Hard African Bread Soup

Instant Pot Beef And Barley Soup

Name: Instant Pot Beef And Barley Soup
Prep time: 33 min
Cook time: 82 min
Total time: 115 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 pound beef stew meat , cut into bite-sized pieces; salt and pepper to taste; 3 tablespoons avocado oil , divided, or as needed; 8 ounces sliced cremini mushrooms; 1.5 cups roughly chopped carrots; 1.5 cups roughly chopped onions; 1 cup roughly chopped celery; 2 cloves garlic , minced; 0.5 cups dry red wine; 6 cups no-salt-added beef broth; 0.67 cups pearl barley , rinsed; 1 tablespoon tomato paste; 2 bays leaves; 0.5 teaspoons ground thyme; 0.5 teaspoons beef bouillon base; 1 pinch red pepper flakes , or more to taste

Total Time

1h 55m

33m prep · 82m cook

Servings

4 people

Rating

—

Difficulty

Hard

22 views

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This Instant Pot beef barley soup is loaded with veggies and is stick-to-your-ribs delicious. Serve with lots of crusty bread, and enjoy!

Ingredients

1 pound beef stew meat , cut into bite-sized pieces
salt and pepper to taste
3 tablespoons avocado oil , divided, or as needed
8 ounces sliced cremini mushrooms
1.5 cups roughly chopped carrots
1.5 cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic , minced
0.5 cups dry red wine
6 cups no-salt-added beef broth
0.67 cups pearl barley , rinsed
1 tablespoon tomato paste
2 bays leaves
0.5 teaspoons ground thyme
0.5 teaspoons beef bouillon base
1 pinch red pepper flakes , or more to taste

Instructions

1

Generously season beef with salt and pepper.
2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
3

Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.
4

Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil 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 beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.
5

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
6

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.