Easy Instant Pot Beef and Barley Soup Recipe

Name: Easy Instant Pot Beef and Barley Soup Recipe
Total time: 1 hr 40 mins
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; 1.5 cups roughly chopped carrots; 1.5 cups roughly chopped onions; 1 cup roughly chopped celery; 2 cloves garlic, minced; 0.5 cup dry red wine; 6 cups no-salt-added beef broth; 0.66666668653488 cup pearl barley, rinsed; 1 tablespoon tomato paste; 2 bay leaves; 0.5 teaspoon ground thyme; 0.5 teaspoon beef bouillon base; 1 pinch red pepper flakes, or more to taste

This Instant Pot beef and barley soup is packed with vegetables and makes a wonderfully comforting meal. Serve it with plenty of crusty bread for a truly satisfying experience!

Total time1 hr 40 mins
Prep time15 mins
Cook time1 hr 5 mins
Yield6

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Servings

Instructions

Season the beef generously with salt and pepper to taste.
Turn on your Instant Pot and select the Sauté function. Add 1 tablespoon of avocado oil, swirling to coat the pot. Once hot, add half of the beef and brown on all sides for about 5 minutes. Transfer the browned beef to a bowl and repeat with the remaining beef.
Add another 1 tablespoon of avocado oil to the pot. Once hot, add the mushrooms. Cook, stirring occasionally, until lightly browned, about 4 to 5 minutes. Transfer the mushrooms to the bowl with the beef.
Add the remaining 1 tablespoon of avocado oil to the pot. Sauté the carrots, onions, and celery until the onions start to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Cook until the wine has almost evaporated, about 3 to 5 minutes. Return the beef and mushrooms to the pot. Stir in the beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until everything is well combined.
Secure the lid and set to high pressure for 30 minutes, following the manufacturer's instructions. Allow 10 to 15 minutes for the pressure to build.
Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove and discard the bay leaves. Taste and season with additional salt if needed.

Nutrition

Calories: 362 kcal
Fat Content: 18 g
Fiber Content: 6 g
Sugar Content: 5 g
Sodium Content: 344 mg
Protein Content: 20 g
Cholesterol Content: 42 mg
Carbohydrate Content: 26 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g