Instant Pot Beef And Barley Stew
- 25m Prep Time
- 30m Cook Time
- 55m Ready In
A hearty beef and barley stew made in the Instant Pot with butternut squash and carrots. This soul-soothing soup is perfect for a cozy weekend meal.
Ingredients
- 1 lb beef chuck well trimmed and cut into 2-inch pieces
- 1 tbsp all-purpose flour
- 1 tbsp extra virgin olive oil
- 1 large onion chopped
- 4 clove garlic peeled and smashed
- 8 sprig thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 beer
- 0.5 medium butternut squash peeled and seeded, cut into 2-inch pieces
- 3 medium carrots sliced
- 3 cup no-salt-added beef broth
- 1 cup pearled barley
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 351 mg
- Iron: 6.7 mg
- Magnesium: 101 mg
- Phosphorus: 378 mg
- Potassium: 1183 mg
- Zinc: 3.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp all-purpose flour
- 1 tbsp extra virgin olive oil
- 8 sprig thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 beer
- 3 cup no-salt-added beef broth
- 1 cup pearled barley
Prepare
- 1 lb beef chuck, well trimmed and cut into 2-inch pieces
- Chop 1 large onion
- 4 clove garlic, peeled and smashed
- 0.5 medium butternut squash, peeled and seeded, cut into 2-inch pieces
- Slice 3 medium carrots
Let's Cook
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Step 1.
Set the Instant Pot to the 'Sauté' setting. In a medium bowl, toss the beef chuck pieces with the all-purpose flour until evenly coated. Add the olive oil to the Instant Pot, then cook the beef until browned on all sides, about 5 to 6 minutes. Transfer the browned beef to a plate and set aside.
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Step 2.
Add the chopped onion, smashed garlic cloves, thyme sprigs, salt, and pepper to the Instant Pot. Cook, stirring occasionally, until the onion is tender, about 5 to 6 minutes. Pour in the beer and stir to combine, scraping up any browned bits from the bottom. Press 'Cancel' to turn off the sauté function.
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Step 3.
Return the browned beef to the pot. Add the butternut squash pieces, sliced carrots, beef broth, and pearled barley. Stir everything together. Lock the lid in place and set the valve to sealing. Cook on high pressure for 16 minutes. Once the cooking time is complete, use the quick-release method to release the pressure. Serve the stew sprinkled with additional fresh thyme leaves if desired.