Instant Pot Beef and Barley Soup
Instant Pot Beef and Barley Soup is warm, hearty, and loaded with flavor. Made in just one pot, this quick and easy dish is perfect for the whole family!
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1½ pounds beef stew meat OR chuck roast cubed
- 1 onion chopped
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 carrots peeled and chopped
- 5 cups beef stock
- 2 medium potatoes peeled and cut into 1½ inch pieces
- 1 cup cabbage shredded, (if desired)
- 8 ounces fresh mushrooms sliced, I used baby bella mushrooms
- ⅔ cup pearled quick cook barley
- 1 can 14.5 ounce diced tomatoes, undrained
- 1-2 tablespoons balsamic vinegar to taste
- 1 Bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- If using chuck roast, cut into 1½ inch pieces and prepare your vegetables.
- Set the Instant Pot to Sauté. When it displays “hot,” add the olive oil and brown the beef on all sides, in batches (so the meat browns but doesn’t steam), adding more oil if necessary. Do not cook the meat all the way through. Remove the beef and set aside.
- Sauté the onion, carrots, and celery until almost tender, about 3 or 4 minutes, making sure to scrape up any brown bits stuck to the bottom.
- Add the garlic and mushrooms and stir for another minute or two.
- Return the meat to the pot and add the beef stock, potatoes, cabbage, mushrooms, barley, tomatoes, balsamic vinegar, bay leaf, thyme, parsley, rosemary, salt, and pepper.
- Cover, place the lid into lock position and make sure the valve is in the ‘sealing’ position. Press the manual button and cook on high pressure for 25 minutes. **Remember that it will take the IP about 15 minutes to come to pressure and then will count down from 25 minutes**
- When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. (I like to place a folded kitchen towel over the valve so that it catches the steam.)
- Remove lid, cancel the Instant Pot settings (to turn off) and discard bay leaf. Serve immediately.
Notes
- Make sure that there aren’t any brown bits stuck to the bottom of the pan before the instant pot is sealed for the 25 minutes. The bottom may burn and the instant pot will display a “Burn” notification.
- See my tips and tricks for making this Instant Pot Beef and Barley Soup above the recipe box.
