Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- salt and pepper to taste
- 3 tablespoons avocado oil, divided, or as needed
- 8 ounces sliced cremini mushrooms
- 1 ½ cups roughly chopped carrots
- 1 ½ cups roughly chopped onions
- 1 cup roughly chopped celery
- 2 cloves garlic, minced
- ½ cup dry red wine
- 2/3 cup pearl barley, rinsed
- 1 tablespoon tomato paste
- 2 bay leaves
- ½ teaspoon ground thyme
- ½ teaspoon beef bouillon base
- 1 pinch red pepper flakes, or more to taste
- 6 cups no-salt-added beef broth
Directions
Step 1
Generously season beef with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Cook’s Note:
The barley will be al dente.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 362 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat5g | 25% |
Cholesterol42mg | 14% |
Sodium344mg | 15% |
Total Carbohydrate26g | 9% |
Dietary Fiber6g | 23% |
Total Sugars5g | |
Protein20g | |
Vitamin C7mg | 37% |
Calcium51mg | 4% |
Iron3mg | 15% |
Potassium638mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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