Comforting Beef Barley Soup (Instant Pot)

Comforting Beef Barley Soup (Instant Pot)
Comforting Beef Barley Soup (Instant Pot)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1 1/2

    pounds stew meat

  • salt and pepper

  • 2

    tablespoons oil

  • 10

    baby bella mushrooms, quartered

  • 3

    cups mirepoix (just a combination of chopped onion, celery, and carrots)

  • 6-8

    cloves garlic, minced

  • 6

    cups low sodium beef broth (or vegetable)

  • 1

    cup water

  • 2

    bay leaves

  • 1/2

    teaspoon dried thyme

  • 1

    large potato, shredded (using a food processor or grater)

  • 2/3

    cup pearl barley, rinsed

Directions

1.Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. 2.Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat. 3.If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds. 4.IF USING A SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. 5.IF USING THE INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid. 6.FOR BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers. Notes: 1.Sometimes I like to spice things up by adding a little pinch of red pepper flakes along with the dried thyme too but this is purely optional.

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