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Instant Pot Beef, Barley & Mushroom Soup – Recipe!

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Soup is always a good food because it fills you up without weighing you down and is usually filled with lean protein, grains and tons of brothy goodness.  Beef & Barley Soup is a classic with earthy flavors and a nuttiness from the grains.  It is most often prepared with diced beef round or stew meat which is relatively inexpensive, but after slow cooking tastes just as good as steak.

Barley is a longer cooking grain and stew meat needs a little time to tenderize, so I thought the Instant Pot would be a good place to make my Beef, Barley & Mushroom Soup because it provides a high pressure steam environment that cuts down on cooking time.

Mushrooms are a nice addition in this soup because they enhance the broth into a rustic pool of pleasure.  Beef and mushrooms are very traditional in cooking and when combined with barley create a soup that is naturally comforting.

The whole recipe is done in 30 minutes and makes a big batch, so there is plenty for the next day or two.  I like to serve this Instant Pot Beef, Barley & Mushroom Soup with French rolls – great for dipping into the silky broth.

Ingredients

1 pound beef round or stew meat

1 tablespoon all purpose flour

1 teaspoon onion powder

1 onion, diced

1 clove garlic, minced

8 ounces shiitake mushrooms, sliced

8 ounces crimini mushrooms, sliced

1 1/2 cups chicken broth

3 cups beef broth

1/2 cup pearled barley

2 sprigs fresh thyme or 1/4 teaspoon dried

1/4 cup fresh parsley, rough chopped

vegetable oil

salt

pepper

(Serves 6)

To Prepare:

1. Press “Saute” on Instant Pot and add 1 tablespoon oil, heat for 2 minutes.  Slice beef inch 1-inch dice and toss with flour, 2 teaspoons salt, 1/2 teaspoons pepper and onion powder.  Add beef to Instant Pot and brown on all sides, about 3 minutes.

3.  Add onion, garlic and mushrooms and continue to cook.  Scrape up bits from bottom to incorporate into mixture.  Add chicken and beef broth and stir to combine.

3.  Pour in barley and add thyme, stir to combine.  Unplug Instant Pot.  Plug back in and attached lid.  Set to “Manuel” for 30 minutes to cook.  Make sure valve on top is pointed to Sealing, not Venting.

4.  When cooking is complete, with a towel, move nozzle to Venting.  Make sure your hand is not over holes or you can get burned.  You can wait for Instant Pot to release steam by itself, but it usually takes an additional 10 minutes.  Remove lid and add 1 teaspoon salt and 1/2 teaspoon black pepper, stir.  Ladle into bowls, top with fresh parsley.  Enjoy!

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