This Beef and Barley Soup has Montreal seasoned beef seared and caramelized before added to a Dutch oven or Instant pot with mixed beans and barley. So good! Prep time does not include soaking beans overnight.
Course: Dinner, Lunch, Main, Soup
Cuisine: American, Western
Keyword: Beef and Barley Soup, mixed bean soup, montreal seasoned beef
1cupmixed dried beanssoaked overnight (See Note 1)
salt to taste
In a small saucepan, cook the barley per package directions. Drain any excess water and set aside.
Mix the Montreal seasoning and diced beef together. In a skillet over medium-high heat add the oil and sear the beef on all sides until browned. Set aside.
Coat the inside of Instant Pot or Dutch oven with cooking spray. Add the olive oil and sauté (Instant Pot setting of Sauté) the onion and celery until translucent. Add the tomato paste, garlic, black pepper and bay leaf. Stir and cook for 2 minutes more.
Add the seared beef with all meat drippings, soaked and drained beans and beef broth. Stir to combine and cover with lid partially. Cook for 40 minutes on simmer if Dutch oven stove top or choose Beans setting on Instant Pot (Bean/Chili, 30 minutes, Normal, High Pressure).
Remove lid and stir in cooked barley. Season to taste and serve. If to thick thin with more beef broth. This will thicken to a chili like consistency.
Remove any debris from beans and cover with 2 inches of water in a bowl. Soak overnight and when ready to use, drain and rinse. Forgot to soak your beans? Here's a Quick Soak Method.
Did you know:
If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.