Rich in nutrients and easy to make in the Instant Pot, this soup is perfect for cold days
We can all agree that soups are one of the best winter warmers and this delicious Beef and Barley Soup is no exception. This beefy broth is umami-packed with mushrooms, tomatoes, onions, and garlic that assembles harmoniously into a flavoursome dish, with chopped carrots added right after for a dose of natural sweetness.
Nutritious and wholesome, this soup is complete with thinly sliced top sirloin for its lean, non-greasy texture, and quick-cooking pearled barley for a wholesome finish. The Instant Pot makes quick work of this dish, so the only work you'll need to do is to chop the ingredients up.
Beef and Barley Soup in the Instant Pot
Ingredients
- 28g cremini mushrooms trimmed and quartered
- 1 small onion cut into approximately 1.9cm pieces
- 1 1/2 tbsp tomato paste
- 1 tbsp vegetable oil
- 3 garlic cloves minced
- 1 tsp minced fresh thyme or 1/4 tsp dried
- 1/4 tsp pepper
- 3 cups beef broth
- 1 carrot peeled and cut into approximately 1.9cm pieces
- 1 tbsp soy sauce
- 226g top sirloin steak trimmed and cut into approximately 0.6cm pieces
- 1/4 cup quick-cooking barley
- 2 tbsp minced fresh parsley
Instructions
- Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to Instant Pot along with broth, carrot, and soy sauce. Lock lid in place, then select Soup Program (for chunky soups).
- Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.
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