Instant Pot Spicy Beef and Barley Soup Recipe | Quick & Hearty Comfort Food

beef chuck

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is a budget-friendly option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon is cost-effective.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers are milder, while bell peppers are typically cheaper.

Heat olive oil in the Instant Pot.

Add chopped onion and green bell pepper; sauté until softened.

Stir in minced garlic and diced scotch bonnet pepper; cook until fragrant.

Add cubed beef stew meat; brown on all sides.

Stir in crushed fire-roasted tomatoes and beef broth; bring to a boil.

Add rinsed pearl barley, dried thyme, and ground clove; stir to combine.

Seal the Instant Pot and cook on high pressure for a specified time (not provided in description).

Release pressure and stir; adjust seasoning as necessary.

Serve with fresh parsley and lime wedges if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens