Name: Instant Pot Beef Barley Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European
Ingredients: 1.5 pounds beef chuck roast, cut into 1-inch cubes; 1 cup pearl barley, rinsed; 1 large onion, diced; 3 medium carrots, peeled and sliced; 3 celery stalks, sliced; 4 cups beef broth; 1 can (14.5 oz) diced tomatoes; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper to taste; 2 tablespoons olive oil

Instant Pot Beef Barley Soup

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This hearty Instant Pot soup blends tender beef, chewy pearl barley, and savory vegetables in a rich broth, ready in under an hour. Perfect for a comforting, no-fuss meal.

Author: CHEF RAMSAY
Prep Time: 15
Cook Time: 60
Total Time: 75
Yield: 6 servings
Category: Dinner
Method: Pressure Cooking
Cuisine: European
Diet: Non-Vegetarian

Ingredients

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1.5 pounds beef chuck roast, cut into 1-inch cubes
1 cup pearl barley, rinsed
1 large onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons olive oil

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Instructions

Heat olive oil in Instant Pot on ‘Sauté’ setting
Brown beef cubes in batched
Add onion, carrots, celery; sauté 5 minutes
Return beef to pot, add garlic, thyme, rosemary, salt, and pepper
Pour in beef broth and crushed tomatoes
Seal pot and set to ‘Manual’ high pressure for 35 minutes
Natural pressure release for 15 minutes, then quick release remaining pressure
Stir in rinsed barley and cook on ‘Keep Warm’ for 10 minutes

Notes

Brown beef first for deeper flavor
Use vegetable broth for vegetarian option
Storage: Keep in airtight container 4-5 days

Find it online: https://cookingwithramsay.com/instant-pot-beef-barley-soup-recipe/