Instant Pot Beef Barley Soup
Make this beef and barley soup quickly and easily in the Instant pot!
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Servings: 6 -8 servings
Calories: 373kcal
Equipment
Instant Pot
Ingredients
- 1 pound beef, cut into small pieces
- 1 tablespoon olive oil
- 1 teaspoon butter
- ½ medium onion, diced
- 2 carrots, diced (about 1 cup)
- 2 cups potatoes, diced
- 3 cloves garlic, minced
- 6 cups beef broth, or use 6 cups water with beef boullion
- ½ cup pearl barley, rinsed
- 2 Tablespoons beef soup base powder, or use 2-4 cubes
- 1 bay leaf
- 1 teaspoon Italian seasoning
- ¼ cup tomato paste, or more to taste
- ½ teaspoon sugar, to taste, optional
- salt and pepper, to taste
- fresh parsley, for garnish, chopped
Instructions
- Using the saute setting on the instant pot, brown beef in batches. Season with salt and pepper. Remove beef.
- Add butter to pot and saute onion. Add carrot and potatoes and cook for about 5 minutes. Add in garlic and stir for 30 seconds. Cancel saute setting.
- Pour a bit of beef broth to pot and scrap the bottom to release the brown bits. Add remaining broth, beef, bay leaf and seasonings, then stir. Sprinkle barley so that it is immersed in liquid, but stays above the other ingredients.
- Set lid on instant pot and lock. Cook on high pressure for 15 minutes, then natural release the pressure for another 15 minutes. Release remaining pressure before removing lid.
- Add condensed tomato soup, and adjust with salt and pepper to taste. Garnish with parsley.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1489mg | Potassium: 905mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3596IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 4mg