Best 7 Instant Pot Beef And Barley Stew Recipes

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Season the beef cubes with salt and pepper. Set aside.
• Press the Sauté button on your pressure cooker. When display reads HOT, add the oil. Swirl around the bottom.
• Add the beef chunks to the hot oil in batches and cook just until all sides are browned. Remove the browned meat with a slotted spoon and place in a large bowl while continuing with the additional batches.
• Add the diced onions to the remaining oil in the pressure cooker and cook until tender and browned, about 7 minutes stirring often to keep them from sticking.
• Pour the chicken stock into the pressure cooker and use a flat wooden turner to scrape ALL of the cooked on bits off the bottom of the liner. Seriously get in there and scrape it as much as possible...as in 1 to 2 minutes of scraping or you risk getting a burn notice.
• Add the browned beef, beef stock, Worcestershire sauce, brown sugar, potatoes, carrots, barley, thyme leaves, bay leaves and beer to the pressure cooker.
• Press the "Cancel" button. Secure the lid and make sure the pressure knob is in the "Sealing" position. Press the "Manual" or "Pressure Cook" button and use the - and + buttons to adjust the time to 15 minutes on High Pressure.
• When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
• Taste and adjust the seasonings if needed and serve.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess. In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned.
• Add in the rest of the ingredients and then stir until combined. Use the soup button and cook for 30 minutes. You can either release the steam manually or let it naturally release, the choice is up to you. Stir and serve.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Turn the Instant Pot on Saute mode. Once hot add the oil. Toss the beef with flour, salt, and pepper. Add to the instant pot and brown on both sides, about 5-7 minutes. You may want to do this in two batches to get a more intense flavor since the beef will brown more. Remove the beef and set aside.
• Add the onions, celery, and carrots. Cook for 4-5 minutes. Add the tomato paste and garlic. Cook until fragrant, about 1 minute.
• Add the beef, beef broth, bay leaves, thyme, and pearl barley. Stir together.
• Close the Instant Pot and press the Soup/Stew button and set for 25 minutes. Let pressure release naturally once finished cooking. Open and add the potatoes. Let cook for 5 minutes until potatoes warm up. Season with salt and pepper.
• Slow Cooker Option: Follow steps 1 and 2 using a large pan. Add those ingredients to the slow cooker along with the broth, bay leaves, thyme, and barley. Cook on low for 8 hours. Stir in the potatoes and let cook for 10 minutes more or until potatoes are warmed through. Season with salt and pepper.

INSTANT POT® BEEF, MUSHROOM, AND BARLEY BOWL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

INSTANT POT BEEF AND BARLEY STEW

Steps:

• Set Instant Pot to Sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
• Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press Cancel.
• Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

INSTANT POT® BEEF AND BARLEY SOUP

Steps:

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
• Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.