Description
Easy Instant Pot Ground Beef Barley Soup has a flavorful broth filled with tender beef, fresh vegetables and herbs. Add some crusty bread and you’ve got the perfect meal for a cold day.
Ingredients
Scale
- 1 Tbs olive oil
- 1 lb lean ground beef
- 1/4 cup dry sherry
- 3/4 cup celery (2 medium stalks), diced
- 3/4 cup carrots (2 medium carrots), diced
- 1 shallot, minced
- 3/4 cup pearled barley
- 1 lb mushrooms, sliced
- 1 Tbs fresh thyme leaves or 1 tsp dried thyme
- 1/2 Tbs fresh rosemary or 1/2 tsp dried rosemary
- 2 tsp worcestershire sauceĀ
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups vegetable, chicken, or beef broth
Instructions
- Set the ‘saute’ function on the Instant Pot or pressure cooker and heat 1 Tbs olive oil. Then add in 1 lb lean ground beef and break it up with a spatula or spoon, stirring occasionally until it’s browned.
- Strain off the excess liquid before moving on to the next step otherwise you’ll end up with a greasy soup.
- Add 1/4 cup sherry and stir, scraping brown bits off the bottom of the pot.Ā
- Next add 3/4 cup carrots, 3/4 cup celery and 1 shallot and stir, still on the saute setting, for 3 minutes until the veggies are fragrant.
- Then add all the remaining ingredients including 3/4 cup barley, 1 lb mushrooms, 1 Tbs fresh thyme, 1/2 Tbs fresh rosemary, 2 tsp worcestershire sauce, 1 tsp salt, 1/2 tsp pepper and 5 cups vegetable broth and stir until everything’s all mixed up together.Ā
- Set the Instant Pot on the manual setting for 20 minutes. It will take about 10 minutes for the Instant Pot to come up to pressure and seal, then the 20 minute timer will count down. Ā Once the timer goes off, don’t release the pressure quite yet. Ā Let it hang out for another 10 minutes so that some of the pressure naturally releases.
- Finally, release the remaining pressure and remove the lid. If adding the fresh parsley, stir it in at this point, and then enjoy!