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There’s something inherently soothing about a steaming bowl of beef and barley soup, especially on a chilly evening. This classic dish is renowned for its rich flavors and hearty texture, making it the ultimate comfort food. Whether you’re winding down after a long day or gathering around the table with loved ones, this soup promises to warm your heart and fill your belly.

Instant Pot Cozy Beef & Barley Soup

Warm up this fall with a cozy bowl of Instant Pot Beef & Barley Soup, the perfect easy weeknight dinner thats rich in flavor and nutrition. This comforting dish combines tender beef, hearty barley, and a medley of fresh veggies, all cooked to perfection in your Instant Pot. Its not just a meal; its a hug in a bowl, ideal for chilly evenings. Try it tonight and make it a staple for those busy nights! Save this recipe for a delightful fall feast.
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Ingredients
  

1 lb (450g) beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 cup mushrooms, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper, to taste

6 cups beef broth

1 cup pearl barley, rinsed under cold water

1 bay leaf

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Beef: Begin by turning the Instant Pot to the sauté mode. Once hot, add the olive oil. Place the beef cubes in batches into the pot, searing them on all sides for approximately 5-7 minutes. After browning, transfer the cooked beef to a plate and set aside.

    Sauté the Aromatics: In the same pot with the leftover juices, add the diced onion. Cook for about 3-4 minutes or until the onion becomes translucent. Follow with the minced garlic and sauté for an additional minute until the garlic is fragrant.

      Add Vegetables: Next, incorporate the sliced carrots, diced celery, and chopped mushrooms. Sauté the vegetables for around 3-4 minutes, allowing them to start softening.

        Season: Sprinkle the dried thyme, rosemary, paprika, salt, and pepper over the sautéed vegetables. Stir thoroughly, ensuring the vegetables are well-coated with the spices.

          Deglaze the Pot: Pour a splash of the beef broth into the pot. With a wooden spoon, scrape up any browned bits stuck to the bottom; this step enriches the flavor of your soup.

            Combine Ingredients: Return the seared beef to the pot. Add the remaining beef broth, the rinsed pearl barley, bay leaf, and Worcestershire sauce. Stir everything until well combined.

              Pressure Cook: Secure the Instant Pot lid and ensure it is sealed properly. Set the timer to cook on high pressure for 35 minutes.

                Release Pressure: Once the cooking time concludes, let the pressure release naturally for about 10 minutes. Carefully release any residual pressure by moving the valve to the venting position.

                  Finish and Serve: Open the lid and stir the soup to combine any ingredients that may have settled. Taste and adjust the seasoning as necessary. Remove the bay leaf and serve the soup hot, garnished with freshly chopped parsley for a burst of color and flavor.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings

                      Presentation Tips: Serve the soup in deep bowls, and garnish with a sprinkle of fresh parsley and a drizzle of olive oil for an appetizing touch. Enjoy with crusty bread on the side for dipping!