Instant Pot Beef Barley Stew
This stew has the most amazingly tender beef, thanks to using an Instant Pot pressure cooker. Simple to make and full of flavor.
Servings: 6
Calories: 240kcal
Equipment
Ingredients
- 1 ½ pound cubed stew meat (anywhere between 1 and ½ pounds is fine)
- ½ Cup flour all purpose
- 1 ½ teaspoon kosher salt divided
- ½ teaspoon black pepper freshly cracked
- 2 Tablespoon vegetable oil or other oil with high smoke point
- 2 medium sized carrots diced
- 1 small sweet onion diced
- 4 ounces mushrooms sliced or diced
- 1 Tablespoon worcestershire sauce
- 4 Cup beef broth or stock
- 1 bay leaf
- 2 teaspoon fresh thyme or 1 teaspoon dry
- 1 Cup pearl barley
Instructions
- Place the flour, ½ teaspoon salt and ¼ teaspoon of pepper in a large bowl or a large resealable bag. Toss the beef cubes in the flour mixture to coat.
- Set Instant Pot to saute and add oil to pot. Once hot, add half of the coated beef. Cook a few minutes until browned and then turn over and brown the other side. Remove beef from pot and repeat with remaining beef. Remove beef and set aside on plate.
- To Instant pot, add onion, carrot and mushroom. Cook for 3-4 minutes, stirring occasionally. Pour in ¼ C of broth to deglaze (or you could use red wine) pot by scraping all the bits off the bottom. Add remaining ingredients, including the remaining broth to pot.
- Cover and seal. Using the meat/stew function, set to timer to 25 minutes. After 25 minutes, allow a natural release. Serve.
Nutrition
Calories: 240kcal | Carbohydrates: 41g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1227mg | Potassium: 411mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3441IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg