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Beef and Mushroom Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean beef stew meat, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup pearl barley
  • 4 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the beef and cook until browned on all sides, about 4 minutes.
  • Add the onion, carrots, celery, and mushrooms. Stir and cook for 3 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 30 seconds. Turn off sauté mode.
  • Add the pearl barley, beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  • Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Remove the bay leaves. Stir in the fresh parsley before serving.

Notes

Rinse the barley well before adding it to remove excess starch and keep the broth clear. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap thyme for rosemary if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife