My mouth is watering thinking about this Instant Pot® Beef and Barley Soup recipe. I have always been a huge fan of beef and barley soup. It’s not only super healthy for you, but it is also very delicious.
Soup is great year-round, but it’s especially yummy in the winter months. Making this soup is sure to give your family the nutrients they need, but also help ensure they are getting a nice tasting meal in their bellies.
How to Make Instant Pot® Beef and Barley Soup
Making food in an Instant Pot is a smart move. You’re going to save a lot of time! I prefer to make my Instant Pot Beef and Barley Soup in the Instant Pot® because it’s quick and it’s mostly hands-off.
Once I get the recipe started, it’s super easy to just let the Instant Pot® do most all the work.
Follow along as I teach you how to make one of my favorite recipes in the Instant Pot®. These days, most American households have electric pressure cookers.
If you don’t have one, you may want to consider purchasing one to help make cooking a breeze!
Add oil to Instant Pot® and set it to sauté.
Combine flour, pepper, and garlic salt in a small bowl.
Dip stew meat in flour to coat the meat.
Add to Instant Pot and brown on each side.
Do this until all meat has been browned. Press cancel on Instant Pot.
Add in the remaining ingredients. Make sure everything is covered with water. Add more than 4 cups if needed.
Cook on high pressure for 35 minutes. Use natural release on the Instant Pot® after it beeps that the cooking is finished. Serve with homemade biscuits, bread, or crackers.
Instant Pot® Beef and Barley Soup Recipe
- 1 pound stew meat cut into bite-size pieces
- 1 pound mini potatoes (do not peel)
- 1 pound baby carrots
- 1 cup of chopped celery
- 1 onion chopped into bite-size pieces
- 1 cup of uncooked barley
- 2 tablespoons minced garlic
- 1 tablespoon beef soup starter
- 1 teaspoon garlic salt
- 1 cup of flour
- 1/4 cup of oil
- 1/4 teaspoon celery salt
- 1/8 teaspoon pepper
- 4 cups of water
Add oil to Instant Pot and set to sauté. Combine flour, pepper, and garlic salt in a small
bowl. Dip stewing beef in flour to coat. Add to Instant Pot and brown on each side. Do this until all meat has been browned. Press cancel on Instant Pot. Add in the remaining ingredients. Make sure everything is covered with water. Add more than 4 cups if needed. Cook on high pressure for 35 minutes. Use natural release on Instant Pot. Serve with homemade biscuits, bread, or crackers.
What is Natural Release?
Are you wondering what natural release on the Instant Pot is? This is when you leave the pressure release switch in the sealed position. You do this when the cooking time ends, to ensure the recipe can naturally release.
This basically means your food is still cooking and the pressure will release “naturally” which means slower. This is because you will not throw a towel or hot pad over the pressure valve to “release” the pressure immediately after the food is finished cooking.
After approximately 20-30 minutes you will turn the pressure valve to “release or vent” and you should be able to turn the lid to open. If not, let it release the pressure after waiting a little longer.
What Can I Serve With Instant Pot Beef and Barley Soup?
When it comes to Instant Pot Beef and Barley Soup, you may be wondering what you can make with it. There are lots of options when it comes to making soups, I like to enjoy homemade bread or homemade crackers.
What Does Beef and Barley Soup Taste Like?
Most of us know what beef tastes like, but do you know what barley tastes like? To describe barley would be simple. It has a chewy texture, but is nutty in flavor. You can use barley in a multitude of main dishes and soups. It’s also very nutritious.
I hope you’ll give this Instant Pot® Beef and Barley Soup a try. It’s an excellent recipe that will give you the chance to provide some valuable nutrition for your family.
It’s also quick and easy to make, which always bumps a recipe up on my list. What is your favorite Instant Pot® recipe to make? I’d love to hear all about it. May God bless this world, Linda.
I have three electric pressure cookers: