how long to cook barley in instant pot

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This Instant Pot Beef Barley Soup is a delicious, comforting recipe for colder months, and it comes together easily in the pressure cooker. It's also freezer-friendly!

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This Instant Pot Beef Barley Soup is basically like comfort in a bowl, I think we can all agree on that right?!

Did you know just how easy it is to make too?!

I know, I know. You're probably wondering just why you should bother to make soup in your Instant Pot to begin with since most soups tend to be one pot meals as it is. Well, my friends, I insist there is even less clean up with this Instant Pot Beef Barley Soup than if you were to make it on the stovetop, and it will take you WAY less time as well while still ensuring super tender beef.

I don't know if I can quite beat my mom's homemade beef barley soup, but this Instant pot version sure does come close, and you don't need to run out to the store to grab a whole bunch of ingredients either.

I always keep a few staple veggies on hand at home because they usually last for at least 2-3 weeks and you don't need to run out and grab more all the time, like onions, celery, garlic and carrots. And when you go to make this Instant Pot Beef Barley Soup, they'll be right there on hand!

I also like to keep barley along with my dry lentils, canned beans, quinoa and rice to ensure I keep my pantry fully stocked. Really, life is just easier when you have a well-stocked kitchen with healthy ingredients that tend to be more than just the essentials. It makes soup season SO much easier 😉

How to Make Instant Pot Beef Barley Soup

Let's get right to the nitty gritty though now shall we?

This Instant Pot Beef Barley Soup requires about 2 pounds of stewing beef, but you can easily cut this recipe in half depending on how many people you're cooking for or whether or not you're meal prepping. This big pot of soup actually makes 8 servings so you very well may want to cut it in half.

But this Instant Pot Beef Barley Soup is also freezer-friendly, meaning you can throw it in the freezer in a glass container and pull it out at the last minute for dinner – imagine this with a crusty loaf or bread or a salad and it's a full meal!

You definitely want to make sure you have the carrots, onions and celery in addition to the stewing beef, and about a cup of dry pearl barley is all you need. Make sure that you place it floating on top of all the other ingredients as it says in the instructions to ensure it doesn't stick to the bottom but other than that you're golden!

I typically don't have a long cook time on any type of Instant Pot soup because whenever you pressure cook anything, it cooks up way faster than normal but you'll see here that I'm recommending a higher cook time of 8 minutes for this Instant Pot Beef Barley Soup.

You want to ensure that the meat gets a nice brief browning beforehand and then you will pressure cook for almost ten minutes to ensure the barley is completely cooked through.

In terms of using beef broth, you can use store bought, whip some up from a bouillon cube, or homemade beef stock would also be fantastic. It just depends on what you have on hand. I do know that homemade provides a richer broth though so that is the ideal choice!

You'll notice I left out the traditional potatoes from this beef barley soup because I feel as though potatoes don't cook as well in a pressure cooker unless you're specifically making potato soup or mashed potatoes.

You don't want the starch to overpower this soup and you also don't want to go to the trouble of rinsing the potatoes beforehand or grating them (I've seen that trick before).

The whole point of Instant Pot cooking is to make everything simple and easy and hopefully you'll find that's the case with this Instant Pot Beef Barley Soup!

Will you be making this Instant Pot Beef Barley Soup?

If you're looking for other delicious Instant Pot soup recipes, be sure to check out this hearty Instant Pot lasagna soup or this Instant Pot pho recipe – both delicious options for soup season!

If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I'd love to see what you come up with!

• These are the square glass meal prep bowls I use in this recipe
• If you're looking to stock your freezer with grass-fed beef, then check out Butcher Box – they're an awesome way to cut down on shopping time

5-Day Instant Pot Challenge!

Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!

• 1 tbsp olive oil
• 1 lb stewing beef, cut into 1/2 inch pieces
• 1 cup dry pearl barley
• 1 (796mL) can diced tomatoes
• 4 cups beef broth
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 2 tsp Italian seasoning
• 1 (224g) package mushrooms, quartered

• Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteeing another 2 min.

• Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.

• Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!

Calories: 288 kcal | Carbohydrates: 25 g | Protein: 16 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 40 mg | Sodium: 522 mg | Potassium: 711 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 2739 IU | Vitamin C: 12 mg | Calcium: 77 mg | Iron: 4 mg

how long to cook barley in instant pot

Source: https://eatinginstantly.com/instant-pot-beef-barley-soup/

Posted by: charonpree1959.blogspot.com

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