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Instant Pot Beef And Barley Soup
Instant Pot Beef And Barley Soup
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Savory Instant Pot beef barley soup with mushrooms, carrots, garlic, celery, and onion in a rich broth with red wine.
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
Instructions:
  • Season beef generously with a flavorful mix of salt and pepper.
  • Preheat a multi-functional pressure cooker like an Instant Pot by selecting the Sauté function. Add 1 tablespoon of avocado oil and swirl to coat the bottom. When the oil shimmers, brown 1/2 of the beef for about 5 minutes. Transfer the browned beef to a bowl before repeating with the remaining beef.
  • Heat another 1 tablespoon of avocado oil in the pot until shimmering, then add the mushrooms. Sauté the mushrooms in the hot oil, stirring occasionally, until slightly browned, for about 4 to 5 minutes. Transfer the mushrooms to the bowl with the beef.
  • Pour the remaining tablespoon of avocado oil into the pot and sauté the carrots, onions, and celery until the onions start to soften, approximately 5 minutes. Add the garlic and cook until fragrant, around 1 minute. Deglaze the pot with wine, scraping up any browned bits, and simmer until the wine almost evaporates, 3 to 5 minutes. Mix in the browned beef and mushrooms, then add the beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes, stirring until evenly mixed.
  • Secure the lid tightly, select high pressure following the manufacturer's guidelines, then set the timer for 30 minutes. Give it 10 to 15 minutes to build pressure.
  • Follow the manufacturer's instructions to naturally release pressure for 15 minutes. Then, carefully quick-release the remaining pressure following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, discard bay leaves, and season with salt to taste.

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