Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!

Bren

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Generously season beef with salt and pepper.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.

  • Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Cook's Note:

The barley will be al dente.

Nutrition Facts

362 calories; protein 20.1g; carbohydrates 25.8g; fat 18.1g; cholesterol 41.8mg; sodium 343.6mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
01/28/2019
As always 5 stars from this recipe submitter. Loved the chili flakes! I did end up adding another 1/3 cup barley after turning it off. The only barley I have in my area is quick cooking barley and I think it needed the extra for thickness. Loved this recipe and I've loved every recipe from this recipe submitter so far. Thanks Bren! Make her recipes...they are winners!!! Read More
(1)
17 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2019
As always 5 stars from this recipe submitter. Loved the chili flakes! I did end up adding another 1/3 cup barley after turning it off. The only barley I have in my area is quick cooking barley and I think it needed the extra for thickness. Loved this recipe and I've loved every recipe from this recipe submitter so far. Thanks Bren! Make her recipes...they are winners!!! Read More
(1)
Rating: 5 stars
12/05/2019
Made it exactly as recipe said and it was so good! The beef was tender and it was hearty. Will definitely make this again! Read More
Rating: 5 stars
11/19/2020
Delicious! My family really enjoyed it. I did use 1 cup of barley and 1 Tsp. of Worschestire sauce as others recommended, and only 25 minutes in the instant pot. Will definitely make again! Read More
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Rating: 5 stars
02/01/2020
Made this yesterday. It was great! Everybody loved it. Only thing I would change is adding 1 cup barley. Read More
Rating: 5 stars
04/20/2019
Excellent Read More
Rating: 5 stars
01/27/2020
Perfect soup! We loved this soup. Wouldn't change a thing in it. Read More
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Rating: 5 stars
03/07/2020
Quick, easy and delicious!! My husband doesn't like stew meat but had 3 helpings of this. Read More
Rating: 4 stars
04/20/2020
It was really tasty... A couple of changes - added about 1 tsp. of Worstecshire sauce, and per other recipes, changed the pressure cook time to 25 minutes, instead of 30. Read More
Rating: 4 stars
03/20/2020
I made this soup today in a Crock-Pot Express and the meat and barley were a bit over cooked. Other than the consistency being a bit too mushy, it was very tasty. Next time I will try cooking it for less time. Read More
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