Description
Warm up your evenings with this comforting Instant Pot Beef Barley Soup. Rich beef, tender barley, and vibrant vegetables come together to create a hearty bowl of goodness that’s perfect for chilly nights. Simple to prepare in your Instant Pot, this recipe is a nostalgic embrace that will soon become a family favorite.
Ingredients
Scale
- 1 lb beef chuck roast, cubed
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté onions, carrots, and celery until softened.
- Stir in minced garlic and cook for another 30 seconds. Add cubed beef and sear until browned on all sides.
- Pour in beef broth, then add dried thyme and bay leaf. Stir well.
- Add pearl barley to the pot and mix to combine all ingredients.
- Close the lid securely and set the Instant Pot to high pressure for 35 minutes.
- After cooking, release pressure carefully (quick or natural) and remove bay leaves before serving.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg