Active Time: 20 MinsTotal Time1 Hour
Yield: Serves 6

This Instant Pot soup comes together in 60 mins and is full of flavor. No Instant Pot? No problem! Prepare the recipe as directed in Steps 1 and 2, substituting a Dutch oven (perfect for making comforting soups and stews), over medium-high for an Instant Pot. Omit Step 3. Bring mixture in Dutch oven to a boil over high. Reduce heat to medium-low, and simmer, covered, until beef is fork-tender, about 1 hour and 45 minutes. Proceed with recipe as directed in Steps 4 and 6, omitting step 5.


  • 2medium-size yellow onions, divided
  • 4celery stalks, divided
  • 2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 3 tablespoons olive oil
  • 8 ounces fresh cremini mushrooms, sliced
  • 3large garlic cloves, minced (1 1/2 Tbsp.)
  • 8 cups beef broth
  • 1large carrot, halved crosswise
  • 10thyme sprigs (tied together with kitchen twine)
  • 1 cup uncooked quick-cooking barley
  • Fresh thyme leaves

How to Make It

Step 1

Chop 1 of the onions into 1-inch pieces, and chop 2 of the celery stalks into 1/2-inch pieces; set aside. Cut remaining onion and 2 celery stalks in half crosswise; set aside.

Step 2

Preheat Instant Pot (or other programmable pressure cooker) to the “Sauté” setting. Sprinkle beef with salt and 1⁄2 tsp. of the pepper. Add oil to preheated pot. Add beef; cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from pot; set aside. Add mushrooms; cook, stirring often, until tender and browned, about 5 minutes. Remove from pot; set aside. Add the chopped onion and celery pieces; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Return beef and mushrooms to pot. Stir in broth, carrot, tied thyme sprigs, the halved onion and celery, and remaining 1⁄4 tsp. pepper.

Step 3

Close lid on the Instant Pot, making sure valve is in the sealed position. Select “Manual,” and set the pot to 30 minutes on high pressure.

Step 4

Meanwhile, fill a medium saucepan with water; add barley. Bring to a boil over high; cook until tender, about 10 minutes. Drain.

Step 5

When the cook time on the Instant Pot ends, carefully flip the valve to do a quick release. Once the pressure has come down, remove the lid.

Step 6

Remove and discard carrot, onion and celery halves, and tied thyme sprigs. Skim fat from top of soup. Stir in cooked barley. Sprinkle with thyme leaves.

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