Beef Barley Soup in Fusion Pressure Cooker

Beefiness and Barley Soup is one of my hubby's favorite soups and it's so easy to make in your Instant Pot or Ninja Foodi! You only need a few bones ingredients and about an hour to make a delicious pot of good for you and hearty soup! The tender chunks of beefiness melt in your mouth, the vegetables are tender, but not mushy, and the pearl barley has a slight chew to information technology. It's so delicious and a perfect soup on a common cold day served with some crusty bread.

I always like to add a niggling twist to recipes and this pressure cooker beef and barley soup is no exception. Whenever I made soup just for myself, I try to utilize up what I have in the fridge and, while testing this recipe, I had an apple that I really needed to use. So, I threw it in there and WOW!

It'due south the all-time beefiness and barley soup I've ever fabricated or had. The flavor is subtle and you don't necessarily taste the apple, but it adds a bear on of sweetness to the soup that is simply amazing. I also like to garnish with raw apple dices and the texture and season is incredible. I really hope y'all bask this beef and barley soup recipe!

I used the Ninja Foodi Pressure Cooker & Air Crisper to make this recipe, but it works exactly the same in an Instant Pot or any other make of electrical pressure cooker. Y'all can too brand it in a slow cooker or stove acme. See the section below that talks about different cooking methods for details.

Often Asked Questions

Tin can I Double the Recipe?

I don't recommend doubling the recipe, even in the 8 qt Ninja Foodi or Instant Pot, it might exist above the max make full line and the barley does expand quite a bit. You can make 1 ½ batches, though, and shouldn't accept any problem in the 8 qt size. Annihilation smaller than that, I would stick to a single batch. In the v qt Ninja Foodi, you lot tin can make a full batch, but decrease the liquid to 4 cups instead of half-dozen and add together some more broth at the end, if needed.

Yous can double the recipe if you want to arrive on the stove. Just make sure to option a pot large enough to accommodate the expanding barley.

Can I Freeze Beef & Barley Soup?

Yes, absolutely. Simply permit information technology cool completely. I recommend refrigerating overnight and then packaging it upwardly into an airtight container.

What Blazon of Barley Should I use?

I used pearled barley in this recipe because it'southward what is establish in most grocery stores. Yet, y'all can use hulled barley instead and increment your PC time to xx minutes.

Hulled barley is considered a whole grain, while pearled barley is not. Pearled barley has the outer shell (hull) removed and oftentimes another layer called the endosperm.

Hulled barley only has the hull removed and is considered slightly more than nutritious. Hulled barley will not absorb as much liquid, so you may want to outset out with simply 4 cups of beef stock or broth instead of 6.

Ingredients & Substitutions

Beef

I used packaged beef stew meat in this recipe, which can can vary in cutting from beefiness chuck to sirloin, or even round steak. Considering you will cut the beefiness into small seize with teeth-sized pieces, you can use whatever kind of beef yous have on hand. You tin even use footing beef instead of beef chunks.

I recommend using less expensive cuts of beef when making soup, especially when force per unit area cooking it, because you lot tin get all that bully beefy flavor without spending a fortune.

You can likewise skip the beef and make a vegetarian barley soup by increasing the vegetables and using vegetable broth instead of beefiness broth.

You can also substitute craven in place of the beef. Pork would work, besides. I would use craven broth in place of the beef goop and I recommend using cut upward chicken thighs for the best flavor and texture and, if you wanted to try it with pork, yous could utilise cut upwards pork shoulder or another cutting of pork. If using pork shoulder, I would remove most of the fatty so your goop isn't likewise fatty later cooking.

Barley

If you accept never had barley before, I actually suggest giving it a endeavour. I used pearled barley, which is easy to find in nigh grocery stores. What I love about barley is that it retains some chew after being cooked and gives a great texture to soup.

You could substitute rice for the Barley, just white rice cooks quite a bit quicker. If you wanted to apply wild rice or brown rice, you can keep the same cooking times, but if y'all wanted to utilise white rice, I would decrease the cooking time to about 3-5 minutes. Every bit long every bit you cut small enough beef cubes, this should be plenty of time for it to tenderize.

Yous tin can likewise substitute quinoa in place of the barley and yous would want to subtract the PC time to 3-5 minutes.

