INSTANT POT Beef Barley Soup│BUSY WORK Week Recipe│HEALTHY and delicious Soup Option

simple beginner INSTANT POT recipes ✼ simple INSTANT POT recipe

do you want to learn to cook a simple, simple Beef and Barley Soup in the Instant Pot? I just bought my instant pot and I am BLOWN away by it! I have been experimenting love crazy – SOUPS, YOGURT, BEANS – it makes cooking so simple and fun! Don’t worry if you don’t have an instant pot – you can STILL make this recipe on the STOVE! ❊ See instructions below ❊

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✼ BEEF AND BARLEY SOUP ✼
3 Carrots
1 Bay Leaf
1 cup Barley
1 Celery Stalk
6 cloves Garlic
½ Yellow Onion
10 oz Chuck Steak
8 oz Beef Stew Meat
¾ tsp Dried Basil
¾ tsp Dried Thyme
¾ tsp Dried Rosemary
2 tsp Worcestershire Sauce
8 cups Low Sodium Beef Broth
1 handful Fresh Italian Parsley
Salt and Pepper to taste
Drizzle of Extra Virgin Olive Oil

✼ INSTRUCTIONS FOR INSTANT POT ✼
1. chop all vegetables to your desired size and shape. cut beef to small cubes for slices.
2. Turn on Instant Pot and set to Saute on HIGH.
3. Once heated, add drizzle of olive oil to the pot and then add beef. Add salt and pepper. Allow to cook for 1-2 min without stirring in order to brown. Stir and brown all edges. Remove once browned (not cooked through) with slotted spoon and put in bowl. Wipe instant pot with paper towel to remove liquid. do not wash (we want the brown bits!)
4. Add another drizzle of olive oil to the pot and then add onions and garlic. Add salt and pepper. Cook until fragrant. Then add celery mixture and stir. Add carrots and dried spices. Cook for 2-5 min. Add beef back into pot. Deglaze the pan with 1/4 cup beef broth. Then add all broth to the pot and the barley. Stir. Cover instant pot and set to SEAL (pressure). Set to SOUP (or manual high pressure) for 25 minutes. do a fast release. Stir soup, and then add salt and pepper to taste, along with fresh parsley. Enjoy!

✼ INSTRUCTIONS FOR STOCK POT ON THE STOVE ✼
1. chop all vegetables to your desired size and shape. cut beef to small cubes for slices.
2. Heat stockpot or dutch oven on the stove with drizzle of olive oil.
3. Once heated, add beef. Add salt and pepper. Allow to cook for 1-2 min without stirring in order to brown. Stir and brown all edges. Remove once browned (not cooked through) with slotted spoon and put in bowl. Wipe instant pot with paper towel to remove liquid. do not wash (we want the brown bits!)
4. Add another drizzle of olive oil to the pot and then add onions and garlic. Add salt and pepper. Cook until fragrant. Then add celery mixture and stir. Add carrots and dried spices. Cook for 2-5 min. Add beef back into pot. Deglaze the pan with 1/4 cup beef broth. Then add all broth to the pot. Stir. Cover and cook on medium to high heat until boiling, stirring occasionally. Then, reduce heat and cook for 45 minutes, stirring occasionally. Stir soup, and then add salt and pepper to taste, along with fresh parsley. Enjoy!

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