Description
A hearty, one-pot meal combining tender beef chunks and chewy pearled barley in a rich, savory broth. Perfect for cold winter nights.
Ingredients
Scale
- 1.5 lbs beef chuck, cubed
- 1 cup pearled barley, rinsed
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Brown the beef cubes in batches until seared on all sides, then remove and set aside.
- Add onions, carrots, and celery to the pot. Sauté for 5 minutes until vegetables soften.
- Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in a small amount of beef broth and scrape the bottom of the pot to release the brown bits.
- Return the browned beef to the pot and add the rinsed barley, remaining beef broth, thyme, and bay leaf.
- Seal the lid and set to high pressure for 20-25 minutes.
- Allow the pressure to release naturally for 10 minutes before venting the remaining steam.
- Stir in Worcestershire sauce and season with salt and pepper. Garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: European-American