Instant Pot Beef Barley Soup {Freezer-Friendly}
This Instant Pot Beef Barley Soup is a delicious and comforting recipe that's great for colder months - plus, it's freezer-friendly!
Servings: 8 servings
Calories: 288kcal
Ingredients
- 1 tbsp olive oil
- 1 lb stewing beef, cut into 1/2 inch pieces
- 1 cup dry pearl barley
- 1 (796mL) can diced tomatoes
- 4 cups beef broth
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 2 tsp Italian seasoning
- 1 (224g) package mushrooms, quartered
Instructions
- Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteeing another 2 min.
- Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
- Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!
Notes
Substitute the stewing beef for another cut of meat sliced into 1/2 inch pieces.
You can do a quick release of the pressure instead of a natural release, but the beef might not be as tender.
Store in the fridge for up to 4 days then reheat on the stovetop or in the microwave for 2-3 minutes.
Freeze in airtight glass containers or freezer-safe Ziploc bags for up to 3 months.
Nutrition
Calories: 288kcal | Carbohydrates: 25g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 522mg | Potassium: 711mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2739IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 4mg