Eosinophilic Esophagitis Friendly Instant Pot Beef and Barley Soup
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into ¾-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced into ½-inch pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup dry red wine
- 6 cups low-sodium beef broth
- ⅔ cup pearl barley, rinsed
- 2 medium yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp worcestershire sauce
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Select the Sauté function on the Instant Pot and heat 1 tbsp of the olive oil until shimmering. Add half the beef in a single layer and sear, undisturbed, for 3–4 minutes until the underside is deep brown and releases easily from the pot. Flip and sear the other side for 2–3 minutes, then transfer to a plate. Repeat with the remaining 1 tbsp oil and the second batch of beef, then transfer to the plate.
- 2
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste darkens slightly, about 1 minute.
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