Family Favorite Instant Pot Beef and Barley Soup
Whether you chose to cook this in the slow cooker or pressure cooker your family will love this hearty beef and barley soup.
Ingredients
- 2 tablespoons olive oil
- 1 28 ounce can crushed tomatoes
- 1 3-4 pound chuck roast cubed
- 2 onions diced
- 1 small can tomato paste 6 ounces
- 1 teaspoon dried oregano
- ½ cup red wine
- 4 cups water
- 1 tablespoon beef better than bouillon
- 5 carrots peeled and chopped
- ⅓ cup soy sauce
- 2 tsp. worcestershire sauce
- ¾ cups pearled barley
Instructions
- Put the Instant Pot on to Saute and have your meat chunks into 1 inch cubes, season with salt and pepper.
- Saute the meat in batches if necessary with some avocado oil or olive oil.
- Remove the meat once browned about 2 minutes per side and place on a plate.
- To the pot saute the onion then add in the tomato paste and dried oregano. Stir that for a couple minutes then add in your tomatoes.
- Return the meat to the pot and turn off the saute button.
- Next add in the wine, water, and better than bouillon, scraping any bits off the bottom.
- Add to the pot soy sauce, carrots and barley.
- Press the "meat/stew" button on your Instant Pot and let it cook! Mine calls for 35 minutes of cook time, but it'll take about 15 minutes to come to temp. Allow to naturally release for 10 minutes then release the steam and serve it up!