A delicious, fast and easy Beef & Barley Soup made in your Instant Pot. The addition of a basil, tomato, and parmesan Pistou takes this traditional Beef & Barley Soup to the next level. This is the flavorful and hearty beef and barley you want when you are craving soup.
Turn your Instant Pot to saute mode and add the oil to the inner pot. Once it is hot add the onions and garlic and saute until the onions are translucent, about 3-4 minutes.
Add the beef and saute until browned, about 5 minutes. It's ok if the beef is still pink inside.
Stir in the carrots and celery and saute for another 3-4 minutes.
Pour in the beef broth and water and scrape up any browned bits from the bottom of the pot. Stir in the beef base until it is dissolved.
Turn the saute mode off.
Stir in the barley, worcestershire, bay leaf, sugar, salt and pepper. Scrape down the sides of the pot, making sure all the bits are in the liquid.
Put the lid on the pot and lock it in place, turn the vent spout to "seal".
Set your Instant Pot to Meat/Stew mode (or pressure cook mode), on high, for 30 minutes.
While the soup cooks combine all the ingredients for the Pistou in a small bowl, and set aside.
After the Instant Pot cooking time is up, let your pot do a natural release for 10 minutes, then do a quick release to vent the rest of the pressure.
Stir the Pistou into the hot soup until it is completely dissolved and mixed into the soup. Remove the bay leaf before serving.
Notes
Leftovers can be stored in the fridge in an airtight container for up to 3 days.This soup will thicken quite a bit when it is stored in the fridge. You may have to add some broth or water to bring it back to the desired consistency.