Learn how to make a hearty and delicious Instant Pot beef and barley soup with pesto drizzle. Packed with savory ingredients like tender beef, nutty barley, and delicious spinach, this soup is a bowl of pure comfort that will warm you up from the inside out.
Course Main Course
Cuisine Barley Recipes, Beef Barley Soup, Beef Recipes, Beef Soup, British, Instant Pot Barley, Instant Pot Dinner, Instant Pot Dinners
Keyword Instant Pot Soup
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4
Calories 687kcal
Author Irena Macri
Ingredients
1lbbeef chuck roastboneless, cut into bite-size pieces (500g)
1teaspoonsalt
½teaspoonpepper
3tablespoonolive oil
1tablespoonbutter
1onionchopped (about 1 cup)
1carrotlarge, diced (about 1.5 cups)
2celeryribs, diced (about 1.5 cups)
½ cupwinered or white
1cupbarleyuncooked
3garliccloves, diced or minced
2tablespoontomato paste
2teaspoonItalian seasoningsor Italian herb mix
1teaspoonpaprika
¼teaspoonchili flakes
1tablespoonsoy sauce
3cupsbeef stock720-750ml, depending on cup size
2cupswater480-500 ml, depending on cup size
After cooking:
1tablespoonflour
2cupsspinach leaves
salt & pepper to taste
To serve:
¼cupbasil pestostore bought or fresh
¼cupParmesan cheesegrated
optional: basil leaves & extra chili flakes
Instructions
Pat the beef dry with a paper towel; sprinkle it with salt and pepper.
Turn the Instant Pot to Saute on More mode and heat the olive oil. Add the beef pieces in batches and cook until browned, about 1-2 minutes each side. Remove to a bowl.
Add an additional tablespoon of olive oil and butter to the Instant Pot and change the Saute setting to Normal heat mode. Add onions, carrot and celery and saute for 3-4 minutes to soften.
Pour in the wine to deglaze the pot and use a spatula to scrape the bottom.
Add the barley, garlic, tomato paste, thyme, paprika, chili flakes, and soy sauce. Pour in the beef stock and water. Return the pre-seared beef to the pot. Stir everything through and Cancel the Saute.
Secure and lock the lid. Set to Manual/Pressure Cook and for 25 minutes on HIGH pressure.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Open the pot, add the baby spinach and stir the contents of the soup. The spinach will wilt into the hot soup.
Scoop out 3-4 tablespoons of the broth to a bowl and whisk in the flour. Return the slurry mixture to the soup for the liquid to thicken slightly.
Taste for salt and pepper. Serve in bowls drizzled with pesto and sprinkled with Parmesan cheese (1 tablespoon of each per serving).