1poundsirloin steak or chuck roastcut into 1 to 2 inch cubes
2cloves of garlicminced
4carrotspeeled and sliced
2stalks of celereyminced
4cupsbeef stocklow sodium
16ouncesdiced tomatoesor crushed tomatoes
1sprig fresh thymeor ½ teaspoon dried thyme leaves
Turn pressure cooker to saute function. Once heated, add in oil, beef chunks, carrots, celery, and onion.
Saute until beef is browned on all sides and the vegetables begin to soften. Add in garlic and saute 1 minute longer. Turn Instant Pot OFF. Add in stock and scrape up the bottom of the pressure cooker to remove any browned bits.
Add in diced tomatoes, barley, bay, thyme, Worcestershire, salt, and pepper.
Place lid on Instant Pot and close valve to sealed. Set to cook on high pressure for 20 minutes.
Allow pressure to release naturally for 15 minutes.
Remove bay leaves and the sprig of thyme and serve.
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. Celery and Carrots: They both add incredible flavor to the soup, but omit one or the other if desired.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 15 minutes. Total Time 60 minutes.