Instant Pot Beef Barley Soup Recipe

Print Recipe. Instructions. Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until …

Rating: 5/5(4)
Servings: 2-4
Cuisine: Modern
Category: Soup

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Step 3. Close lid on the Instant Pot, making sure valve is in the sealed position. Select "Manual," and set the pot to 30 minutes on high pressure. Step 4. Meanwhile, fill a …

Servings: 6
Total Time: 1 hr
Category: Soup
1. Chop 1 of the onions into 1-inch pieces, and chop 2 of the celery stalks into 1⁄2-inch pieces; set aside. Cut remaining onion and 2 celery stalks in half crosswise; set aside.
2. Preheat Instant Pot (or other programmable pressure cooker) to the “Sauté” setting. Sprinkle beef with salt and 1⁄2 tsp. of the pepper. Add oil to preheated pot. Add beef; cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from pot; set aside. Add mushrooms; cook, stirring often, until tender and browned, about 5 minutes. Remove from pot; set aside. Add the chopped onion and celery pieces; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Return beef and mushrooms to pot. Stir in broth, carrot, tied thyme sprigs, the halved onion and celery, and remaining 1⁄4 tsp. pepper.
3. Close lid on the Instant Pot, making sure valve is in the sealed position. Select “Manual,” and set the pot to 30 minutes on high pressure.
4. Meanwhile, fill a medium saucepan with water; add barley. Bring to a boil over high; cook until tender, about 10 minutes. Drain.

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Cook for about 5 minutes. Then add the garlic and cook for 30 more seconds. Next, add some beef broth to deglaze the bottom of the pan and be sure to scrape up all the …

Rating: 4.9/5(15)
Calories: 334 per serving
Category: Soup
1. Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
2. Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
3. Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
4. Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.

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Instructions. Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, …

Rating: 3.5/5(117)
Total Time: 45 mins
Category: Soup
Calories: 288 per serving
1. Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteeing another 2 min.
2. Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
3. Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!

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To make Beef and Barley Soup, turn Instant Pot (this is the one I have – https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of …

Rating: 5/5(1)
Category: Soup
Cuisine: American
Calories: 216 per serving
1. To make beef and barley soup, turn Instant Pot (this is the one I have - https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of beef stew meat and sprinkle 1 tablespoon of Mccormick Montreal Spice. Give it a nice stir with a wooden spoon and saute for 5 minutes, stirring few times.
2. Next, add 1 chopped onion saute for 5 minutes. After add the rest of the ingredients: 3/4 cup cubed carrots, 2/3 cup of chopped celery, 1 teaspoon of finely chopped garlic and 2 tablespoons of tomato paste. Give it a nice stir.
3. After add 3/4 cup of barley and 1/2 cup of sauerkraut. Pour in 12 cups of chicken broth and add 2 bay leaves and 1/4 teaspoon of rosemary, stir with a spoon.
4. Cover the lid and cook on Meat/Stew mode for 20-25 minutes. Naturally release the pressure for 15 minutes.

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Tender beef: Pressure cooker beef and barley stew practically melts in your mouth! Cooked all day flavor: But ready in just under an hour – magic of the Instant Pot. …

Rating: 5/5(8)
Total Time: 55 mins
Category: Soup And Stew
Calories: 283 per serving
1. On Instant Pot, press Saute and wait until display says Hot.
2. Add half oil and half beef cubes, cook until browned. For more seared meat, drain liquid from the pot sometime in the middle. Transfer browned beef to the plate and repeat with remaining beef and oil, also now is a good time to add thyme. I save liquid to add to soup later. Press Cancel.
3. Add broth, half of browned beef back, onion, garlic, carrots, celery, barley, bay leaves, salt and pepper.
4. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 10 minutes.

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Instant Pot Beef and Barley Soup - An easy to make, meaty soup filled with tender chunks of beef, plump barley and tender vegetables. This big …

Rating: 5/5(10)
Total Time: 40 mins
Category: Lunch or Dinner
Calories: 191 per serving
1. Remove the fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
2. Peel and dice the carrots and onion. Slice the mushrooms. Mince the garlic.
3. Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak.
4. Allow the meat to brown and on all sides. About two minutes per side.

