Instant Pot Beef Barley Stew Food

INSTANT POT® BEEF AND BARLEY SOUP

Steps:

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
• Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Turn the Instant Pot on Saute mode. Once hot add the oil. Toss the beef with flour, salt, and pepper. Add to the instant pot and brown on both sides, about 5-7 minutes. You may want to do this in two batches to get a more intense flavor since the beef will brown more. Remove the beef and set aside.
• Add the onions, celery, and carrots. Cook for 4-5 minutes. Add the tomato paste and garlic. Cook until fragrant, about 1 minute.
• Add the beef, beef broth, bay leaves, thyme, and pearl barley. Stir together.
• Close the Instant Pot and press the Soup/Stew button and set for 25 minutes. Let pressure release naturally once finished cooking. Open and add the potatoes. Let cook for 5 minutes until potatoes warm up. Season with salt and pepper.
• Slow Cooker Option: Follow steps 1 and 2 using a large pan. Add those ingredients to the slow cooker along with the broth, bay leaves, thyme, and barley. Cook on low for 8 hours. Stir in the potatoes and let cook for 10 minutes more or until potatoes are warmed through. Season with salt and pepper.

INSTANT POT BEEF STEW

Steps:

• In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
• When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.
• Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.
• To thicken beef stew: Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
• Serve hot.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess. In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned.
• Add in the rest of the ingredients and then stir until combined. Use the soup button and cook for 30 minutes. You can either release the steam manually or let it naturally release, the choice is up to you. Stir and serve.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Season the beef cubes with salt and pepper. Set aside.
• Press the Sauté button on your pressure cooker. When display reads HOT, add the oil. Swirl around the bottom.
• Add the beef chunks to the hot oil in batches and cook just until all sides are browned. Remove the browned meat with a slotted spoon and place in a large bowl while continuing with the additional batches.
• Add the diced onions to the remaining oil in the pressure cooker and cook until tender and browned, about 7 minutes stirring often to keep them from sticking.
• Pour the chicken stock into the pressure cooker and use a flat wooden turner to scrape ALL of the cooked on bits off the bottom of the liner. Seriously get in there and scrape it as much as possible...as in 1 to 2 minutes of scraping or you risk getting a burn notice.
• Add the browned beef, beef stock, Worcestershire sauce, brown sugar, potatoes, carrots, barley, thyme leaves, bay leaves and beer to the pressure cooker.
• Press the "Cancel" button. Secure the lid and make sure the pressure knob is in the "Sealing" position. Press the "Manual" or "Pressure Cook" button and use the - and + buttons to adjust the time to 15 minutes on High Pressure.
• When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
• Taste and adjust the seasonings if needed and serve.

INSTANT POT BEEF & BARLEY STEW

Steps:

• Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
• Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

31 BEST INSTANT POT BEEF RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quick beef dinner in 30 minutes or less!

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Set Instant Pot to Sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
• Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press Cancel.
• Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW

Steps:

• Heat oil in large skillet and brown beef well on both sides and place into pot.
• Chop coarsely: garlic and onions then place into cooker.
• Cut carrots into large chunks and put into pot.
• Peel potatoes and put into pot.
• Add barley, rinsed until clear, to pot.
• Place everything else into pressure cooker.
• Bring to high and cook 2 hours.
• Let pressure come down naturally before opening.

INSTANT POT BEEF AND BARLEY SOUP

Steps:

• Turn your Instant Pot to the saute setting. While it is heating up pat the beef dry and season it with the salt and pepper. When the display says HOT add in 1 Tbsp of the oil and swirl it around. Add in the beef and let each piece touch the bottom of the pot so that it can brown well. You may have to work in batches. Let the beef sit for about 3-5 minutes and then turn each piece over and brown on the other side. Scrape the beef to one side of the pot and add in the other tablespoon of oil. Add in the onion and mushrooms and saute for about 3 minutes. Then add in the garlic and let it cook for about 30 seconds.
• Add in the broths and scrape the bottom of the pot. Stir in the tomato paste, worcestershire, bay leaf, thyme, carrots and barley.
• Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button or manual/pressure cook button to 18 minutes. When the time is up let the pot sit for at least 10 minutes, longer if you have the time (I waited until 2o minutes). Move the valve to venting. Remove the lid.
• Stir and taste test. Add additional seasonings to taste. I added in more salt and pepper and worcestershire. Serve with some crusty bread and enjoy!

INSTANT POT BARLEY

Steps:

• Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.
• Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.
• When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."
• Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.

INSTANT POT HAMBURGER SOUP WITH BARLEY

Steps:

• Push instant pot SAUTE button. Heat oil and add chopped onions. Cook onions for 5 minutes, stiring. Add ground beef and cook for another 3-5 minutes until browned.
• Add the rest of ingredients and stir. Close and lock the lid. Pressure cook for 20 minutes. Quick release the pressure once cooked.

INSTANT POT BEEF AND BARLEY SOUP

Steps:

• Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
• Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
• Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
• Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.

BEEF STEW WITH BARLEY (CROCK POT)

Steps:

• Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
• Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
• Season with salt if needed.
• Serve and garnish with fresh parsley and sprinkle with paprika if desired.
• Enjoy!

THE BEST INSTANT POT BEEF STEW

Steps:

• Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
• In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the garlic and saute another 2 minutes until fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. ( add red wine now as well if desired).
• Pour a small amount of the broth mixture into the bottom of the Instant Pot and deglaze by scraping the browned bits off of the bottom of the pot. Pour more broth in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add in the rest of the ingredients and then stir until combined. Use the high-pressure button and cook for 35 minutes.
• Let the pot naturally release for 10 minutes then remove the lid according to the manufacturer's instructions.
• Stir and serve.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

INSTANT POT BEEF BARLEY SOUP

Steps:

• Plug in your electric pressure cooker and set it to the saute setting. Once it's heated, add the oil to the pan and heat. Add the beef cubes meat and saute for 4-5 minutes, stirring the meat pieces once.
• Add carrots, celery and chopped onion and cook for 4 more minutes, stirring occasionally and scraping any browned bits from the bottom of the pot.
• Mix in tomato paste, stirring to incorporate.
• Add beef stock and barley, plus thyme, garlic powder, salt and pepper. Stir one more time, then add the Instant Pot lid and set to seal.
• Set the pressure cook on high pressure for 20 minutes. When the cooking time is complete, let it do a natural release for 10 minutes.
• Let any remaining pressure out with a quick release and remove the lid.
• Ladle into your favorite soup bowls and garnish with parsley.Serve alongside a side of crusty bread.