Beef Barley and Vegetable Soup Pressure Cooker

Instant Pot Beef Barley Vegetable Soup is full condolement food! A wonderful one-pot meal. This pressure cooker beef barley vegetable soup recipe has chunks of tender beef, carrots, cabbage, potatoes and more. An old fashioned, hearty beef barley soup.

Originally published on 9/28/2017

Instant Pot Beef Barley Vegetable Soup

This is a fun recipe for me, and I'one thousand proud to exist sharing information technology with you! This recipe was originally my Nana's, and was for a stove top pressure cooker. I adapted it for an electric pressure cooker.

What is the Best Meat to Use for Beefiness Barley Soup?

I prefer a cubed Chuck Roast for this beef barley soup in the Instant Pot. The meat becomes very tender and has a lot of season.

Yous can besides utilize the pre-cutting stew meat that you find in the grocery shop, or cut upward a roast that yous have on hand.

Several of my readers have told me that they made this recipe with Venison or Elk meat with fabulous results!

Vegetable Substitutions

The vegetables in this pressure level cooker beef barley vegetable soup recipe are basic: murphy, carrot, cabbage, celery, tomatoes. Much similar y'all would find in a beef stew recipe.

You could also add or substitute mushrooms, turnips, rutabagas, green beans, or whatever other hearty vegetable.

Keep in heed that this soup has a long cook time (because of the meat), and then the veggies volition be soft. Cutting the vegetables in larger pieces will help with them non existence quits equally soft.

This is a very hearty soup, it feels warm and good in your belly! Information technology is really a one-pot repast. All you need is some bread or biscuits, and you lot're proficient to go! If you are gluten-free, leave out the barley.

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Pin This Instant Pot Beef Barley Soup Recipe

If you lot brand this comforting, delicious pressure cooker beef barley soup, please leave a comment with a star rating below. I would love to know how you lot liked Nana's recipe!

An former recipe of my Nana's that I have adapted for the electric pressure cooker (or stove top). Full of hearty vegetables, beef, and barley. A ane-pot meal!

Course: Dinner, Soup

Cuisine: American

Keyword: pressure cooker beefiness barley soup recipe

Servings: 10 (1 cup) servings

Calories: 280 kcal

• 2 Tbsp Olive Oil (or vegetable oil)
• 1 lb Chuck Roast, or stew meat (cut in 1 one/two"-ii" seize with teeth size chunks)
• one Yellow Onion, chopped
• two med Carrots, chopped
• one cup Chopped Celery,
• iii Garlic Cloves, minced
• 1 lb Potatoes, chopped (about two cups)
• 8 oz Cabbage, chopped (virtually 2 cups)
• 2 Bay Leaves,
• four Sprigs of Fresh Thyme (or 3/4 tsp dried thyme leaves, not basis)
• 1 1/ii tsp Table salt
• 1 tsp Black Pepper
• 1/3 cup Pearl Barley, rinsed (non instant or quick barley)
• 3 cups Beef Broth, (or Craven Goop) low sodium
• 1 - 14.five oz Tin can of Diced Tomatoes (with juice) or two cups of fresh tomatoes, chopped

1. Gear up the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.

2. Add the beef chunks and spread out in one layer on lesser of pot. Permit cook for a couple of minutes to develop a crust.

3. Turn the beef over and dark-brown on other side.

4. Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.

5. Add the garlic, stir and melt for just a minute.

6. Add the potatoes, cabbage, bay leaves, thyme, common salt, pepper, barley, and broth. Stir.

7. Cancel the Sauté setting and then add the tomatoes with juice and do not stir.

8. Identify the lid on the pot and set the steam release knob to the Sealing position.

9. Press the Force per unit area Cook (or Manual) button and use the +/- button to select 20 minutes. High Pressure (This is a pretty full pot and then it will take several minutes to come to pressure level).

10. When cooking cycle ends, leave the pot undisturbed for ten minutes to naturally release some of the pressure. Then practise a controlled Quick Release (short bursts) of the remaining pressure. When the pivot in the hat drops, open the lid and very carefully stir the soup. Discard bay leaves. Taste and adjust salt if needed.

11. Serve immediately.

If you are Gluten-Free, go out out the barley.

This soup has a long cook fourth dimension (because of the meat), so the veggies will exist soft. Cutting the vegetables in larger pieces volition help with them not being quite every bit soft.

Resources to Make Instant Pot Beef Barley Vegetable Soup and More

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