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Barley Beef & Vegetable Soup

The Instant Pot does all the work for you in this hearty soup recipe. Cubed meat is seasoned and browned using the sauté function. Then beef stock, canned tomatoes, onion, celery, garlic and seasoning are added in. After cooking for 25 minutes, the lid is removed and diced potatoes, barley and frozen mixed vegetable are added in next. The soup is cooked for 5 minutes more before serving. A 30 minute cook time and this soup tastes like it simmered on the soup all day.
Course Entree
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 1 tbsp olive oil
  • ¾ lb beef chuck cut into 1 inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups beef broth
  • 14.5 oz can crushed tomatoes
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 bay leaf
  • 1 cup peeled and diced potatoes
  • ¼ cup dry quick-cooking barley
  • 1 cup frozen mixed vegetables

Instructions

  1. Heat oil in the instant pot, add the meat, sprinkle with salt and pepper and cook until browned; drain the fat.
  2. Stir in the stock, scraping up all the little bits from the bottom of the pan.
  3. Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes and bay leaf to the Instant pot; secure the lid.
  4. Press the Manual button and enter 25 minutes.
  5. When cook time is complete and the pressure has fully released, remove the lid.
  6. Add the potatoes, barley and mixed vegetables; secure the lid.
  7. Press the Manual button and enter 5 min.
  8. When cook time is complete and the pressure has fully released, remove the lid with caution.
  9. Remove and discard the bay leaf and serve.