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The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you've ever known. This is a very popular recipe from my first (orange) cookbook 😉

Reviews: 10
Calories: 501 per serving
Category: Soups & Stews

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Turn on the instant pot. Press “SAUTE” and pour oil in. Add minced onion and sauté until translucent, about 7 minutes. When the time is up, push the onions to the side and …

Rating: 5/5(6)
Total Time: 45 mins
Category: Soup
Calories: 279 per serving
1. Turn on the instant pot. Press “SAUTE” and pour oil in. Add minced onion and sauté until translucent, about 7 minutes. When the time is up, push the onions to the side and add diced beef in. Season it with salt and pepper and let it brown, stirring once or twice. When done, add the garlic in and stir until it releases its aroma.
2. Then, add the rest of the ingredients and give everything a good mix.
3. Cover with lid. Lock it into its position and turn the steam releasing valve to “SEALING”. Press “PRESSURE COOKING” (or “MANUAL”) and set the timer to 20 minutes.
4. When the time is up, let the pressure drop naturally before safely removing the lid (or wait 10-15 minutes before you do it manually).

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A few variations to try. Beef barley soup with ground beef: Brown about a pound to a pound and half of lean ground beef in step 1. Transfer the browned beef to a plate and …

Ratings: 3
Calories: 550 per serving
Category: Soups
1. Press the 'SAUTE' button, set it to "NORMAL' and wait until it displays 'HOT'. Add a tablespoon of oil, once it heats up, add half of the beef cubes in a single layer, cook until browned on all sides, stirring frequently. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.
2. Add sliced mushrooms, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.
3. Add diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally. Add more oil if required to saute the veggies.
4. Next, add minced garlic, cook until fragrant, another 30 seconds.

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My Instant Pot Beef & Barley Stew recipe is a classic stew with super flavorful beef broth that has cooked-all-day flavor, is full of tender beef, vegetables, and perfectly …

Rating: 5/5(64)
Category: Soup
Cuisine: American
Total Time: 35 mins
1. Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
2. Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

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How to make Healthy Beef Barley Soup in the instant pot: To make healthy beef barley soup in the instant pot– turn instant pot on sauté setting. Heat olive oil. Sauté stew …

Ratings: 12
Calories: 324 per serving
Category: Main Course
1. Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes
2. Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.
3. In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

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Return the meat to the pot along with any accumulated juices. Add the chicken broth, barley, tomato paste, beef concentrate, bay leaf, 1-1/2 tsp. …

Rating: 4.7/5(9)
Category: Lunch
Cuisine: American
Calories: 500 per serving

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1 Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil. 2 Add the beef chunks and spread out in one layer on …

Estimated Reading Time: 1 min

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INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in …

Rating: 4.9/5(156)
Category: Beef
Servings: 6
Total Time: 1 hr
1. SAUTE: 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 ½ 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.
2. VEGGIES: 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 before adding the tomato paste and letting it brown for an additional 30 seconds.
3. INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.
4. SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley 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. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

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Our original Beef and Barley Soup recipe was the highest rated recipe in 2017!With the help of our member-run Cook Smarts Instant Pot

Rating: 1/4
Total Time: 55 mins
Estimated Reading Time: 5 mins

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Frequently Asked Questions

How do you make barley soup in instant pot?

  • Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. ...
  • Add the tomatoes, bay leaves, vegetable stock, and barley. ...
  • Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. ...
  • When the timer goes off, manually release the pressure and open the lid. ...

How to make the best beef barley soup?

How to Make the Best Beef Barley Soup

  • Choose the Right Beef. Beef cooked into a soup faces the same challenge as beef cooked into a stew: We want to cook it long enough that its flavor can ...
  • Brown It Better. ...
  • Use Chicken Stock (Usually) With the beef and vegetables browned, the next step is to add stock to the pot to begin the soup part of the dish.
  • Enhance the Broth. ...

How to make shredded beef in the instant pot?

Make It Now:

  • If making this in the Instant Pot, cut the roast into 2×2 inch pieces. ...
  • Cover and cook using one of these methods: Slow Cooker (whole roast): Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily ...
  • Use tongs to transfer the beef to a cutting board. ...

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How to make the absolute best instant pot beef stew?

HOW TO MAKE THE BEST INSTANT POT BEEF STEW: First, slice Little potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well. Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is super hot, add in half the stew meat.

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