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Cozy Instant Pot Beef and Barley Stew Easy Budget Recipe

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This cozy Instant Pot beef and barley stew is proof that simple ingredients and smart techniques can create something truly special. It’s budget-friendly, family-approved, and so easy to make that you’ll wonder why you ever bothered with complicated methods.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced into ½-inch rounds
  • 2 celery stalks, sliced
  • 1 cup pearl barley, rinsed
  • 4 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, with their juices
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 cup frozen peas (optional)
  • 1 cup diced potatoes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef (5-7 minutes): Turn your Instant Pot to the ‘Sauté’ function and select ‘High’. Add the olive oil and let it heat up for about a minute. Working in two batches, add the beef cubes in a single layer. Sear them for 2-3 minutes per side, until deeply browned. Transfer the browned beef to a plate and repeat with the remaining meat.
  2. Sauté the aromatics (3-4 minutes): With the Instant Pot still on ‘Sauté’, add the diced onion. Cook for 2 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for another 30 seconds, until fragrant. If the bottom of the pot looks dry, add a splash of beef broth to deglaze, scraping up any browned bits.
  3. Add everything else (2 minutes): Return the browned beef to the pot. Add the carrots, celery, rinsed barley, beef broth, diced tomatoes (with their juices), tomato paste, bay leaves, dried thyme, salt, and pepper. Stir until the tomato paste is mostly dissolved.
  4. Pressure cook (25 minutes): Secure the lid on your Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 25 minutes at high pressure.
  5. Natural release (10 minutes): When the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to ‘Venting’ to release any remaining steam.
  6. Finish and serve (5 minutes): Remove the bay leaves and discard them. If using frozen peas, stir them in now. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Don’t skip the browning step—it adds essential flavor. Cut beef into even 1-inch cubes for consistent cooking. Rinse barley to prevent gumminess. Use low-sodium broth for better salt control. The stew tastes even better the next day as flavors meld. For a gluten-free option, swap barley with brown rice or quinoa.

Nutrition

Keywords: Instant Pot, beef stew, barley stew, easy dinner, budget recipe, comfort food, weeknight meal

Find it online: https://cookluma.com/cozy-instant-pot-beef-and-barley-stew-easy-budget-recipe/