I can never choose between beef and barley or mushroom and barley soups. Instant Beef, Barley & Mushroom Soup has it all in a rich, flavorful broth.
- 1-¼ cup Diced onion (about 1 small onion)
- ½ cups Diced celery (about 1 stalk)
- ½ cups Diced carrot (about 1 small carrot)
- 2-½ pounds Beef, cubed
- 1 pint Beef broth
- 1-½ cup Barley
- 8 ounces, weight White mushrooms, sliced
- 2 cups Water
- 1 tbsp Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Marjoram
Put all the ingredients in an 8 quart Instant Pot. Mix well and smooth the surface to level it. Lock the pot lid and turn the steam release handle to “Seal”.
Press the “Meat/Stew” or “Pressure Cook” button for 5 minutes. Go away.
While you are away, the Instant Pot will take approximately 20-22 minutes to reach pressure, then it will beep and begin the 5 minute countdown. It will emit several beeps at the end of the countdown.
Once he’s finished, carefully turn the release handle to “Ventilation”. Steam will immediately shoot upwards out of the steam outlet. It will take about 7 minutes to fully release. Once the pressure gauge drops back into the lid, you can safely unlock and open the jar.
Stir and serve. If the stew sits, the barley will continue to expand, absorbing more liquid. Therefore, water will need to be added in order to reheat leftovers. The stew will keep for several days in the refrigerator or can be frozen. You can also prepare all the ingredients and freeze them in a large 2 gallon bag to add to the jar when you are ready to use them.
Tip: Place an empty two-gallon bag in your pan insert, then fill it with the ingredients. Close the bag and place the whole insert with the bag in your freezer. Once frozen, you can remove the bag from the insert and it will remain frozen in a “jar” shape. When you’re ready to go, simply remove it from the bag and the frozen ingredients will slide right into the Instant Pot!