Beef Barley Soup One Pot One Pot Recipes Heat butter and oil in a large nonstick pot over medium high heat. add meat and cook until golden brown then, saute onion, garlic, salt, pepper, italian seasoning until fragrant. add tomato sauce, tomato paste, broth. cover and cook for 25 minutes. mix in potatoes, celery, carrots, barley. cover and cook for 25 minutes. Add 1 to 2 tablespoons (15ml – 30ml) olive oil in instant pot. make sure to coat the oil well over the whole bottom of the pot. place the seasoned side of the chuck roast in instant pot, then season the other side of the chuck roast with kosher salt and ground black pepper.
Instant Pot Beef Barley Soup Recipe Little Spice Jar Return the beef to the pot. season with ½ teaspoon salt and ¼ teaspoon pepper. increase the heat and bring soup to a boil. as soon as the soup boils, reduce the heat to low, cover, and simmer for 1 hour (or until beef is tender). add the quick barley, cover, and simmer for 10 15 more minutes (or until barley is tender). Saute: season the stew meat with a good pinch of salt and pepper. heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. add ½ the stew meat and brown on all sides for about 2 3 minutes total. remove meat to a plate and repeat with the second batch and the second tablespoon of oil. In a pot, heat olive oil. sauté meat until slightly brown, approximately 10 minutes. when meat is browned, add veggies and sauté for an additional 5 minutes. add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). stir to combine. turn the pot on high and bring the soup to a boil. This will yield a creamier (less broth y) soup. stir well to combine and cover. reduce the heat to medium low and cook for about 30 35 minutes, stirring every 15 minutes or so. add the kale, stir well and cook for 5 more minutes, covered. serve with crusty bread.
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