Can I use quick barley instead?

I don't recommend it - quick barley turns mushy under pressure. Pearl barley holds its chewy texture perfectly in this IP winter stew.

How do I make it thicker or thinner?

For thicker soup, let it sit 10 minutes after cooking. Too thick? Just stir in hot broth until it's just right.

Can I double the recipe?

Absolutely, Just don't fill your Instant Pot past the max line - this beef and vegetable soup expands as it cooks.

Why natural release first?

That 10-minute wait helps the barley absorb liquid evenly and prevents a foamy mess when you quick release.

Can I skip browning the beef?

You can, but those crispy bits add SO much flavor to this pressure cooker soup - trust me.

25-Minute Instant Pot Beef and Barley Soup for Cozy Nights -

Name: 25-Minute Instant Pot Beef and Barley Soup for Cozy Nights
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cubed; 1 cup pearl barley; 4 cups beef broth; 2 cups water; 2 carrots, diced; 2 celery stalks, diced; 1 onion, chopped; 2 garlic cloves, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 bay leaf

25-Minute Instant Pot Beef and Barley Soup for Cozy Nights

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A hearty and comforting Instant Pot beef and barley soup, perfect for cold winter days. This pressure cooker recipe saves time without sacrificing flavor.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Method: Pressure Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb beef stew meat, cubed
1 cup pearl barley
4 cups beef broth
2 cups water
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to sauté mode. Add olive oil.
Brown beef cubes for 5 minutes. Remove and set aside.
Add onion, garlic, carrots, and celery. Sauté for 3 minutes.
Return beef to pot. Add barley, broth, water, salt, pepper, and bay leaf.
Close lid and set valve to sealing. Cook on high pressure for 25 minutes.
Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Remove bay leaf before serving.

Notes

For thicker soup, let it sit for 10 minutes after cooking.
Freezes well for up to 3 months.
Add mushrooms for extra flavor.

Find it online: https://recipeszest.com/instant-pot-beef-and-barley-soup-recipe/