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.