Instant Pot Beef and Barley Soup - Easy Recipe
Servings: 6 servings
Equipment
Ingredients
- 2 lbs beef stew meat
- 2 Tbsp oil
- 2 cups onion chopped
- 2 cups celery sliced
- 1 cups carrots sliced
- 2 tsp garlic minced
- 6 cups beef broth or stock
- 2 Tbsp soy sauce
- 1 tsp salt (optional)
- ¾ cup med pearl barley
- 2 Tbsp ketchup
- 1 cup water
- 1 cup frozen peas
Instructions
- Turn pot on Sauté then chop your onions, celery, and carrots. When the pot says Hot, add oil and then your chopped veggies. Cook and stir for 2 minutes. Now add the minced garlic and let cook for 1 minute more.
- Quickly deglaze the pot with some of the beef broth. Make sure there aren't any browned bits left on the bottom. Cancel Sauté mode.
- Now add the rest of the beef broth, stew meat, Worcestershire, and salt.
- On the top add the barley. You want it to stay on top so don't stir it in. Add ketchup on top as well then gently pour 1 cup of water over the top.
- Close the Instant Pot and set your valve to Sealing if your pot requires that. Pressure Cook for 15 minutes. with a 10 min NPR.
- Soup will be really hot when it's done. Add your peas and stir your pot. The peas will cook in the residual heat. Let the soup cool down a bit and then serve.