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Beef and Barley Soup

By quardart_seisey • Added 12 months ago • Updated 2 days ago

Easy Dinner Prep: 10 mins Cook: 50 mins Total: 60 mins Serves 8

Ingredients (for 8 servings)

2.0 lb Beef Chuck
4.0 tsp Olive Oil
1.0 piece Onion
1.0 piece Rib Celery
2.0 clove Garlic
2.0 cup Carrots
15.0 oz Diced Tomatoes
3.0 piece Red Potatoes
0.67 cup Pearl Barley
6.0 cup Beef Broth
1.0 tsp Salt
0.13 tsp Black Pepper
2.0 piece Sprigs Fresh Thyme
1.0 piece Bayleaf
1.0 cup Frozen Green Beans
1.0 piece Fresh Parsley )

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

349.0

Calories

33.5g

Protein

12.0g

Carbs

17.8g

Fat

3.1g

Fiber

2.9g

Sugar

1.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Season beef with salt & pepper. Place 2 teaspoons oil in the bottom of Instant Pot and set to "Saute". Once hot, work in batches to brown the beef. Place on a plate once browned.

Add remaining 2 teaspoons oil to the Instant Pot and saute the onions and celery until softened. Add the garlic and cook 30 more seconds. Add the beef back in along with the carrots, tomatoes, potatoes, barley, broth, salt, pepper, thyme, and bay leaf. Stir together, place lid on and set valve to "seal". Cook on HIGH PRESSURE for 15 minutes with a 15 minutes natural release followed by a quick release. Remove lid when safe.
Stir in the frozen green beans and place the lid back on for 5 minutes (no need to mess with the setting). Remove bay leaf and thyme sprigs. Serve garnished with parsley and a side of hearty bread.

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