Instant Pot Beef & Barley Soup

beef

🥗Healthier: lean turkey

💰Cheaper: chicken

Lean turkey reduces fat content while chicken is often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is a more budget-friendly grain.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Dice the large yellow onion.

Peel and dice the large carrot or two medium-sized carrots.

Slice the two ribs of celery into quarter-inch slices.

Dice and quarter about a pound of baby or fingerling potatoes, keeping the skin on.

Turn on the Instant Pot and select the sauté function on high.

Add 2 tablespoons of extra virgin olive oil to the pot and heat for about 3 minutes.

Add the diced onion, carrot, and celery to the pot and sauté for about 5 minutes until slightly softened and colorful.

Add 2 pounds of cut chuck roast to the pot and sauté for 2-3 minutes until the beef has browned slightly on the edges.

Add 6 cloves of crushed garlic (or 2 tablespoons) to the pot and sauté for another minute.

Pour in 6 cups of reduced sodium beef broth and stir to ensure nothing is stuck to the bottom of the pot.

Add 1 cup of rinsed pearl barley, 1 tablespoon of Worcestershire sauce, 1.5 tablespoons of seasoned salt, 2 teaspoons of dried thyme, and 1 teaspoon of black pepper to the pot and stir.

Top the mixture with the diced potatoes and add 2 bay leaves.

Secure the lid on the Instant Pot and ensure the valve is in the sealing position.

Cancel the sauté function and select the pressure cook function, setting it for 20 minutes on high pressure.

After the cooking time is complete, allow a natural release for 15 minutes.

After 15 minutes, perform a quick release to release any remaining pressure.

Remove the lid and fish out the bay leaves, then stir the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens