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.
Servings: 6
Calories: 283kcal
Ingredients
- 1 pound beef stew meat cubed in small chunks
- 1 Tablespoon olive oil
- 1/2 onion diced
- 2 stalks celery sliced thin
- 1 cup cabbage or carrots sliced thin
- 6 cups water
- 14.5 oz. can diced tomatoes with onion garlic and olive oil, undrained
- 8 oz. can tomato sauce
- 2 bay leaves
- 1 oz. package Italian dressing mix
- 1 cup quick cook barley
Instructions
- 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.
Nutrition
Calories: 283kcal | Carbohydrates: 35g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 833mg | Potassium: 629mg | Fiber: 7g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 4mg