Instant Pot Beef And Barley Soup
Description
This Instant Pot beef barley soup features cremini mushrooms, carrots, onion, garlic, and celery cooked in a flavorful broth enhanced with red wine.
Ingredients
•
1 pound beef stew meat, cut into bite-sized pieces
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salt and pepper to taste
•
3 tablespoons avocado oil, divided, or as needed
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8 ounces sliced cremini mushrooms
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1 1/2 cups roughly chopped carrots
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1 1/2 cups roughly chopped onions
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1 cup roughly chopped celery
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2 cloves garlic, minced
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1/2 cup dry red wine
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6 cups no-salt-added beef broth
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2/3 cup pearl barley, rinsed
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1 tablespoon tomato paste
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2 bay leaves
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1/2 teaspoon ground thyme
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1/2 teaspoon beef bouillon base
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1 pinch red pepper flakes, or more to taste
Directions
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.