Comforting Beef Barley Soup (Instant Pot)

If you have about 1 hour and 45 minutes to spend in the kitchen, Comforting Beef Barley Soup (Instant Pot) might be a spectacular dairy free recipe to try. This main course has 281 calories, 26g of protein, and 8g of fat per serving. This recipe serves 8 and costs $2.1 per serving. 10997 people found this recipe to be flavorful and satisfying. This recipe from Little Spice Jar requires potato, salt and pepper, mirepoix, and dried thyme. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 85%, this dish is great. If you like this recipe, you might also like recipes such as Instant Pot Beef Barley Soup, Instant Pot Tomato Barley Soup, and Instant Pot Veggie Lentil Barley Soup.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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.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.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.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.INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sauted 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.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.

 

Step by step:

1. Season the stew meat with a good pinch of salt and pepper.

2. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat.

3. Add the stew meat and brown on all sides for about 2-3 minutes total.

4. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.

5. 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.

6. Remove the mushrooms to the same plate as the stew meat.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.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.INSTANT POT

Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sauted 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.BOTH METHODS

1. 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.

2. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

Nutrition Information:

covered percent of daily need