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+ servings
Instant Pot Beef and Barley Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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.

Course: Entree, Main Course, Soup
Cuisine: American
Keyword: instant pot beef and barley soup
Servings: 6
Author: Barbara
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
  1. 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.
  2. 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.)
  3. Remove lid; add tomatoes, tomato sauce, bay leaves, Italian dressing mix and barley.
  4. Cover; cook on high pressure for 2 minutes; release pressure using quick pressure release.
  5. Remove lid; fish out bay leaves and discard.
  6. Serve with crackers, crusty bread or dinner rolls.