Spicy Beef and Barley Stew (Instant Pot Version)
This soup combines tender beef, pearl barley, and fresh herbs in a rich, spiced broth with fire-roasted tomatoes, offering a hearty Caribbean twist that's perfect for an easy, flavorful Instant Pot meal. Get Ad-Free Flipbook.
Servings 4 servings
Calories: 555kcal
Ingredients
For the Beef
- 1 ½ lbs beef stew meat cut into bite-sized cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Aromatic Paste
- 1 medium green bell pepper
- 1 medium onion
- 4 cloves garlic
- 1 handful fresh parsley
- ½ scotch bonnet pepper
- 1 teaspoon dried thyme
- Pinch of ground clove
For the Stew
- 1 can crushed fire-roasted tomatoes
- 6 cups beef broth
- 1 cup pearl barley rinsed
- Salt and pepper to taste
- Optional: Fresh lime wedges for squeezing at the end
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Season the Beef: Season the beef stew meat with salt and pepper. Set aside.
- Make the Aromatic Paste: Combine the green bell pepper, onion, garlic, parsley, scotch bonnet pepper, dried thyme, and ground clove in a food processor. Then, process until smooth.
- Cook the Beef (Sauté Mode): Set the Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Then, add the seasoned beef and the aromatic paste for 5-6 minutes until fragrant and most of the raw smell of the aromatic paste has reduced while stirring occasionally to prevent burning.
- Build the Stew: Stir in the crushed fire-roasted tomatoes and cook for another 1-2 minutes. Add the beef broth and stir to deglaze the pot, scraping up any browned bits on the bottom. Then, add the rinsed pearl barley. Finally, stir everything together and season with salt and pepper to taste.
- Pressure Cook: Cancel the Sauté mode and secure the Instant Pot lid. Set the Instant Pot to Pressure Cook (Manual) on High for 25 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Serve: Open the lid, taste the stew, and adjust the seasoning if needed. For an added burst of flavor, serve with fresh lime wedges for squeezing just before eating.
Video
Notes
Click here for Alternative Cooking Methods (e.g., Stove Top/Oven or Slow Cooker)
Warning! Scotch Bonnet is a really hot pepper, if you are not used to spicy food on the "hot" level, I suggest you adjust by using a quarter to half of the fresh pepper or just add scotch bonnet pepper sauce at the end starting with small drops and tasting it along the way.
Nutrition
Calories: 555kcal | Carbohydrates: 44g | Protein: 48g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 1443mg | Potassium: 1030mg | Fiber: 9g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 6mg
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