Name: Instant Pot® Beef And Barley Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Beef stew meat, cut into bite-sized pieces - 1 pound; Salt and pepper to taste - 1 pound; Avocado oil, divided, or as needed - 3 tablespoons; Sliced cremini mushrooms - 8 ounces; Roughly chopped carrots - 1 ½ cups; Roughly chopped onions - 1 ½ cups; Roughly chopped celery - 1 cup; Garlic, minced - 2 cloves; Dry red wine - ½ cup; Pearl barley, rinsed - ⅔ cup; Tomato paste - 1 tablespoon; Bay leaves - 2; Ground thyme - ½ teaspoon; Beef bouillon base - ½ teaspoon; Red pepper flakes, or more to taste - 1 pinch; No-salt-added beef broth - 6 cups

Ingredients for - Instant Pot® Beef And Barley Soup

1. Beef stew meat, cut into bite-sized pieces 1 pound

2. Salt and pepper to taste 1 pound

3. Avocado oil, divided, or as needed 3 tablespoons

4. Sliced cremini mushrooms 8 ounces

5. Roughly chopped carrots 1 ½ cups

6. Roughly chopped onions 1 ½ cups

7. Roughly chopped celery 1 cup

8. Garlic, minced 2 cloves

9. Dry red wine ½ cup

10. Pearl barley, rinsed ⅔ cup

11. Tomato paste 1 tablespoon

12. Bay leaves 2

13. Ground thyme ½ teaspoon

14. Beef bouillon base ½ teaspoon

15. Red pepper flakes, or more to taste 1 pinch

16. No-salt-added beef broth 6 cups

How to cook deliciously - Instant Pot® Beef And Barley Soup

1 . Stage

Generously season beef with salt and pepper.

2 . Stage

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

3 . Stage

Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery 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 barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.

4 . Stage

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

5 . Stage

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.