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  • stevecowles

Instant Pot Beef & Barley Soup

Updated: Feb 3, 2023

I've been experimenting with the Instant Pot again, I've been wanting to try this one for a while and happened across some diced beef on the reduced sale in Tesco so the time had come.


This is quite a tasty soup and very easy to make, I'm sure I'll do it again. In due course, I will add it to my recipe book (see my main website). The recipe is based on one I found on YouTube (Pressure Luck Cooking) but scaled to UK supermarket pack sizes.


I got 4 decent servings from it and believe it works out at around 340 calories although it is quite high in carbs.



Ingredients

  • 500 to 600g Diced Beef

  • 2 tbsp Olive Oil

  • 1 x Medium Onion

  • 4 x Cloves of Garlic

  • 2 or 3 Medium Carrots

  • 2 Stalks Celery

  • ¾ Cup (120g) Pearl Barley

  • 950ml (4 Cups) Water

  • ½ tsp black pepper

  • 1 tsp Dried Sage

  • ½ tbsp Worcestershire Sauce

  • 2 x Beef stock pot

  • 2 Bay leaves


Cooking Instructions

  1. Chop the onions finely, carrots and celery

  2. Sauté in the olive oil in the instant pot until soft

  3. Add in the beef, sauté until brown

  4. Mince the Garlic and add into the instant pot, sauté for 30 seconds

  5. Add the remaining ingredients and stir

  6. Pressure cook for 25 minutes and then allow 15 minutes of natural release

  7. Add salt to taste, I used none, but my stock pots were not reduced sodium

  8. Remove bay leaves and serve

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