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Instant Pot Beef and Barley Stew

instant pot beef and barley stew

Butternut squash adds a sweet richness to this crowd-pleasing winter comfort food.

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Cal/Serv: 485
Yields: 4 servings
Total Time: 0 hours 55 mins
1 lb.

beef chuck, well trimmed, cut into 2-inch pieces

1 tbsp.

all-purpose flour

1 tbsp.

olive oil


large onion, chopped


cloves garlic, smashed


sprigs thyme, plus leaves for serving

Kosher salt and pepper


12-oz bottle beer


medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces


medium carrots (about 12 ounces), sliced

3 c.

no-salt-added beef broth

1 c.

pearled barley

  1. Set Instant Pot to Sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
  2. Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press Cancel.
  3. Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

Nutritional Info (per serving): About 485 calories, 9 g fat (2 g saturated), 35 g protein, 490 mg sodium, 67 g carbohydrate, 13 g fiber

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