Instant Pot® Beef, Mushroom, and Barley Bowl recipe

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Ingredients

1 tablespoon vegetable oil
1 ½ pounds beef round roast, cubed
1 (14 ounce) can low-sodium beef broth
1 cup pearl barley
1 onion, chopped
1 (8 ounce) package fresh button mushrooms, chopped
2 cloves garlic, minced
2 packets no-sodium beef bouillon
2 tablespoons dried celery flakes
1 tablespoon dried parsley
1 teaspoon Italian seasoning
1 teaspoon sazon seasoning (such as Badia® Tropical®)

Nutrition Info

287.3 calories
carbohydrate: 31.6 g
cholesterol: 49.2 mg
fat: 7.8 g
fiber: 6.4 g
protein: 23.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 442 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

Recipe Yield

6 servings

Recipe Note

Comfort food goodness for the whole family! This is a modern version of my mom's dish.

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