Description
A hearty and nourishing soup made with tender beef stew meat, pearl barley, and a medley of vegetables. Perfect for a cozy night or for meal prep, this Instant Pot version speeds up the cooking time while delivering deep, comforting flavor.
Ingredients
2 pounds beef stew meat, cubed
1 cup pearl barley
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 cups beef broth (halal-friendly)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Instructions
Heat the Instant Pot on sauté mode. Brown the beef stew meat in batches, if necessary, and remove.
Add onions, carrots, and celery to the pot. Sauté for 3-4 minutes until softened.
Stir in garlic, thyme, rosemary, salt, and pepper.
Return beef to the pot and add barley, beef broth, and the bay leaf.
Seal the Instant Pot and cook on high pressure for 30 minutes.
Allow natural pressure release for 10-15 minutes, then quick release any remaining pressure.
Adjust seasoning and serve warm.
Notes
You can freeze this soup for up to 3 months.
For added depth, let the soup sit for 30 minutes after cooking before serving.
Substitute vegetable broth for a vegetarian option using halal-friendly ingredients.