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Making beef stew doesn’t get any easier than this recipe. Instead of browning the beef to build flavor, we’re relying on a trusty set of ingredients — namely tomato paste and Worcestershire sauce — to give this stew a deep and comforting flavor. Here are the simple steps to take to make this dump-and-cook dinner.
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Patty Catalano
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Beef barley soup is a hearty and comforting soup full of tender beef, pearl barley, wild rice, mushrooms and savory umami flavor.
I didn’t even know that beef barley soup was a thing. I guess whenever I heard someone mention a barley soup I just went into a mindless state because barley didn’t sound delicious. But it’s the best soup I’ve had in years and that says a lot considering how much my family loves soup. Have you tried “The Soup“? Or maybe our roasted tomato basil soup? We love soups!
If you search for beef and barley soup recipes, you’ll find a lot of the same style of soup — carrots, celery, beef, barley, etc. We have changed things up for this. This is a little different, and more scrumptious imho, than anything you’ll find out there.
My friend and I decided that there are a few small things that are musts in a beef barley soup…
At first glance, this list may look long, but don’t worry! Most ingredients are pantry ingredients and everything combined creates a depth of flavor that is heavenly. Here is what you will need…
This is just meant to be an overview of the ingredients needed for this recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.
This is just a brief overview of the instructions for making this soup. All the details can be found in the recipe card down below.
Obviously, the best is a chuck roast. It has great marbling which makes it ideal for tenderness. Chuck roasts are usually affordable and easy to find.
Yes! I would still brown it first on the stove top then place it in a slow cooker on low for 8 hours. It won’t have the same flavor as a roasted beef though.
No, the barley can go in uncooked. Barley takes a long time to cook but since we are cooking in this in the over for several hours, it will cook just fine.
You really have complete control of the thickness of this soup. The amount of broth or water you add will determine the thickness. However, if you get to a point where the soup has gotten too thin, combine 3 tablespoons of cornstarch with 1 tablespoon of water and slowly whisk it into the soup until it reaches your desired thickness.
Slow Cooker – follow all the instructions as written. When you get to step 5, add the rice to the slow cooker and then follow the rest of the instructions adding everything to the slow cooker. Then cook on low for 4-6 hours. Add the spinach about 5 minutes before serving and top with parmesan cheese if desired.
Instant Pot – set the IP to sauté and brown the roast on all sides for 3-4 minutes with oil. Then pressure cook on high for 60-80 minutes based on roast 3-5 lbs. When the roast is done, shred it and add the rest of the ingredients. Turn the IP back to sauté and sauté the onions and then mushrooms. Then add the remaining ingredients and and set the IP to high pressure for 15-18 min. Allow a natural release. Remove the lid and add the spinach if desired and add the lid for a few minutes. Then top with the cheese.
If you make ahead and freeze it, add the barley and rice on the day you’re eating it or they will absorb all of the liquids.
Whip up a big pot of this hearty beef barley soup and make a side of buttermilk biscuits, and you’ll be the happiest person on earth! It’s so nourishing, savory and comforting! It’s guaranteed to be a new favorite in your house!
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Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.
4 lbs Chuck Roast, Salt and Pepper
In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.
3 Tablespoons Olive Oil
Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.
1 Red Onion, Salt and Pepper
Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.
4 oz Baby Bella Mushrooms, 1/4 Cup Red Wine Vinegar, Water
Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.
1 1/2 Cups Wild Rice, 1 Cup Pearl Barley, 1 Packet Au Jus, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 teaspoons Oregano
Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.
1 Tablespoon Balsamic Vinegar, 1 teaspoon Worcestershire, 16 Cups Beef Broth
Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it’s not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.
16 Cups Beef Broth, Water
Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.
Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.
Spinach, Parmesan
Calories: 699kcal
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Sweet Basil
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These delicious New Year’s Day food recipes will keep the holiday tradition alive in your house! It has been a tradition to serve black-eyed peas in our family on New Year’s Day for many years. Serving black-eyed peas and cabbage will bring you good luck and financial enrichment during the coming year!
Crock Pot Hoppin John
Slow Cooker Pork Roast and Sauerkraut
Crock Pot Black-Eyed Pea Chili
This is a great twist on a classic and my family loves it. Made with breakfast sausage, lots of veggies and black-eyed peas! Save this one.
Crock Pot Cabbage, Potatoes and Smoked Sausage
Black-Eyed Pea Casserole
This dish is made with breakfast sausage, black-eyed peas, rice, tomatoes and cheese. It has wonderful reviews, reheats well and great to enjoy with friends and family.
