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Keto Beef Barley Soup – Instant Pot, Whole 30

Instant Pot Keto Beef Barley Soup with a spoon from above

5 from 1 reviews

This hearty and satisfying Keto Beef Barley Soup has all the flavors and textures of the classic favorite, but in a keto and Whole 30 friendly package!

Ingredients

Scale

Instructions

Instant Pot Instructions:

  1. Season beef with salt and pepper.
  2. Heat oil in Instant Pot on saute function.
  3. Sear the beef on all sides.
  4. Add the tomatoes, onions, celery, garlic, and beef broth.
  5. Seal and cook on manual / high pressure for 30 minutes.
  6. Release pressure using natural release and then carefully remove cover.
  7. Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
  8. Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
  9. Seal the pot and set to low pressure for 15 minutes.
  10. Quick release pressure, then remove the cover, add vinegar and parsley, and season with additional salt and pepper as desired.
  11. Serve hot.

Stove Top Instructions:

  1. Season beef with salt and pepper.
  2. Heat oil in a large (5 – 6 quart) heavy bottomed pot.
  3. Sear the beef on all sides.
  4. Add the tomatoes, onions, celery, garlic, and beef broth.
  5. Cover and simmer over medium low heat for 1 – 2 hours, or until the beef is fork tender.
  6. Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
  7. Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
  8. Simmer for an additional 30 minutes, or until the walnuts reach the desired texture.
  9. Add vinegar and parsley, and season with additional salt and pepper to taste.
  10. Serve hot.

Slow Cooker Instructions:

  1. Season beef with salt and pepper.
  2. Heat oil in a large saute pan.
  3. Add the beef and sear on all sides.
  4. Transfer the beef to your slow cooker and add the tomatoes, onions, celery, garlic, and beef broth.
  5. Cover and cook on high for 4 hours or low for 6 hours.
  6. Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
  7. Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
  8. Cook on high for an additional 30 minutes, or until the walnuts reach the desired texture.
  9. Add vinegar and parsley, and season with additional salt and pepper to taste.
  10. Serve hot.

Notes

Approximate net carbs per serving = 6g.

Nutrition

Keywords: beef barley, soup, instant pot, keto, whole 30, SCKC, dairy free