Instant Pot Beef and Barley Stew
A tender and delicious beef stew that tastes like it was "stewing" all day long but only takes about an hour and a half! This made enough for a couple of meals for us to enjoy later this winter!
Servings: 8
Calories: 400kcal
Equipment
- Instant Pot
Ingredients
- 1 slice bacon diced
- 2 cups sliced carrots
- 1/2 cup dice onions
- 10 oz. crimini mushrooms (or baby bella) cleaned, trimmed and quartered
- 1 Tbsp Extra Virgin Olive Oil
- 1.5 - 2 lbs beef cubes
- 1/2 cup flour
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 1 cup dry red wine
- 2 cups beef broth low sodium
- 1 cup pearl barley (not quick cooking)
Instructions
- Wash your hands. (I know everyone should know this but I'm including it as the first step from this point on as a reminder.)
- Brown the bacon pieces on the sauté mode in the Instant Pot. Remove them to a plate lined with a paper towel to drain and add onions and carrots to the pot. Sauté for 4 minutes.
- While the vegetables are cooking, toss the beef with the flour, salt, and pepper.
- Remove vegetables from the Instant Pot to a clean plate and set the Instapot to sauté mode for 15 minutes. Add 1 - 1/2 tsp. EVOO to the pot and add half the meat. (don't overcrowd the pan) Brown it on all sides, remove to another clean plate and add the remaining meat (adjust the sauté time if needed). Brown on all sides and remove to the plate.
- While the pot is still hot, add the mushrooms and sauté for 4 minutes.
- Stir in the wine and scrape up the brown bits from the bottom of the pot. Add the vegetables, bacon bits, beef, and broth back to the pot. Cover and make sure the vent is closed. Set the Instant Pot on the "meat/stew" mode for 15 minutes and seal.
- When done, release the steam (I did this manually at this stage), uncover carefully and stir in the barley. Cover the Instant Pot again and set the "meat/stew" mode for 30 minutes.
- Allow the steam to release on its own. (You can release it manually but I've had better luck just letting it slowly release)
- Once the steam is released, open the Instant Pot and double-check that the beef is tender (easily breaks apart with a fork - little effort). You can also check the temperature to make sure it is 160F. The barley should also be tender and have soaked up most of the liquid.
Notes
If you like more liquid, increase the broth to 3 cups - I like mine nice and thick and the amounts listed here are perfect!
Nutrition
Calories: 400kcal