Beef Barley Soup With Intant Pot

This Instant Pot Beef and Barley Soup is a quick and easy way to relish hearty, flavorful, bootleg soup in no time!

This soup is full of tender meat and vegetables similar mushrooms, potatoes, tomatoes, carrots, celery, and onion! Information technology is perfectly satisfying for lunch or dinner, any day of the week!

As much as I honey my deadening cooker, the Instant Pot cooks this soup to perfection in a fraction of the fourth dimension, and who doesn't honey having some spare actress time in the evening?

I actually love using my Instant Pot for many soup recipes. A few other delicious and easy soups I've been loving are: Instant Pot Craven Noodle Soup, Hearty Beef Stew, and Easy Taco Soup.

REASONS WHY You'LL LOVE THIS Beefiness AND BARLEY SOUP:

• This beef and barley soup is super hearty and packed with tender meat.
• It's done in no time! Thanks to the Instant Pot, yous will be enjoying this rich and delicious soup in under an hour!
• It'south the perfect repast for any twenty-four hour period of the calendar week and the whole family unit volition absolutely love it!
• This soup is delicious AND nutritious thank you to all of the vegetables!
• If you crave a big basin of comforting soup like I exercise in the winter, this is the perfect recipe for you.
• You could store this soup in the freezer and enjoy it afterward! It stays adept in the freezer for up to 6 months.

Fundamental INGREDIENTS:

• Beef stew meat – typically beef stew meat is comprised of cuts with tough connective tissue and and then when it is simmered the tissue breaks downwards and becomes deliciously tender and juicy!
• Veggies – I went with mushrooms, potatoes, diced tomatoes, onion, celery and carrots only you could use any vegetables y'all beloved.
• Low sodium beef goop/stock – use low sodium broth so you are able to control the level of sodium in your soup.
• Pearl barley – the most common type of barley, as it has a chewy and tender texture when used in soup.
• Better than Burgoo Beef Base – I prefer Better than Bouillon, as it gives the dish more flavor and less sodium than typical burgoo cubes.
• Herbs and aromatics – I went with bay leaf, dried thyme and garlic. This is a great combination for this soup recipe and many others!

HOW TO Make THIS INSTANT POT SOUP:

1. Prepare Instant Pot to saute setting. Add the stew meat, olive oil and a footling table salt and pepper. Dark-brown the meat on all sides and so remove and prepare bated for about 5 minutes.
2. Throw the mushrooms in and saute until nicely browned.
3. Add the onion, celery, carrot, more common salt and pepper. Cook for well-nigh five minutes.
4. Then add the garlic and cook for 30 more than seconds.
5. Adjacent, add some beefiness goop to deglaze the lesser of the pan and be sure to scrape up all the browned bits.
6. Add the remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf and thyme.
7. Identify the lid on the Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for fifteen minutes.
8. Allow the Instant Pot practice a natural release of pressure for 15 minutes, then turn vent to release remaining pressure level before removing chapeau.

FREQUENTLY ASKED QUESTIONS:

What is the all-time cut of beef for this soup recipe?

Stew meat works great for making soup but if it isn't available yous tin can replace it with a chuck roast. Just cut into 1 1/2 inch cubes and you lot're good to go.

Can you freeze this soup?

Yep, and it freezes well. Let the soup cool completely then pour into a freezer-safe container and freeze for 4-six months. Thaw and reheat as you wish.

Can I use rice rather than barley?

If you are going to substitute the barley for rice I recommend using arborio rice due to its higher starch content than regular white rice.

What if I don't have Better than Bouillon Beefiness Base?

You could use regular bouillon cubes or just apply the beef broth.

SERVING SUGGESTIONS:

• Flaky Buttermilk Biscuits
• Beer Bread
• Homemade Italian Bread Bowls
• Creamy Fruit Salad
• Pear Salad with Baked Goat Cheese

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This Instant Pot Beefiness and Barley Soup is a quicker mode to savour this hearty and flavorful soup! It'south total of tender meat and vegetables and perfectly satisfying!

Class: Soup

Cuisine: American

Keyword: beef and barley soup, instant pot beef and barley soup, Pressure Cooker Beef and Barley Soup

Servings: 8

Calories: 334 kcal

• 2 pounds (1kg) beef stew meat
• 2 tablespoons olive oil
• 8 ounces (225g) mushrooms, quartered
• one small onion, diced
• 2 stalks celery, diced
• ii carrots, diced
• iv-6 cloves garlic, minced
• 6 cups (1.4 liter) low sodium beefiness broth/stock
• ane (14.5oz) (411g) can diced tomatoes
• ¾ loving cup (140g) pearl barley, rinsed
• two small-scale potatoes, peeled and diced
• ii tablespoons better than bullion beef base of operations (or use 2-4 cubes)
• 1 bay foliage
• 1 teaspoon dried thyme

1. Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Chocolate-brown meat on all sides then remove and set bated. (nigh 5 minutes)

2. Add mushrooms and saute until nicely browned. (May need to add together a little more oil) Add together onion, celery, and carrot. Flavour with table salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.

3. Add together a little beef broth to deglaze the bottom of the pan and be certain to scrape upwards all the browned bits to avoid the burn error. Add remaining goop, browned meat, tomatoes, barley, potatoes, beef base of operations, bay leaf, and thyme.

4. Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high force per unit area for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes and then plow vent to release remaining pressure before removing chapeau.

1. A natural release is a must to avoid plugging the vent.
2. Freezer Friendly: If yous want to freeze the soup let it absurd completely and cascade into a freezer rubber container. Freeze for iv-vi months. Thaw completely and reheat.
3. Nutrition facts: Since different brands of ingredients have dissimilar nutritional information, the information shown is just an approximate.

What to serve with Beef and Barley Soup

• Flaky Buttermilk Biscuits
• Simple side salad
• Any fruit salad

Diet Facts

Instant Pot Beefiness and Barley Soup

Amount Per Serving

Calories 334 Calories from Fatty 81

% Daily Value*

Fatty 9g 14%

Saturated Fat 2g 13%

Cholesterol 70mg 23%

Sodium 718mg 31%

Potassium 1232mg 35%

Carbohydrates 28g 9%

Fiber 6g 25%

Saccharide 2g 2%

Protein 33g 66%

Vitamin A 2595IU 52%

Vitamin C 8.7mg eleven%

Calcium 61mg half-dozen%

Iron 5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Since dissimilar brands of ingredients accept dissimilar nutritional information, the information shown is merely an estimate.

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Source: https://www.countrysidecravings.com/instant-pot-beef-and-barley-soup/