Instant Pot® Beef And Barley Soup The Best Recipes

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Instant Pot® Beef And Barley Soup

"Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!"

Ingredients :

• 1 pound beef stew meat, cut into bite-sized pieces
• salt and pepper to taste
• 3 tablespoons avocado oil, divided, or as needed
• 8 ounces sliced cremini mushrooms
• 1 1/2 cups roughly chopped carrots
• 1 1/2 cups roughly chopped onions
• 1 cup roughly chopped celery
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 2/3 cup pearl barley, rinsed
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon ground thyme
• 1/2 teaspoon beef bouillon base
• 1 pinch red pepper flakes, or more to taste
• 6 cups no-salt-added beef broth

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H40M

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
• Heat another tablespoon oil in the Instant Pot(R); when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Notes :

• The barley will be al dente.

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