Instant Pot Recipes Beef Barley Soup

July 27, 2023 Post a Comment

Vegetable Beef Barley Soup (Instant Pot) The Clean Eating Couple from thecleaneatingcouple.com

Description

This Instant Pot Recipes Beef Barley Soup is an easy and hearty one-pot meal that is loaded with flavor. The beef is cooked until it’s tender and the barley adds a delicious nutty texture. This soup is perfect for a weeknight dinner or a cozy weekend meal. Plus, it’s so easy to make in the Instant Pot that you won’t have to spend hours in the kitchen.

Prep Time

This recipe requires 10 minutes of prep time. This includes chopping the vegetables and browning the beef.

Cook Time

This recipe only requires 10 minutes of cook time in the Instant Pot. This is a great meal to whip up when you’re short on time.

Ingredients

2 tablespoons of olive oil
1 pound of ground beef
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of dried oregano
2 teaspoons of Worcestershire sauce
1/4 cup of tomato paste
4 cups of beef broth
2 tablespoons of soy sauce
1/2 cup of pearl barley
2 carrots, peeled and sliced
2 celery stalks, sliced
1 bay leaf
2 teaspoons of fresh thyme
1 teaspoon of fresh parsley, chopped
Salt and pepper, to taste

Instructions

1. Set the Instant Pot to the “saute” setting. Add the olive oil and heat until shimmering.

2. Add the ground beef and cook for 5 minutes, stirring occasionally, until the beef is browned.

3. Add the onion, garlic, oregano, Worcestershire sauce, and tomato paste and cook for 2 minutes, stirring occasionally.

4. Add the beef broth, soy sauce, pearl barley, carrots, celery, bay leaf, thyme, and parsley and stir to combine.

5. Seal the lid and set the Instant Pot to “Manual” setting for 10 minutes.

6. When the cooking time is finished, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure.

7. Serve hot with freshly chopped parsley and a sprinkle of salt and pepper, if desired.

Equipment

Instant Pot
Knife
Cutting board
Measuring cups and spoons
Wooden spoon

Notes

If you don’t have an Instant Pot, you can make this recipe in a Dutch oven on the stovetop. Simply cook the beef and vegetables on medium-high heat for about 10 minutes, then reduce the heat to low, cover the pot, and cook for about 45 minutes, stirring occasionally.

Nutrition: Per Serving

Calories: 364 kcal
Carbohydrates: 20 g
Protein: 22 g
Fat: 23 g
Saturated Fat: 8 g
Cholesterol: 64 mg
Sodium: 1076 mg
Potassium: 476 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 3125 IU
Vitamin C: 4.4 mg
Calcium: 54 mg
Iron: 2.4 mg

Recipe Tips

This soup is a great way to use up any leftover vegetables you have in the fridge. Feel free to add any of your favorites such as potatoes, green beans, or corn. If you’re looking for a heartier soup, add one cup of cooked rice or quinoa. This soup also freezes really well. Freeze in an airtight container for up to 3 months. To reheat, simply thaw overnight in the refrigerator and reheat in a pot on the stove.