sealing” not “Venting”
  13. Once 25 minutes are up, release pressure by turning the knob to “Venting”
  14. Remove bay leaves from soup
  15. Serve with crusty bread or cheesy toasts
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