Saturday, November 14, 2020

Beef Barley Soup in the Instant Pot

  • 1 tbsp olive oil
  • 1 lb stewing beef, cut into 1/2 inch pieces
  • 1 cup dry pearl barley
  • 1 (796mL) can diced tomatoes
  • 4 cups beef broth
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp each salt & pepper
  • 2 tsp Italian seasoning
  • 1 (224g) package mushrooms, quartered

  • 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 sautéing another 2 min.
  • Add diced tomatoes, beef broth and pearl barley in that order. Turn off sauté mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
  • 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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