You probably already own an Instant Pot, or have had some experience with crock pots or other appliance cookery. I had no idea how many things my Instant pot could do, and FAST. It really is a tool in my kitchen which lives up to the hype. In this recipe, we make a Beef and Barley soup, made in less than an hour. It’s mostly inspired by America’s Test Kitchen’s, and they deserve a most of the credit. Mostly its the addition on the sun-dried tomatoes.
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Instant Pot Beef, Barley, and Sun-Dried Tomato Soup:
Ingredients
1/2 cup oil-packed sun-dried tomatoes, chopped, plus 2 tablespoons oil
1 onion, chopped fine
1 teaspoon table salt
½ teaspoon pepper
¼ cup tomato paste
1½ tablespoons minced fresh thyme or 1½ teaspoons dried
3 garlic cloves, minced
4 cups chicken broth
1 cup water
2 carrots, peeled and chopped
½ cup pearl barley, rinsed
¼ cup soy sauce
2 bay leaves
2 pounds Chuck steak, ¾ to 1 inch thick
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
Instructions
Using highest sauté function, heat 2 tablespoons tomato oil in Instant Pot until shimmering. Add 1 finely chopped onion, 1 teaspoon table salt, and ½ teaspoon pepper and cook until onion is softened and lightly browned, 4 to 6 minutes. Stir in ¼ cup tomato paste, 1½ tablespoons minced thyme, and 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 4 cups chicken broth and 1 cup water, scraping up any browned bits.
Add ¾ cup oil-packed sun-dried tomatoes, chopped; 2 peeled and chopped carrots; ½ cup rinsed pearl barley; ¼ cup soy sauce; and 2 bay leaves to pot, then nestle 2 pounds beef blade steak, trimmed, into broth mixture. Lock lid in place and close pressure-release valve. Select high pressure-cook function and cook for 45 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Discard bay leaves. Transfer steaks to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat and gristle. Return beef to pot and let sit, stirring occasionally, until heated through, about 5 minutes. Stir in 2 tablespoons minced parsley and 1 tablespoon red wine vinegar and season with salt and pepper to taste. Serve.
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Timestamps:
00:00 Intro
00:28 Veg Prep
01:05 Beef Prep
01:25 Sauté
02:27 Instant Pot Stuff
03:08 Serving
03:18 Final Thoughts
Pots and Pans: Vintage Griswold Cast Iron No. 7, Le Creuset Enameled Cast Iron Round Dutch Oven, 5.5 qt, Made In 10 Inch Carbon Steel, Made In 12 Inch Stainless Steel, All-Clad, Assorted Emeril Lagassi Cookware (OEM All-Clad) Knives: Global, Sabatier, Henkels. Blenders I use: Vitamix Ascent Deep Fryer: T-fal 3.5L Stainless Steel Deep Fryer All my utensils are assorted from over 30 years of collecting. We are not sponsored.
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