Instant Pot Beef and Barley Soup Recipe using beef stew meat (2024)
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Instant Pot Beef and Barley Soup is a recipe that allows you to have a warm, hearty meal on the table quickly. Want a hearty meal done quickly? Electric pressure cookers are a great way to save time when fixing meals. Take this hearty beef soup as an example, It usually takes hours in the oven or crock pot but not in your Instant Pot!
Table of Contents
Ingredient List
It really blows our minds that a soup featuring beef stew meat – that usually needs hours of cooking to become tender – can be cooked and ready to go in less than 30 minutes!
Need some ideas of what goes good with beef barley soup? Try Maryann’s Sweet Cornbread, but be sure to start it before your soup because it needs 20-30 minutes to bake!
Pressure Cooker Beef and Barley Soup
We had one of those spring snow storms the weekend this recipe was created. Barbara and her family were stuck in house and needed something fast and warm with the ingredients they had on hand. So this Instant Pot Beef and Barley Soup came to be, and Barbara added it to her meal plan rotation.
If you do not have stew meat on hand, you can “make” your own. Choose a tough, lean cut of beef that will really benefit from the cooking process, and cut it into bite-size chunks. Here’s a handy post about choosing the right meat for stews and dishes like this quick beef barley vegetable soup.
We use quick cook barley in this recipe, so you do not need to cook the barley before adding it to the soup.
How to Make Instant Pot Beef Barley Soup
Step by Step Instructions
Using Sauté setting, heat olive oil in Instant Pot insert and add beef stew meat seasoned with salt and pepper. Lightly brown meat.
Add onion, celery, cabbage or carrots (or both) and water, and stir. Cook on high pressure for 5 minutes and use quick pressure release method.
Add tomatoes, tomato sauce, bay leaves, dressing mix and barley. Cook on high pressure for 2 minutes and release pressure with quick pressure release.
Remove bay leaves and serve.
Storage Instructions
Let leftovers cool. Transfer to airtight container, and store in the refrigerator. Rewarm in the microwave or on the stovetop.
Full recipe can be found below in the recipe card.
Recipe Variations
Any of the veggies mentioned can be used or a combination of all of them.
Add a variety of herbs such as a sprig of fresh thyme (or dried thyme), oregano, basil or parsley.
Instead of water, use low sodium beef broth for more flavor.
Add a tablespoon of Worcestershire sauce for flavor.
Diced mushrooms are a tasty addition. Sauté them with the onions.
Other Hearty Soup Recipes
Need some more hearty soup recipes? We have you covered. From slow cooker to stove top to oven, we have a variety of cooking methods covered.
Tuscan Sausage and White Bean Soup
Mom’s Crock Pot Beef Stew
Instant Pot Potato Soup
Broccoli Cheese Soup
20-Minute Ham and Cheddar Chowder
How do you fix bland beef barley soup?
Add a packet of dry Italian dressing mix will take your bland barley soup to out of this world flavorful.
Print Recipe
Instant Pot Beef and Barley Soup
Instant Pot Beef and Barley Soup is a recipe that allows you to have a warm, hearty meal on the table quickly. Electric pressure cookers are a great way to save time when fixing meals – like a hearty beef soup – that usually take hours in the oven or crock pot.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: instant pot beef and barley soup
Servings: 6
Calories: 283kcal
Author: Barbara
Ingredients
1poundbeef stew meatcubed in small chunks
1Tablespoonolive oil
1/2oniondiced
2stalks celerysliced thin
1cupcabbage or carrotssliced thin
6cupswater
14.5oz.can diced tomatoes with oniongarlic and olive oil, undrained
Heat olive oil in electric pressure cooker insert on the Saute setting; add beef stew meat that has been generously seasoned with salt and pepper. Lightly brown the meat.
Add onion, celery, cabbage (or carrots), and water. Cook on high pressure for 5 minutes. Release pressure using the Quick Pressure Release method. (It is ok if the meat doesn’t cook entirely because it will finish cooking with the barley.)
Remove lid; add tomatoes, tomato sauce, bay leaves, Italian dressing mix and barley.
Cover; cook on high pressure for 2 minutes; release pressure using quick pressure release.
Remove lid; fish out bay leaves and discard.
Serve with crackers, crusty bread or dinner rolls.
Notes
The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.
Add meat, seasonings and liquids to the pot. Secure and lock the lid. Select the Meat/Stew button. The default Instant Pot meat setting is pre-programmed to set the pot to cook at High pressure for 35 minutes, which is suitable for most dishes like beef stew or pulled pork.
Additionally stew meat tends to have more tough gristle, which will never get tender. Using a large piece of boneless chuck allows you to easily trim off all the unwanted parts first, then cut the beef into uniform 1 1/2-inch pieces that will cook more evenly in the pressure cooker.
For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.
Dust the beef with flour and shake off the excess. Add some oil to the pot and sear the meat until it is well browned. Add 1.5 cups of beef broth and 1 LBS of stew meat into an InstantPot and pressure cook for 20 minutes (with quick release). Meat will be superbly tender, juicy, and delicious.
Cooking meat does not make it tough, it gets more tender. Meat does get dry at higher temperatures, time does not matter that much. The higher the temperature the more moisture is squeezed out of the meat making it more dry, I guess that it what you describe as tough.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.
The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.
The flour also helps protect the meat from the heat of the pan. Stick with wheat flour for this recipe. It acts as a thickener for the beef and barley soup while it is cooking. If you use any other kind of flour, your soup will end up watery.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat.
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
Benefits of a pressure cooker. Pressure cooking reduces the cooking time for most foods. This shorter cooking time can result in fewer nutrients being leeched out of food during the cooking process. Put another way, your food keeps more of the nutrients inside.
Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender. That's why it's traditionally braised in stock and turned into beef stew.
We stew vegetables by letting them simmer in a bit of liquid and cooking fat. This is done in a covered pan, which can be placed in the oven, where the heat is more evenly distributed than in a casserole. When briefly stewed, vegetables retain their appealing colour and flavour.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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