Ingredients
Equipment
Method
- Season the beef cubes generously with salt and pepper. Set the Instant Pot to sauté mode and heat the olive oil.
- Brown the beef in batches, 3 to 4 minutes per batch, until golden on all sides. Don't crowd the pot or the beef will steam instead of brown. Transfer the browned beef to a plate.
- In the same pot, sauté the onions, carrots, and celery for about 5 minutes until softened. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes to toast it.
- Return the beef and any accumulated juices to the pot. Add the barley, beef broth, bay leaves, and thyme. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 35 minutes. Allow a natural pressure release for 20 minutes, then quick-release any remaining pressure. Remove the bay leaves and adjust seasoning before serving.
Nutrition
Notes
Net carbs: 22g per serving (28g total carbs minus 6g fibre).
Gluten note: Pearled barley contains gluten. This recipe is NOT gluten-free as written.
Storage: Refrigerator up to 5 days, freezer up to 3 months. Skim any fat from the surface before storing.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop over LOW heat to keep the beef from getting tough. The barley will keep absorbing liquid in storage — add more broth or water as needed to loosen.
