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This Instant Pot beef and barley soup recipe were not on my list of ” recipes to make for the blog.” But when I made it, I didn’t end up following the recipe, really at all, that was on the back of the barley box, and a new method was born. I changed the measurements on the whole thing, plus added some extra flavor. Here’s to the recipe developer who can’t follow a recipe. But this soup turned out to be amazing, so amazing, that after I photographed that photo up there, I wolfed that entire bowl down.
And then you’re probably like, ” How on earth did she just happen to get a video of this soup when she had no intention of putting this recipe on the blog?”. Well, I happened to have some good lighting that day, so I thought I would take a video just in case this turned out to be good.
So here it is 🙂
Instant Pot Beef and Barley Soup
Easy and delicious soup!
- 1 tbsp butter
- 1 caramelized onion
- 1 pound beef stew meat
- 2 clove garlic
- 3 carrots
- 3 celery stalks
- 1 can crushed tomatoes
- 2 cups beef broth
- 1 bag frozen mixed vegetables
- 1 bay leaf
- 1 cup barley, rinsed
- 2 tablespoons Worcestershire sauce
Prepare ingredients. Wash carrots and celery. cut beef into small pieces, caramelize the onions. mince garlic.
Set your Instant Pot to the saute setting.
Add butter, caramelized onions, beef, Worcestershire sauce, and garlic. saute until beef is browned.
Add carrots, celery, tomatoes, beef broth, barley, and bay leaf.
Close your Instant Pot. Cook on high pressure or on soup mode for 20 minutes.
When cook time has completed. Let the pressure naturally release for 10 minutes. Remove lid and serve.
This soup was so good that I instantly wanted to make another batch! This made such a hearty lunch/dinner, and my family loved it!