Sausage Cabbage Casserole
This Sausage Cabbage Casserole is a hearty dish that has great reviews. Easy to throw together, great flavor and wonderful for your New Year’s Day!
Black-Eyed Pea Cabbage Soup
This soup is very easy to make, hearty and delicious! Great way to enjoy black-eyed peas and has great taste. Make in the crock pot or on top of the stove.
Sausage Cabbage and Noodles
This dish is so easy and you can use any noodles you like. We prefer egg noodles but it’ delicious however you serve it, and the combination really works well!
BBQ Black-Eyed Peas
This dish is a great twist using bbq sauce and black-eyed peas. It’s a great combination that really works and then you add sausage and you are set!
Cajun Cabbage Jambalaya
This is a twist on a classic and my family loves it. Comes together quickly and the flavor is perfect. Hearty dish and perfect for the New Year!
Black-Eyed Pea Pasta Salad
This black-eyed pea pasta salad is a so good and one of our favorite pasta salad recipes. So easy and super versatile. Add the veggies you love!
Southern Fried Cabbage
This easy skillet fried cabbage is one your family will love. Great flavor and a wonderful side dish!
Cabbage Roll Casserole
If you love a good cabbage roll you will love this casserole. It has great reviews, easy to throw together and it’s delicious. Has a little bit of a sweet taste and it works well in this casserole.
Bacon Cabbage Skillet
This bacon cabbage skillet is really easy to throw together and it’s a wonderful side dish for your New Year’s Day!
Cajun Cabbage Casserole
This dish is hearty and one your family will love. Great flavor with the cajun seasonings, then add in ground beef and cabbage and you have a great dish.
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Anne Walkup
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Our Instant Pot Award Winning Chili Recipe is going viral but we couldn’t help but create a healthy instant pot turkey chili recipe for all of you looking for healthy instant pot recipes!
We hear you loud and clear. Cade and I are sitting on the couch watching the Olympics while the kids are in bed (Women’s Snowboarding to be exact, and Chloe Kim is KILLING IT!!!) and writing this Award Winning Healthy Turkey Instant Pot Chili recipe for you all because holy moly, the requests just keep pouring in!!
We almost didn’t post our classic chili recipe because we figured that everyone was totally set in their ways with their own favorite chili recipes, but boy were we wrong! It’s going crazy on our site!
Immediately we started hearing that we needed a vegetarian and a healthy chili recipe, but we can only test so much, so first up, our Award Winning Healthy Turkey Instant Pot Chili! It’s turkey bacon to still give that hint of bacon goodness, but in a more lean way, along with ground turkey, and lots of tomato flavor.
Alright, friends if it was you wanting a healthy Instant Pot dinner recipe, this turkey chili in an Instant Pot is for you!
For this healthy Instant Pot chili recipe, you’ll need ground turkey, turkey bacon, a mixture of black and pinto beans, fire roasted diced tomatoes, tomato paste, three kinds of peppers, red onion, chicken stock, and a variety of dried herbs and spices.
We really wanted to create an Instant Pot turkey chili recipe that could be made with ingredients you already have on hand. You might need to pick up a few of these healthy turkey chili ingredients at the store, but I’m sure you have most of them in your pantry already. Instant pot chili isn’t hard to make, and we wanted to ingredients list to reflect that!
Turn your instant pot to sauté and cook bacon until crisp. Once cooked, remove the bacon and place on a paper towel-lined plate to absorb any extra grease.
Add the onions and peppers to the electric pressure cooker and cook until tender. Then, add the ground turkey and brown. At this point, you’ll want to drain off any excess grease before adding in all of the remaining ingredients.
Then, simply turn the Instant Pot to “chili” and cook! If you don’t have a “chili” setting, then just use the high pressure setting. Once cooked, you’ll need to allow the pressure to release for 10-15 minutes or quick release with the vent.
Serve nice and hot with your favorite chili toppings! We love to eat it with sour cream, shredded cheddar cheese, avocado, jalapeno slices, Fritos, tortilla chips, or some green onion slices on top!
Most batches of this award winning turkey chili will be done after 18 minutes. However, we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor, or if your beans are not as tender as you’d like.
What size of Instant Pot is this healthy turkey chili recipe for? We used a 6qt 7 Function Instant Pot, but you could use a bigger model just fine.
