Ingredients

The following ingredients have 4 Servings
  • 1 ham hock (omit if making vegetarian barley soup, can use 1 lb. beef stew bones too)
  • 1 c pearled barley (uncooked)
  • 2 c carrots (I sliced baby carrots in half)
  • 1 medium onion (diced)
  • 32 oz broth (I used beef broth, could use vegetable)
  • 1 pinch salt and pepper (to taste at the end)
  • 1 tbsp minced garlic
  • 3 stalks celery (sliced)

Instruction

  • Place your beef soup bones, stew meat or ham hock in the middle of your Instant Pot. (you could add diced leftover ham too but a ham hock is delicious)
  • Add all vegetables and garlic + 1 cup of uncooked pearled barley at the top, then pour broth in. Do not stir, just make sure barley is submerged in liquid.
  • Close your lid and steam valve and set to high pressure for 30 minutes. Then a quick release at the end.
  • Lift lid and remove ham hock or beef bones. On a cutting board remove all bones and fat, discard those. Dice your meat up into small bite size pieces or shred. Put meat back into your Instant Pot and stir.
  • Serve!I did not add any salt or seasonings because the flavors in the ham hock permeated the soup and gave it a wonderful flavor, it didn't need anything else at all as far as we were concerned but you could add salt and pepper to taste.