Instant Pot Beef and Barley Soup

Step 1

Turn pressure cooker to saute function. Once heated, add in oil, beef chunks, carrots, celery, and onion.

Step 2

Saute until beef is browned on all sides and the vegetables begin to soften. Add in garlic and saute 1 minute longer. Turn Instant Pot OFF. Add in stock and scrape up the bottom of the pressure cooker to remove any browned bits.

Step 3

Add in diced tomatoes, barley, bay, thyme, Worcestershire, salt, and pepper.

Step 4

Place lid on Instant Pot and close valve to sealed. Set to cook on high pressure for 20 minutes.

Step 5

Allow pressure to release naturally for 15 minutes.

Step 6

Remove bay leaves and the sprig of thyme and serve.