Instant Pot Beef and Barley Soup
Instant Pot Beef and Barley Soup is a great way to enjoy a hearty and flavorful soup! It’s full of tender meat and vegetables and very satisfying!
Yield: 4 people
Calories: 455kcal
Equipment
- Instant Pot
Materials
- 3 tbsp olive oil
- 2 lbs. chuck roast trimmed, cut into 3/4-inch cubes
- Salt and pepper to taste
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1 large onion chopped
- 3 tbsp tomato paste
- 4 cloves minced garlic
- 7 cups beef broth for the Instant Pot Recipe
- 1 cup medium pearl barley
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 2 tsp minced fresh rosemary or 1/2 tsp dried
- 2 tsp minced fresh thyme or 1/2 tsp dried
- 3 tbsp chopped fresh parsley
Instructions
- Select “sauté” setting on Instant Pot.
- Add oil.
- Brown beef in 2 – 3 batches. Season with salt and pepper to taste.
- Remove beef and sauté onion, carrots, celery, and garlic for 3-4 minutes.
- Turn to “off” setting.
- Return all beef to Instant Pot.
- Add remaining ingredients, Barley, Soy Sauce, Worcestershire Sauce, tomato paste, rosemary and thyme to the Instant Pot
- Add 7 cups beef broth
- Cover and set valve to “sealing” position.
- Select High pressure and adjust time to 20 minutes.
- Once 20 minutes is up let the pressure release naturally for 10 minutes
- Then carefully quick release any remaining pressure.
Video
Nutrition
Serving: 1cup | Calories: 455kcal | Carbohydrates: 40g | Protein: 31g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 366mg | Potassium: 1076mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8836IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 5mg