Vegetables

Yous tin use any kind of vegetables that you like in your beefiness and barley soup. I kept it very simple and only used onions, celery, carrots, and mushrooms. I cut my base of operations vegetables smaller than the soup vegetables, but that is completely optional. I like to include my soup base vegetables in the very outset so they cook along with the beefiness and barley to give extra flavour to the beef goop.

I then add the larger cut vegetables after the first PC time so they don't overcook. If you wanted to add things similar green beans, spinach, broccoli or any other quick cooking vegetables, I would add them in when I add in the larger vegetables OR y'all can skip the second PC time and simply use the sauté way to simmer until the vegetables are cooked to your desired texture.

I chose not to add tomatoes to this recipe, but I know a lot of people similar them in their beef and barley soup. You can add canned or fresh diced tomatoes at the beginning of pressure cooking. If yous want a thicker stew-like consistency, add some tomato paste at the end to thicken. You tin also add a tin can of tomato sauce, but I recommend adding information technology on top just earlier pressure cooking and don't stir it in. This will aid prevent the water observe.

I also used an apple in this recipe, which isn't very common, but I was thrilled with the outcome. It adds just a hint of sweetness to the broth that really pulls it all together and information technology makes for a delicious homemade soup!

You can too add potatoes to this recipe and I would cut them in bite size chunks and add together them in when you lot add in the larger soup vegetables.

Seasonings

To really pull out the beefy flavor in the meat and to create a flavorful beef broth, I recommend seasoning the beef one-2 hours early (even the twenty-four hour period before is fine) with common salt and pepper. I keep the seasonings pretty simple in this recipe; a bay leaf (optional), common salt, black pepper, onion pulverisation, garlic powder.

I also use a bit of Worcestershire sauce which adds to the beefy flavor.

As far as the liquid goes, you can use any kind of beef broth or beef stock or utilize some water with beefiness bouillon. I used beef broth from a box, merely homemade bone goop would be astonishing in this recipe. Only remember to accommodate your seasonings when using different types of stocks/broths. For example, if yous are using dry burgoo cubes, you may want to cutting back on the salt, because they tend to contain more than sodium than beef goop in a box.

Stovetop or Slow Cooker Instructions

The just changes you demand to make when switching from pressure level cooking to slow cooking or stove tiptop cooking is in the time it takes to simmer the soup and in the liquid amounts.

Pressure cooking has very little evaporation because the pot is sealed, while simmering on the stove or slow cooking volition accept continuous evaporation during the cooking process.

Then, the first change I would make is to increment the beef stock or broth to viii cups instead of 6.

The second change will exist the fourth dimension it takes to cook. If dull cooking on high, I would permit for vii-eight hours on low and 5-6 on high. On the stove, I would plan on one-2 hours of simmering fourth dimension.

The third changes is when to add the ingredients. With pressure level cooking, the barley and beef chunks are added at the same time. However, with stove top beef and barley soup, I would simmer the beef for about an hour so add the barley and simmer another hour. If you are using a cutting of beef that is pretty tender, then yous can add together both at the same time and simmer for 45-60 minutes or until the beefiness is tender and the barley is cooked to your liking.

Other than that, the instructions are going to exist the same. Here are my cooking suggestions.

Slow Cooker Beef & Barley Soup

One thing to go on in listen with ho-hum cookers is they don't always melt the carrots and celery on the low setting, so if you want to utilize low ho-hum melt, I would suggest par cooking the larger soup vegetables.

If your tiresome cooker has the ability to sear and sauté, and so you can sear the meat and sauté the vegetables right in the irksome cooker. If it doesn't, and then you will want to do this footstep in a pot or a large skillet on the stove.

Estrus the irksome cooker or pan on the stove with 1 Tablespoon olive oil. Flavor the beef with common salt and pepper and sear on all sides until brown. Add in the finely diced ½ onion, 1 carrot, finely diced apple and 1 celery stalk and cook until the vegetables are very soft. Add together in the barley and lightly toast.

Deglaze the pan with about 1 cup of the beef broth and scrape the bottom to get any of the brown $.25 off and into the liquid. Transfer this mixture to the slow cooker. Add in the remaining ingredients; larger cutting soup vegetables, remaining seasonings, and the 7 cups of beef broth.

