Instant Pot Beef And Barley Soup

This Instant Pot beef barley soup features cremini mushrooms, carrots, onion, garlic, and celery cooked in a flavorful broth enhanced with red wine.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 362 Calories

Ingredients

• salt and pepper to taste
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 pinch red pepper flakes, or more to taste
• 8 ounces sliced cremini mushrooms
• 1 pound beef stew meat, cut into bite-sized pieces
• 3 tablespoons avocado oil, divided, or as needed
• 1 cup roughly chopped celery
• 6 cups no-salt-added beef broth
• 0.5 teaspoon ground thyme
• 0.5 cup dry red wine
• 1.5 cups roughly chopped carrots
• 1.5 cups roughly chopped onions
• 0.66666668653488 cup pearl barley, rinsed
• 0.5 teaspoon beef bouillon base

Recipe Instructions

Step 1

Generously season beef with salt and pepper.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.

Step 5

Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.

Step 6

Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.