Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Instant Pot Beef and Barley Soup

8

servings

50 MINUTES

total time

Ingredients

**SAUTE**

1 teaspoon oil

1 pound stew meat

1 small onion minced

**THEN ADD**

2 cloves of garlic minced

**ADD**

4 carrots peeled and sliced

4 cups beef stock low sodium

15 oz can diced tomatoes

1/2 cup pearl barley (RINSED)

2 bay leaves

1 sprig fresh thyme

1/2 teaspoon kosher salt

1 teaspoon pepper

**STIR IN**

1 teaspoon Worcestershire sauce optional

Directions

1. Turn pressure cooker to saute function. Once heated, add in oil, beef chunks and onion.

2. Saute until beef is browned on all sides and then add in garlic and saute 1 minute longer. Turn Instant Pot OFF. Add in stock and scrape up bottom of the pressure cooker to remove any browned bits.

3. Add in carrots, diced tomatoes, barley, bay, thyme, salt and pepper.

4. Place lid on Instant Pot and close valve to sealed. Set to cook on high pressure for 20 minutes.

5. Allow pressure to release naturally for 15 minutes.

Before serving, remove bay leaves and thyme and stir in 1 teaspoon worcestershire sauce.

Notes

I used Sirloin for this recipe to keep the Beef and Barley Soup light, you can use stew meat or chunks of chuck roast as well.

If you omit Worcestershire sauce, use 1 teaspoon kosher salt instead of 1/2 teaspoon.

Time to come to pressure 15 minutes. Time to cook 20 minutes.Time to release pressure 15 minutes. Total Time 50 minutes.

8

servings

50 MINUTES

total time
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