Name: Beef and Barley Soup (Instant Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into 1/2" cubes; 1 1/2 tsp salt; 1 tsp fresh-ground black pepper; 2 tbsp olive oil, divided; 1 package (227g / 8oz) sliced mushrooms; 2 medium carrots, finely diced; 2 ribs celery, finely diced; 1 small onion, finely diced; 1/2 cup dry red wine; 6 cups low-sodium beef broth; 2 tbsp tomato paste; Dash Worcestershire sauce; 3/4 cup pot barley; 1 bay leaf; 2 medium-sized carrots, thinly sliced

Description

Chase the winter chill away with a steaming-hot bowl of this hearty soup, made with chunks of stew beef, mushrooms, carrots and oats in a rich beef broth. Traditional recipes for this soup can take up to 3 hours to make on the stovetop, but this version is ready in under an hour thanks to the magic of pressure cooking!

Ingredients

Scale

1 lb beef stew meat, cut into 1/2" cubes
1 1/2 tsp salt
1 tsp fresh-ground black pepper
2 tbsp olive oil, divided
1 package (227g / 8oz) sliced mushrooms
2 medium carrots, finely diced
2 ribs celery, finely diced
1 small onion, finely diced
1/2 cup dry red wine
6 cups low-sodium beef broth
2 tbsp tomato paste
Dash Worcestershire sauce
3/4 cup pot barley
1 bay leaf
2 medium-sized carrots, thinly sliced

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Instructions

Season the beef all over with salt and pepper.
Using the Saute function on the Instant Pot, heat 1 tbsp olive oil. Add half of the beef, and sear until well-browned on all sides. Using a slotted spoon, transfer the beef to a bowl. Repeat this process with the remaining beef.
Add the mushroom to the Instant Pot. Saute for about 5 minutes, or until the mushrooms are soft and starting to brown. Transfer to the bowl with the beef.
Add the remaining 1 tbsp olive oil to the Instant Pot. Stir in the diced carrots, onions, and celery, and saute for about 5 minutes or until the onions are soft and translucent, but haven't taken on any colour. Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom, and cook for about 2-3 minutes or until the wine has mostly evaporated.
Stir in the broth, tomato paste, Worcestershire sauce, barley and bay leaf. Add the browned beef and mushrooms, along with any liquid that's accumulated in the bowl. Turn off the Saute function.
Cancel the Sauté function. Lock the lid of the Instant Pot, press the Manual button, and program it for 20 minutes on High pressure.
After 20 minutes, quick release and add the sliced carrots. Cover, press the Manual button, and cook on High pressure for another 10 minutes. Let the pressure release naturally for 5 minutes, then manually release. To serve, discard the bay leaf, and adjust the seasoning with more salt and pepper as needed.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Soups
Method: Pressure Cooker
Cuisine: American