I frequently add barley to soup and I find it adds an extra bite to rustic soups. This Instant Pot Beef аnd Barley Soup is a fantastic recipe to try in your Instant Pot! Barley is a delicious chewy grain that tastes fantastic in stews and soups like this one. You should be able to find it easily in the grain section of your local grocery store.
To make this soup, start by browning beef in the Instant Pot. Remove the beef to a separate plate and sauté mushrooms. Once cooked, transfer the mushrooms to the beef plate and cook the veggies and garlic. Deglaze the pot with red wine before returning the 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 and cook on high pressure for 30 minutes. Remove the bay leaves and adjust the seasoning before serving.
To make Instant Pot Beef аnd Barley Soup, you will need the following ingredients:
Season beef all over with salt and pepper. Switch the Instant Pot on to sauté. Heat 1 tablespoon of avocado oil in the pot and swirl to evenly distribute the oil. Add ½ of the beef and brown for about 5 minutes. Transfer the browned beef to a bowl and repeat with the remaining beef.
Heat another tablespoon of oil and add mushrooms. Cook while stirring until slightly tender. Remove to the plate with the browned beef.
Add another tablespoon of avocado oil to the pot. Sauté 1 ½ cups each of carrots and onions, and 1 cup of celery until the onions begin to soften. Add 2 minced cloves of garlic and cook for about 1 minute until fragrant.
Pour ½ a cup of wine into the pot to deglaze it. Use a wooden spoon to scrape up any browned bits, and cook for 3-5 minutes until the wine has almost evaporated.
Return the beef and mushrooms to the pot. Stir in ⅔ cup of pearl barley, 1 tablespoon of tomato paste, 2 bay leaves, ½ a teaspoon of ground thyme, ½ a teaspoon of beef bouillon base, 1 pinch of red pepper flakes, and 6 cups of no-salt-added beef broth. Stir until well combined.
Close and lock the lid of the Instant Pot. Select high pressure and set the timer for 30 minutes. Allow the pressure to build for 10-15 minutes.
Use the natural-release method to release pressure for 15 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and remove and discard the bay leaves.
Taste and adjust seasoning before serving.
This Instant Pot Beef аnd Barley Soup is a terrific soup to try in your Instant Pot. Try it out soon and please come back and leave a comment below with your thoughts.
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