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5 from 6 votes

Pressure cooker (Instant pot) beef and barley soup

This pressure cooker dump and start beef and barley soup recipe is so warming and comforting, easy to make and will please even a picky eater. Instant pot soup recipe that will become your perfect weeknight dinner. 
Prep Time15 mins
Cook Time20 mins
Total Time32 mins
Course: Main Course, Soup
Cuisine: American
Keyword: instant pot barley soup
Servings: 6 servings
Calories: 138kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 lb beef stew meat (cut in 1/2 inch pieces)
  • 2 tablespoon olive oil
  • 6 oz mushrooms sliced
  • 1 onion chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme fresh if possible
  • 2 garlic cloves minced
  • 4 cups broth (beef, veggie or chicken)
  • 2 cups water
  • 3 carrots peeled and cut into 1/2 inch pieces
  • 1/2 cup pearl barley

Instructions

  • Add all the ingredients into your instant pot and stir.
  • Lock the Instant Pot lid, push on SOUP button and adjust to 20 minutes.
  • Naturally release the pressure.
  • Before serving sprinkle some chopped cilantro on top.

Notes

For Weight watchers: myWW green plan 6 points,myWW blue plan 6 points,myWW purple plan 4 points per serving (all calculations are done by adding ingredients to Weight watchers app calculator)

Nutrition

Calories: 138kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 288mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5485IU | Vitamin C: 5.2mg | Calcium: 23mg | Iron: 0.8mg