Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner.
1 ½lbsbeef stew meat cut into 1 inch chunks (can be anywhere from 1-1 ½ lbs)
1cup pearl barley I use Bob's Red Mill brand
Instructions
Add the oil, onions, carrots, celery, and garlic to the Instant Pot on sauté mode. Sauté for 5 minutes.
1 yellow or white onion chopped, 2 celery stalks, sliced, 3 plump garlic cloves, chopped, 1 ½ cups carrots, sliced, 1 tablespoon oil
Add the onion powder, garlic powder, Worcestershire, tomato paste, salt, pepper, and beef base, stir to combine with the veggies.and optional rosemary or thyme
½ teaspoon each- onion powder & garlic powder, 1 ½ tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoon beef base, 1 teaspoon salt, ½ teaspoon black pepper, optional 2 teaspoon fresh chopped rosemary or thyme
Pour in the beef stock and water and deglaze the bottom of the pot, scraping up any bits stuck to the bottom. This will prevent the burn notice.
32 oz beef broth or stock, 1 ½ cup water
Turn off the sauté mode.
Add in the stew meat and pearl barley. Make sure all the barley is submerged.PRO TIP: if you have a sensitive pot that gives you the burn notice do not stir at this point, just let the barley sit above the meat, but make sure it is all submerged in liquid or at least touching the liquid.
1 ½ lbs beef stew meat, 1 cup pearl barley
Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.
Do a quick release. Give it a good stir and let it cool for about 5-10 minutes.It will thicken as it cools!