top of page

Beef + Barley Soup


1-1 1/2 pounds Beef Shanks

1 large Onion, diced

3 Celery Stalks, diced

1 Shallot, diced

3 cloves Garlic, minced

1 teaspoon Kosher Sea Salt

1 teaspoon ground Pepper

1/2 teaspoon Oregano

1/4 teaspoon Mace

10 sprigs fresh Thyme, tied together with kitchen string

1 Tablespoon Tomato Paste

1 Tablespoon Soy Sauce

2 cups Beef Broth

1/4 pound Green Beans

2 Carrots, peeled and diced

1/4 cup Pearl Barley

4 cups Beef Broth


  • Add beef shanks, onion, celery, shallot, garlic, salt, pepper, oregano, mace, thyme, tomato paste, soy sauce and 2 cups beef both into an Instapot. Cook on High Pressure for one hour.

  • Prepare an ice bath and start a pot of water on the stove boiling.

  • Blanche green beans and carrots for 4 minutes.

  • Transfer blanched vegetables to the ice bath to stop cooking and preserve color.

  • Drain vegetables from ice bath and slice green beans into small spoon sized pieces. Set aside.

  • Allow pressure cooker to slow release for 10-20 minutes. Remove shanks and thyme bundle from the pot.

  • Add pearl barley and remaining 4 cups of broth and pressure cook on high for 25 minutes.

  • Shred beef shanks and set aside.

  • Remove pressure from the instapot after cooking barley.

  • Add in carrots, green beans and shredded beef shanks.

  • Check seasoning if additional salt or pepper is needed and serve.

Makes 6 dinner sized portions

bottom of page