Instant Pot Beef Barley Vegetable Soup
Ingredients
-
2
Tbsp
Olive Oil
-
1
lb
Chuck Roast or stew meat
-
1
unit
Yellow Onion, chopped
-
2
med
Carrots, chopped
-
1
cup
Chopped Celery
-
3
cloves
Garlic, minced
-
1
lb
Potatoes, chopped
-
8
oz
Cabbage, chopped
-
2
unit
Bay Leaves
-
4
sprigs
Fresh Thyme
-
1 ½
tsp
Salt
-
1
tsp
Black Pepper
-
⅓
cup
Pearl Barley, rinsed
-
3
cups
Beef Broth
-
1
14.5 oz can
Diced Tomatoes
Instructions
- Set the Instant Pot to Sauté mode and add the oil.
- Brown the beef chunks on both sides.
- Add the onion, carrots, and celery, stirring to scrape up brown bits.
- Stir in the garlic and cook for a minute.
- Add the potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth, then stir.
- Cancel the Sauté setting and add the tomatoes without stirring.
- Seal the lid and set to Pressure Cook for 20 minutes.
- After cooking, let it naturally release pressure for 10 minutes, then do a controlled quick release.
- Stir the soup, discard bay leaves, and adjust seasoning if needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
10
Calories
280
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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