Instant Pot® Beef And Barley Soup

Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!

Step: 1

Generously season beef with salt and pepper.

Step: 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.

Step: 3

Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.

Step: 4

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 5

Release pressure using the natural-release method according to manufacturer’s instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Per Serving: 362 calories; protein 20.1g; carbohydrates 25.8g; fat 18.1g; cholesterol 41.8mg; sodium 343.6mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.