Instant Pot Vegetable Beef Barley Soup

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I revised an old family favorite for the Instant Pot and cut 2 hours off the time to deliciousness!

 
Instant Pot

Hearty Vegetable Beef Soup

1 lb. lean ground beef

6 c. beef broth  (Homemade or Swansons low sodium)

1 can (16 oz) diced tomatoes

2 medium yellow onions

1/2 small pack frozen peas or frozen corn

2 carrots, diced (or a mix of celery and carrots)

1/2 c. pearl barley

2 T. tomato paste

3 garlic cloves, finely chopped

salt and pepper to taste

Turn the instant pot on the saute mode, brown the meat. Drain...

Add beef broth, tomatoes and remaining ingredients.

Turn the Instant pot to "Soup" or "high Pressure" put the timer to 20 minutes, and turn the valve to closed.

When finished do a 10 minute natural release, then turn the valve to release all the pressure, (quick release).

Season to taste and enjoy!

For more Instant Pot Recipes click on Master Recipes List!

This soup freezes well. I have three containers in the motor coach freezer and 1 container in the refrigerator for quick lunches along the way. We like to stop at a rest stop, give the dogs a walk and have our lunch. We are on our way to the Valley of the Sun!

* I love to give this as a hostess gift. I pour the soup into a clear glass canning container with a hinged lid. Wrap a decorative ribbon around the closed lid and deliver!! The host's have a little something to eat the day after entertaining and cleaning up!!