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Recipe: Beef Barley Soup (Instant Pot)

It took me a few tries to perfect this but I think I’ve nailed it.

Recipe Ingredients

Instant Pot Beef & Barley Stew

Instant Pot Beef & Barley Stew

1 yellow or white onion chopped
2 celery stalks, sliced (if I have them on hand that is)
3 plump garlic cloves, chopped
1 1/2 cups carrots, sliced
1 tablespoon oil

Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes.

Turn off saute mode.

1/2 teaspoon each- onion powder & garlic powder
1 1/2 tablespoon Worcestershire sauce
2 teaspoon beef base.  I bought “Better than bouillon” beef base.
1 teaspoon salt
1/2 teaspoon black pepper

Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.

1 1/2 lbs beef stew meat, cut into 1 inch chunks (can be anywhere from 1-1 1/2 lbs).  I have used a package of stew meat that I get from the grocery story.  I’m assuming it’s around 1 1/2 lbs.
1 cup pearl barley
32 oz beef broth or stock
2 cups water if using the beef stew meat.  I used one cup as the recipe states and it wasn’t enough for me.  ALSO, when I left out the beef stew meat and added a can of chickpeas instead, there was DEFINITELY NOT ENOUGH WATER.  I think it’s because water comes from the beef as well?  I think 3 cups of water is needed if adding chickpeas instead of beef stew meat.  As I type this I haven’t tried that variation yet.

Add the stew meat, pearl barley, beef stock, and water.

Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.

Do a quick release.

 

variation (October 2024): instead of beef I used a can of lentils and instead of carrots I used potatoes.  I liked both additions.  Vero and Ezra preferred the carrots. I also added three cups of water and that was great.

One reply on “Recipe: Beef Barley Soup (Instant Pot)”

Nice! I make a pot of soup every week, and rotate through 6 different soups week to week so we don’t get sick of it.

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