Energy-Packed Instant Pot Beef Barley Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Scale
Ingredients
- 3 tbsp olive oil
- 1 lb beef stew meat, cut into cubes
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 tsp dried oregano
- 3 ½ tbsp tomato paste
- 2/3 cup barley
- 4 cups beef broth
- 2 cups water
- 3 tbsp fresh parsley, chopped
- salt, black pepper to taste
Instructions
- Season the beef cubes with ½ teaspoon of salt and ½ teaspoon of black pepper.
- Toss the beef cubes in the flour.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Shake off the excess flour and brown the beef in batches.
- Remove the beef from the pot.
- Add the onion, carrot, celery and cook, stirring occasionally for 1-2 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the tomato paste, barley and dried oregano.
- Add the water.
- Scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Return the beef in the pot.
- Add the broth and stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 12 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-beef-barley-soup