This Instant Pot soup comes together in 60 mins and is full of flavor. No Instant Pot? No problem! Prepare the recipe as directed in Steps 1 and 2, substituting a Dutch oven (perfect for making comforting soups and stews), over medium-high for an Instant Pot. Omit Step 3. Bring mixture in Dutch oven to a boil over high. Reduce heat to medium-low, and simmer, covered, until beef is fork-tender, about 1 hour and 45 minutes. Proceed with recipe as directed in Steps 4 and 6, omitting step 5.

Karen Rankin

Gallery

Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop 1 of the onions into 1-inch pieces, and chop 2 of the celery stalks into 1⁄2-inch pieces; set aside. Cut remaining onion and 2 celery stalks in half crosswise; set aside.

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  • Preheat Instant Pot (or other programmable pressure cooker) to the “Sauté” setting. Sprinkle beef with salt and 1⁄2 tsp. of the pepper. Add oil to preheated pot. Add beef; cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from pot; set aside. Add mushrooms; cook, stirring often, until tender and browned, about 5 minutes. Remove from pot; set aside. Add the chopped onion and celery pieces; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Return beef and mushrooms to pot. Stir in broth, carrot, tied thyme sprigs, the halved onion and celery, and remaining 1⁄4 tsp. pepper.

  • Close lid on the Instant Pot, making sure valve is in the sealed position. Select “Manual,” and set the pot to 30 minutes on high pressure.

  • Meanwhile, fill a medium saucepan with water; add barley. Bring to a boil over high; cook until tender, about 10 minutes. Drain.

  • When the cook time on the Instant Pot ends, carefully flip the valve to do a quick release. Once the pressure has come down, remove the lid.

  • Remove and discard carrot, onion and celery halves, and tied thyme sprigs. Skim fat from top of soup. Stir in cooked barley. Sprinkle with thyme leaves.