Slow melt on depression for vii-8 hours or until the beef is tender, the vegetables are the texture you like, and the barley is cooked. I accept as well seen recipes where the vegetables and beef are cooked on low for about 4 hours, and so the barley is added.

Serve & Enjoy!

Stove Top Beef & Barley Soup

Making this soup stove top will take a petty more fourth dimension than pressure cooking AND you will desire to add your barley a little later on in the recipe so it doesn't overcook. You lot will besides desire to add together additional broth if needed.

Heat a big pot with 1 Tablespoon of olive oil over loftier oestrus. Flavour the stew meat with salt and pepper and dark-brown on all sides. Add together in the smaller cut vegetables (onion, celery, carrot, and apple) and sauté until soft.

Deglaze the pot with the beef broth (I recommend using 8 cups for this recipe) and simmer until the beef is tender. This tin take 30-60 minutes, depending on what type of beefiness you are using.

Add in the barley and cook over medium heat for nearly 15-xx minutes. Yous volition want your liquid at a low boil to cook the barley. Then add in the larger cut soup vegetables and reduce to a simmer. Cook another x-xv minutes or until the vegetables are cooked to your liking.

Serve & Enjoy!

Pressure level Cooker Beef & Barley Soup Directions

Prep

If you are using stew meat, then make sure they are in bite sized pieces about 1" cubes or so. If using chuck, round, or sirloin cut into 1" cubes or two"x1" pieces and season with ane teaspoon of fine grind sea common salt and ½ teaspoon of blackness pepper. Yous tin do this up to a day in accelerate and store covered in the refrigerator.

Cut ½ of an onion, 2 mini peppers, 1 medium carrot, i celery stalk, and 1 apple tree into ¼" dice to help season the soup broth.

Cut the remaining onion, 2 carrots, and 2 stalks of celery into larger pieces about 1-ii" to use for the soup vegetables.

Quarter or slice the mushrooms. I quarter them for more texture in the soup.

Sauté

In the inner pot of the Ninja Foodi or Instant Pot, turn the sear/sauté on high and heat virtually 1 Tablespoon of olive oil. When the pot is hot, add in the seasoned beef cubes and chocolate-brown on the one side.

Add in the finely diced vegetables and stir. Add in the barley and stir.

Add in the diced apple, remaining seasonings, bay leaf, and Worcestershire sauce and continue to sauté on high until the beefiness is brown and the vegetables are soft. This takes about five minutes or so.

Pressure Melt

Side by side, add in mushrooms and the beef broth and brand sure to scrape the bottom of the pot to remove anything that may be stuck on from sautéing. I like to use a wooden spoon or another not-stick safe utensil if using the ceramic coated pot.

Put the force per unit area hat on and make sure the valve is in the seal position. Set up the pressure on loftier for 15 minutes. When the time is up, practise an firsthand pressure release by turning the valve to vent.

When the pivot drops and it's condom to open up the lid, open and remove the force per unit area chapeau. Give it a stir and add together in the soup vegetables. Identify the chapeau back on and turn the valve to seal. Set the pressure on loftier for ZERO minutes. Press Start.

It will take 6-8 minutes for the force per unit area to build and this fourth dimension is what cooks your soup vegetables.

Once the pot builds the pressure it will immediately switch to keep warm and you can immediately release the pressure level.

You tin can as well skip the second pressure cooking bike and use the sauté setting to bring the soup to a boil until the vegetables are cooked the way you like them. This is preferred if you want your soup vegetables on the smaller side considering they might overcook during the zero pressure melt time.

Stir and taste the broth for seasonings. I sometimes like to add a fiddling more blackness pepper. Remove the bay leafage earlier serving.

I also like to add the inner leaves of the celery into the soup but earlier serving and some diced apple in the bowl as a garnish is amazing!

Serve & Savor!

