Instant Pot Beef Barley Soup | Tested by Amy + Jacky
"Easy Step-by-Step: How to cook Beef Barley Soup. Tender juicy beef, fluffy al dente barley, and sweet sautéed veggies in a rich umami-savory-beefy soup. Deliciously comforting healthy meal packed with deep layers of flavors...."
INGREDIENTS
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2 pounds (950g) beef chuck roast (, cubed 1¼ inch after browning (see notes))
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1 - 2 tablespoons (15ml - 30ml) olive oil
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1 (250g) large onion (, roughly sliced)
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3 (275g) medium carrots (, chopped)
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3 ribs (290g) celery (, chopped)
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6 (25g) garlic cloves (, minced)
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2 bay leaves
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1 teaspoon (1g) dried thyme
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2 tablespoons (30g) tomato paste
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5 cups (1.25L) unsalted chicken stock or good quality beef stock
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¼ teaspoon (2g) fine salt
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1 tablespoon (15ml) regular soy sauce
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1 tablespoon (15ml) fish sauce ((can substitute with 1 tablespoon regular soy sauce))
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¾ cup (150g) pearl barley
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Kosher salt and ground black pepper to taste
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Italian Parsley
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Thymes
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