Instant Pot Beef Barley Soup Recipe
- cook TIME 35 mins
- prep TIME 30 mins
- total TIME 45 mins
Ingredients (22)
- 22 oz beef chuck cubed
- 1/2 cup barley
- 8 oz potatoes diced
- 4 oz onion finely diced
- 6 oz carrots diced
- 2 oz celery diced
- 2 oz green bell pepper diced
- 4 tbsp red wine
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 2 tbsp all-purpose flour
- 1 1/2 tbsp unsalted butter
- 2 cup unsalted chicken broth
- 1 tbsp Hunt's tomato paste
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp thyme
- 1 1/2 tsp brown gravy mix
- 1/2 tsp salt
- 1 bay leaf
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 2 tbsp parsley chopped
INSTRUCTIONS
Set Instant Pot to “Sauté” setting. Add 2 tbsp olive oil, 4 oz onion, and 1 tbsp garlic. Sauté for a minute.
Add 1 tbsp Hunt's tomato paste and stir for another minute.
Add 22 oz beef chuck. Quickly brown the beef for 2 minutes on all sides.
Add 6 oz carrots, 8 oz potatoes, 2 oz celery, 1/2 tsp thyme, 1 1/2 tbsp unsalted butter, 1/2 tbsp Worcestershire sauce, 1 1/2 tsp brown gravy mix, 1/2 tsp salt, 1 bay leaf, 1/2 tsp ground black pepper, 1/2 tsp paprika, 2 oz green bell pepper, and 2 tbsp all-purpose flour. Sauté for 2 minutes.
Stir in 4 tbsp red wine.
Add 1/2 cup barley.
Stir in 2 cups unsalted chicken broth.
Close the lid and set the valve to the sealing position. Cook on “Meat/Stew” setting for 20 minutes.
Perform a quick release for the remaining pressure. Remove the lid.
Divide the beef barley soup into serving portions. Garnish with 2 tbsp chopped fresh parsley and enjoy hot.