Instant Pot Beef Barley Soup

Ingredients

1 tablespoon olive oil

1 lb (450 g) stewing beef, cut into 1-inch pieces

1 medium large onion, chopped

1 large carrot, peeled and chopped

2 celery stalks, chopped

2 large garlic cloves, chopped

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon fresh thyme, chopped

1 cup (150 g) pearl barley, rinsed

½ lb (250 g) potatoes, peeled and cut into 1-inch cubes

5 cups (1.25 liter) beef broth

1 tablespoon fresh parsley, chopped

Salt and freshly ground black pepper to taste

Instructions

Start the Instant Pot on “Saute” and add the olive oil once hot. Add the stewing beef, season with a bit of salt and brown it for 4-5 minutes.

Stir in the onion, carrot and celery and continue to cook for 2-3 minutes. Next, stir in the garlic and cook for another minute. Turn off the “Saute” function.

Add the tomato paste, Worcestershire sauce, fresh thyme, pearl barley, potatoes and beef broth.

Stir to combine, then place the lid on the Instant Pot and set it to High Pressure for 10 minutes.

Once the time is up, allow the pressure to release naturally for 10 minutes, then carefully open the valve to release the rest.

Open the Instant Pot, stir in the fresh parsley, season to taste and serve hot.

Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 633mgCarbohydrates: 42gFiber: 4gSugar: 9gProtein: 16g