This delicious and satisfying classic soup is full of flavor, tender beef and perfectly cooked barley and made in (almost) an instant using the Instant Pot or any pressure cooker. A perfectly scrumptious, warm you up from the inside, meal! If you happen to have left-over London broil, just omit the beef stew meat and add your left-over London broil, (diced), instead.
Course Main Course, Soup
Cuisine American
Keyword Barley, Beef Roast, Soup
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Equipment
1 Instant Pot or any pressure cooker
Ingredients
1largeyellow or sweet onionfinely chopped
2-3 celery stalks, with inner leaveschopped
3plumpgarlic clovesminced
1cupcarrotscut into small bite-size pieces
3smallYukon gold potatoespeeled and cut into bite-size dice
1tbspolive oil
1tbspbutter
½tsponion powder
½tspgarlic powder
1½tbspWorcestershire sauce
2tspBetter than Bouillon beef soup base
1tspkosher saltto taste
½tspfreshly cracked black pepperto taste
1½lbsbeef stew meatcut into 1-inch pieces
1cuppearl barley
32ozbeef broth or stock
1cup watermore if needed
1tbsptomato paste
Instructions
Set Instant Pot to Sauté Mode. Add the oil and butter to pot and when butter has melted, add half of the beef. Season lightly with salt and pepper and allow to brown. Transfer the beef to a plate or bowl and brown the remaining beef in the same manner and transfer to plate when browned. ****If using left-over London broil, skip this step
Add onions and celery to the Instant Pot and sauté until onions are translucent, approx. 5 minutes. Add tomato paste and minced garlic and sauté until fragrant, about 1 minute. Add approximately 1 cup of beef stock/broth to the pot. Stir and scrape bottom of pot to deglaze and incorporate browned bits.Cancel Sauté Mode.
Add the onion powder, garlic powder, Worcestershire sauce, salt, pepper, and beef base -- stir to combine with the veggies.Add back the browned stew meat (or left-over London broil), potatoes, pearl barley, remaining beef stock and water.
Close and lock the Instant Pot and set to "meat/stew" (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release when time is up. After pressure has released, open the pot and add the carrots. Close the lid and allow to sit in "warm mode" for 10-15 minutes, until the carrots are crisp tender.Stir soup and taste for seasoning. Add salt, pepper and/or water if needed. Serve and enjoy.