Instant Pot Beef Barley Soup
Ingredients
-
1 ½
pounds
beef chuck roast, fat trimmed, diced
-
½
tablespoon
oil
-
1
medium
yellow onion, diced
-
2
medium
carrots, peeled and sliced
-
2
stalks
celery, diced
-
2
medium
Yukon gold or red potatoes, diced
-
3-4
cloves
garlic, minced
-
2
sprigs
fresh thyme, stemmed and minced
-
1
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
celery salt
-
1
teaspoon
dry mustard
-
½-1
cup
pearled barley
-
5-6
cups
unsalted beef stock
-
1-2
cubes
all-natural low sodium bouillon (optional)
-
2
leaves
bay leaves
Instructions
- 1. Turn on the Instant Pot to the sauté setting and heat oil.
- 2. Add the diced beef and sauté until browned on all sides.
- 3. Add the onion, carrots, celery, and potatoes; sauté for 3-4 minutes until slightly soft.
- 4. Stir in garlic, thyme, salt, black pepper, celery salt, dry mustard, and barley.
- 5. Add stock, bouillon (if using), and bay leaves.
- 6. Secure the lid on the Instant Pot, set to high pressure for 15 minutes.
- 7. After cooking, carefully release the steam and remove the lid.
- 8. Discard the bay leaves and taste the soup, adjusting seasoning if necessary.
Nutrition Facts (estimated)
Servings
8
Calories
299
Total fat
16g
Total carbohydrates
16g
Total protein
21g
Sodium
730mg
Cholesterol
53mg
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