1poundsirloin steak or chuck roastcut into 1 to 2 inch cubes
1teaspoonkosher saltdivided
1-½teaspoonpepperdivided
1smallonionminced
2clovesgarlicminced
4largecarrotspeeled and sliced
2stalksceleryminced
4cupslow-sodium beef stock/brothlow sodium
16ouncesdiced tomatoesor crushed tomatoes
2bay leaves
1sprig fresh thymeor ½ teaspoon dried thyme leaves
1tablespoonWorcestershire sauce
1tablespoonprepared Horseradishoptional
½cuppearl barleyrinsed
Instructions
Turn the pressure cooker to saute function, add oil, and let heat for a minute. While the oil is heating, season the meat evenly with ½ teaspoon of salt and pepper.
Once the oil is heated, add in the beef, carrots, celery, and onion. Saute until the beef is browned on all sides and the vegetables begin to soften. Add in garlic and saute for 1 minute longer. Turn Instant Pot OFF.
Add in 1 cup of beef stock and scrape up the bottom of the pressure cooker to remove any browned bits using a wooden spoon or spatula.
Add the remaining broth, tomatoes, bay leaves, thyme, ½ teaspoon of salt, 1 teaspoon of pepper, Worcestershire Sauce, and prepared horseradish, if using.
Rinse the barley using a fine mesh strainer and then stir into the remaining ingredients in the inner pot.
Place the lid on the Instant Pot and close the valve to seal. Set to cook on high pressure for 20 minutes.
Allow pressure to release naturally for at least 15 minutes. Then open the lid and remove the bay leaves and the sprig of thyme. Serve warm.
Video
Notes
Beef: Sirloin beef, chuck roast, or stew meat are all great options for this Beef and Barley Soup. Either purchase a whole sirloin steak or chuck roast and cut yourself into approximately 2-inch cubes, or purchase stew meat that has already been cubed for you. Saute: It is NOT necessary to saute the beef and vegetables first, but it does add a depth flavor to the final soup.If using FROZEN cubed beef, do not saute the beef. Instead just saute the onions, carrots, and celery if desired, and then add the beef with the remaining ingredients. Adjust the cooking time to 30 minutes. Barley: Be sure to use pearled barley, not quick-cook barley for best results. Tomatoes: Diced tomatoes or crushed tomatoes both work well to add flavor to the broth, it just comes down to preference or using what you have on hand. Storage: Store cooled, leftover soup in the refrigerator for up to 3 days. You can also freeze the cooled soup for up to 3 months. Keep in mind, you may need to add a splash of stock or water when reheating, as the barley absorbs some of the liquid as it sits.Prep Time is 10 minutes. Time to come to pressure 15 minutes. The time to cook is 20 minutes. Time to release pressure is 15 minutes. Total Time 60 minutes.