Instant Pot Beef Barley Soup (Soul-Satisfying and High in Fiber)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Scale
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, peeled and chopped
- 1 pound beef chuck or stew meat, cut into 1/2 inch chunks
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- ½ cup pearled barley
- 2 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 bay leaf
- 2 tbsp tomato paste
- 4 cups homemade bone broth or chicken stock
- 2 cups water
- salt, black pepper to taste
Instructions
- Rinse the barley in a colander and set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil and butter.
- Add the onion and cook for 2-3 minutes.
- Add the beef and cook until browned.
- Add the carrots, celery, pearled barley, dried oregano, garlic powder, dried thyme, red pepper flakes, bay leaf and tomato paste.
- Add the bone broth and water and mix to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press PRESSURE COOK button.
- Adjust the timer to 15 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Season with salt and black pepper to taste.
- Serve warm.
Nutrition
Find it online: https://healthysubstitute.com/beef-barley-soup