To make beef and barley soup, turn Instant Pot (this is the one I have - https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of beef stew meat and sprinkle 1 tablespoon of Mccormick Montreal Spice. Give it a nice stir with a wooden spoon and saute for 5 minutes, stirring few times.
Next, add 1 chopped onion saute for 5 minutes. After add the rest of the ingredients: 3/4 cup cubed carrots, 2/3 cup of chopped celery, 1 teaspoon of finely chopped garlic and 2 tablespoons of tomato paste. Give it a nice stir.
After add 3/4 cup of barley and 1/2 cup of sauerkraut. Pour in 12 cups of chicken broth and add 2 bay leaves and 1/4 teaspoon of rosemary, stir with a spoon.
Cover the lid and cook on Meat/Stew mode for 20-25 minutes. Naturally release the pressure for 15 minutes.
Garnish barley and beef soup with chopped greens of your choice like dill. Serve with Homemade Bread. Enjoy!
Use stew meat for this recipe or any beef cut of your choice.
Rinse barley pearls before adding it to the soup.
I highly recommend using homemade chicken broth instead of store bough broth for any soup recipe. It is so much more flavorful and tasty, in my opinion. This one is my favorite simple Chicken Broth Recipe!
When YOU make this Instant Pot Barley Soup, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & hashtag #munchkinrecipes. We would love to see YOUR creation!