Martha Stewart Beef and Barley Soup Instant Pot

Home > Recipes > Instant Pot Beef & Barley Soup

Jump to Recipe

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 😉

Start with an onion, a big fat carrot (or 2 medium ones) and 2 ribs from a stalk of celery…

…and chop 'em up.

Then take some baby or fingerling potatoes…

…and do the same.

Now let's get cooking. Add some olive oil to the Instant Pot and heat it up.

Once the oil's hot, add in the onion, carrot and celery.

Sauté the veggies for a few minutes.

Next, add in the co-star of this dish: beef! A chuck roast thats cut into chunks is definitely the best cut for this soup.

Sauté the beef for a few minutes until it becomes just lightly browned on the edges.

Pour in some beef broth…

…and the other star of our soup: barley! Rinse it for a minute under some cold water before adding it to the pot.

Finish it off with some Worcestershire sauce…

…and a few basic spices.

Give everything a final stir.

Top with the potatoes…

…and bay leaves. Secure the lid and cook at high pressure.

When the soup's ready, you're gonna be very, VERY happy (and your kitchen is going to smell very, VERY good).

Ladle some into a nice, big bowl (bonus if it has pretty handles on the sides to make it look all rustic and stuff).

And just look at all that beef, barley and veggies! Get as much on one spoonful as you can…

…sample the goods…

…and savor the flavor! This is a Beef & Barley Soup for the ages – simple and spectacular! The slightly lighter version of a rich beef stew 😉

Instant Pot Beef & Barley Soup

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 6 minutes

Total Time 51 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 large (or 2 medium) carrots, peeled and diced
• 2 ribs celery, sliced into 1/4-inch pieces
• 2 pounds chuck meat, cut into chunky (yet bite-size) cubes
• 6 cloves (2 tablespoons) garlic, minced
• 6 cups beef broth
• 1 cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 1 1/2 tablespoons seasoned salt
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1 pound baby or fingerling potatoes, skins-on and quartered/roughly chopped
• 2 bay leaves

Instructions

1. Add the olive oil to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of the oil heating, add the onion, carrot and celery. Sauté for about 5 minutes, until it softens just a bit.
2. Add the beef and garlic and sauté for another 2-3 minutes, until the beef is lightly browned on the edges.
3. Add the broth, barley, Worcestershire sauce, seasoned salt, thyme and black pepper. Use a wooden spoon to give it a good stir, scraping any browned bits up from the bottom of the pot. Top with the potatoes and bay leaves.
4. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 20 minutes. When done, allow a 15-minute natural release (meaning you do nothing for 15 minutes) followed by a quick release.
5. Ladle into bowls and serve with some bread (be it crusty French/Italian or garlic knots)!

Jeffrey's Tips

The more this soup sits after cooking, the more the barley will absorb the broth, making the barley very soft. You'll also have a thicker, very hearty soup. If you re-heat any leftovers and desire more broth, feel free to simply add some more to your liking.

Reader Interactions

wentznuthe1971.blogspot.com

Source: https://pressureluckcooking.com/instant-pot-beef-barley-soup/

Share this post