More Force per unit area Cooker Soup Recipes

1 of my favorite things to make in my Ninja Foodi Pressure level Cooker is soup and stew. Here are some of my most pop soup and stew recipes. Or, for a complete list of all my soup recipe PLUS tips for making soup in your pressure cooker, go to this link: Ninja Foodi Soup Recipes

• Homemade Craven Noodle Soup in the Ninja Foodi or Instant Pot

• Force per unit area Cooked Beef Stew in the Ninja Foodi

• Mexican Pork Stew

• Vegetable Lentil Soup

• Vegetable Beef Soup ~ Ninja Foodi or Instant Pot Recipe

• Pressure level Cooker Taco Soup ~ Ninja Foodi Recipe

• Ninja Foodi Irish potato Soup (Force per unit area Cooker Recipe)

• Cheeseburger Soup (Ninja Foodi or Stovetop)

Pressure Cooker Beef & Barley Soup Recipe

Hearty & Comforting Soup recipe that only takes nigh ane hour to make and will be a hit with the whole family unit!

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Prep Time 10 mins

Cook Time xx mins

Time to Force per unit area 22 mins

Total Time 47 mins

Course Soup

Cuisine American

Servings 12

Calories 162 kcal

• Pressure level Cooker

I'g cooking! Turn this on when cooking to prevent your screen from going dark

• 1 Tablespoon olive oil
• i¼ pounds beef stew meat
• 1½ teaspoons fine grind ocean salt divided in recipe
• 1 teaspoon black pepper divided in recipe
• i onion whatever kind, divided in recipe
• 3 stalks celery divided in recipe
• iii large carrots divided in recipe
• two mini peppers (orange and xanthous) or i small orange bell pepper
• one Medium apple any kind
• ¾ cup pearled barley
• viii ounces baby portobello mushrooms or white button
• 1 bay leaf
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• vi cups beef goop

Prep

• Trim the stew meat into 1-2" cubes if necessary or if using a whole piece of meat, trim and cut the meat into bite size cubes. Season the beef cubes with 1 teaspoon of fine grind sea salt and ½ teaspoon of black pepper.

  Finely dice ½ onion, 1 celery stalk, ane carrot, mini peppers or bong pepper and ane apple tree. Cutting the remaining onion, carrots, and celery into larger pieces to be used as the soup vegetables. Quarter or slice the mushrooms.

Sauté

• Rut ane Tablespoon of olive oil in the inner pot of your pressure level cooker using high sear/sauté. Add in the seasoned beef and brown on the one side. Add in the finely diced vegetables and apple tree. Stir and sauté until the vegetables are soft and the meat has browned. This takes nearly 3-five minutes.

• Add in the dry barley and stir. Sauté for some other minute or then to lightly toast the barley. Add in the mushrooms.

• Add in the remaining table salt and pepper, bay foliage, onion powder, garlic pulverization, and worcestershire sauce. Stir to combine.

Deglaze and Pressure level Cook

• Cascade in half-dozen cups of beef goop and scrape the lesser of the pot to loosen any $.25 that might be stuck on.

• Put the force per unit area cooker lid on and plough the valve to seal. Pressure level melt on high for xv minutes. When the fourth dimension is upwards exercise an firsthand release of pressure.

• Remove the lid and stir in the larger cut vegetables. Put the pressure chapeau dorsum on and set pressure melt on high for zero minutes. When the time is up, immediately release the pressure.

• Sense of taste the broth for seasonings and add together salt and pepper as needed. Remove the bay leafage.

• Serve & Savour!

Serving: ane cup Calories: 162 kcal Carbohydrates: 17 chiliad Protein: 14 g Fatty: 4 one thousand Saturated Fatty: 1 g Polyunsaturated Fat: 1 m Monounsaturated Fatty: 2 g Trans Fat: i g Cholesterol: 29 mg Sodium: 788 mg Potassium: 492 mg Fiber: 4 1000 Sugar: iv thousand Vitamin A: 3685 IU Vitamin C: 28 mg Calcium: 36 mg Iron: 2 mg

Let u.s. know how it was!

ABOUT THE RECIPE AUTHOR, LOUISE LONG

Louise is a full-fourth dimension recipe creator and nutrient blogger @ The Salted Pepper. She has over thirty years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-fourth dimension RN until retiring to weblog total-time.

Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

Ninja Foodi 101

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Seeing the need for easy, succulent, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide stride-by-step instructions.

Louise is as well a YouTube creator and you can detect most of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to letters and eager to assistance in any mode she can.

I WOULD Love TO SEE WHAT You lot ARE COOKING UP IN YOUR NINJA FOODI! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

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