Instant Pot Hearty Beef and Vegetable Soup with Barley Recipe
This hearty Instant Pot beef and vegetable soup with barley is a comforting, high-protein meal packed with tender beef, vegetables, and wholesome barley.
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Ingredients
- Olive oil or neutral oil for cooking
- 800 – 850 grams Bone-in beef shin
- 650 – 750 grams mixed vegetables such as: onion leeks, carrots, celery, butternut, cauliflower, courgette (zucchini)
- 3 garlic cloves crushed
- 1 tsp dried parsley or mixed herbs
- ½ - ¾ cup pearly barley
- 2 bay leaves
- Bouquet garni with the following stalks of fresh herbs: Rosemary Thyme (3 stalks), parsley, sage (optional)
- 400 gram tin of chopped peeled tomatoes
- 1250 ml 5 cups total stock (use all beef or a combo of mainly beef, some chicken and vegetable stock – you will need 5 stock cubes or sachets for 1250ml water)
- Chopped fresh parsley for garnish optional
- Freshly grated Parmesan for garnish optional
Instructions
- Heat the Instant Pot to Sauté and add a splash of oil.
- To stop the beef shin curling while frying, snip through the firm connective tissue around the edges. Cut in 3 to 4 places with kitchen scissors.
- Season the meat very well on both sides with salt and pepper and fry in batches on both sides until browned (the meat does not need to be cooked all the way through). Once browned, set the meat aside.
- Add a splash more oil to the Instant Pot bowl and add all your vegetables. Give them a good mix and allow them to cook for a few minutes. Put the lid on the Instant Pot to generate a little steam.
- Add the garlic and dried herbs to the pot along with the tin of tomatoes, and barley and give it a good mix. Add the stock, bay leaves and bouquet garni.
- Nestle the browned beef back into the pot, making sure the meat is submerged below the liquid.
- Seal the Instant Pot and set it to Pressure Cook on High for 50 minutes.
- Serve with bread rolls crisped up in the Air Fryer or oven.
Notes
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat until heated through.
Servings: 6