Imagine a hearty, rich stew that transforms ordinary ingredients into a mouthwatering meal in under an hour - that's exactly what this Instant Pot Beef Barley Stew delivers! Packed with tender beef, nutritious vegetables, and perfectly cooked barley, this recipe is about to become your new go-to comfort food. Whether you're battling a chilly evening or craving a satisfying one-pot meal, this stew promises to rescue your dinner plans with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb beef stew meat, cubed
- 1/2 cup barley
- 4 cups beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting beef stew meat into 1-inch cubes, dice carrots, celery, and onion, and mince garlic.
- Season beef cubes generously with salt and pepper, ensuring even coating.
- Set Instant Pot to "Sauté" mode and add a small amount of oil to the bottom of the pot.
- Brown beef cubes in batches, ensuring each piece develops a rich golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté diced onions, carrots, and celery until onions become translucent, approximately 3-4 minutes.
- Add minced garlic and thyme, stirring quickly to prevent burning and release aromatic flavors.
- Return browned beef to the pot and add barley and beef broth.
- Close Instant Pot lid, set valve to sealing position, and select "Meat/Stew" function, cooking on high pressure for 25 minutes.
- Allow natural pressure release for 10 minutes after cooking completes, then carefully quick release remaining pressure.
- Open lid, stir stew, and adjust seasoning with additional salt and pepper if needed.
- Let stew rest for 5 minutes before serving to allow flavors to meld and slightly thicken.
Tips
- For the most flavorful results, take time to properly brown your beef cubes. This step develops a deep, rich flavor base for your stew.
- Cut beef and vegetables into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Don't rush the natural pressure release - those extra 10 minutes help tenderize the meat and allow flavors to fully develop.
- If you prefer a thicker stew, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in at the end to achieve your desired consistency.
- This stew freezes beautifully! Store in airtight containers for up to 3 months, making it perfect for meal prep.
- For added depth, consider deglazing the pot with a splash of red wine after browning the beef before adding other ingredients.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
