A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It’s seriously the simplest, most delicious soup. And it’s healthy too!
YIELD: 6-8 SERVINGS
1 ½ pounds stew meat
salt and pepper
2 tablespoons oil
10 baby bella mushrooms, quartered
3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
6-8 cloves garlic, minced
6 cups low sodium beef broth (or vegetable)
1 cup water
2 bay leaves
½ teaspoon dried thyme
1 large potato, shredded (using a food processor or grater)
2/3 cup pearl barley, rinsed
- Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
- Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
- Visit Comforting Beef Barley Soup @ littlespicejar.com for full directions.