When creating this healthy Instant Pot chili, we ditched the red kidney beans to lighten things up a little more as kidney beans have a heavier flavor. If desired, you can double the pinto beans, if you prefer your turkey chili to have more beans.
PRO TIP: Because turkey bacon is leaner, you’ll want to add in a drizzle of olive oil while it’s cooking or you’ll possibly trigger the burn error.
If you’ve got any questions about cooking in an Instant Pot that aren’t answered below, please refer to our Award Winning Instant Pot Chili Recipe.
We get a lot of questions about what Instant Pot to buy, especially for small families like our own and we still stand by the 6 qt 9 Function Instant Pot. If you have more than three children and they are older then yes, go for the bigger model, but we don’t think you need a bigger size otherwise. We especially like this model because it has the chili function as well as the yogurt. And you know how we are obsessed with our Instant Pot Homemade Yogurt!
If you’re cooking your chili or our beef stroganoff for example, and you get the burn error that merely means that your Instant Pot is experiencing an overheat error. Your Instant Pot has a feature built in that recognizes when the bottom is getting too hot, dry and overcooked so it will stop the heating process to avoid any further issues.
Before we go any further into the recipe, let’s chat about the number one question we’ve been getting about cooking in an Instant Pot: why does it say “burn” on my Instant Pot, or “ovht” error on my Instant Pot?
If you get this error you probably don’t have enough liquid at the bottom of the pot. For example, in chili if you get it when cooking your bacon you probably don’t have enough fat rendering out or the pan got too hot before adding the meat so it immediately burned it.
Probably the most common mistake leading to the burn error comes from using the sauté function. Instant Pot is awesome in that you can sauté directly in the inner pot, but that means that little brown bits will be stuck to the bottom of the pan which not everyone takes the time to properly clean off those bits before turning it to pressure cook.
One of the biggest mistakes that new Instant Pot users make, but later correct quite quickly is forgetting to turn the venting knob to sealing position. Because all of that moisture is now escaping out of the vent you’ll end up with a dry pot bottom and burned food.
There are actually a few different things you need to do to clean your Instant Pot, but not all are necessary after every use.
After making dinner you should clean the pot of your Instant Pot. Handle this just like any other pot and give it a quick scrub down in the sink. We always prefer the sink over a dishwasher in order to get those little bits off of the bottom.
To remove the common rain-bowing effect on the stainless steel inner pot you’ll want to use vinegar.
Wipe your Instant Pot inner pot clean. Pour in enough white vinegar to cover the bottom of the pot. Let the vinegar sit for 5-7 minutes. Now scrub clean as normal.
Never use steel wool to clean an Instant Pot, as it will scratch the surface of the Instant Pot inner pot.
Now, no more talk about cleaning, let’s talk about eating this Award Winning Healthy Turkey Instant Pot Chili! IT’S SO GOOD!
And if you need to know how to make any of the basics in the Instant Pot, check out our Instant Pot Cheat Sheet!
The answer is yes and yes! It’s easy to make this recipe using either method. Just depending on what your schedule is, we have the cooking method to meet your needs! Scroll down to the end of the recipe card for instructions on using the stove or a slow cooker to make this recipe.
Store: Leftover turkey chili should be stored in an airtight container in the fridge. It will keep for up to 5 days.
Freeze: This chili freezes extremely well! Let it cool completely, then place in a large ziploc bag or FoodSaver. Squeeze out as much air as you can, then lay flat in your freezer. It will keep for up to 2 months.
Reheat: You can reheat leftover chili from the fridge in the microwave or on the stove top. If your chili is froze, let it thaw in the refrigerator overnight and then reheat in the microwave or on the stove top.
Sometimes it’s hard to find a hearty chili recipe that is healthy and still tastes like a million bucks, and this easy instant pot turkey chili checks both of those boxes! It’s less than 250 calories per serving with 20+ grams of protein! Now that’s a winner recipe!
Looking for more instant pot recipes?
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Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
8 Strips Turkey Bacon
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
1 1/2 Pounds Ground Turkey, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Tomatoes, 1 Can Tomato Paste, 1 Red Onion, 1/2 Red Bell Pepper, 1/2 Orange Bell Pepper, 1 Jalapeño, 2 Cups Chicken Stock, 1 Tablespoon Oregano, 1 teaspoon Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Smoked Paprika, 2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
Turn the instant pot to chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Sour Cream, Cilantro, Cheese
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Calories: 246kcal
We recently attended a chili cook-off which kicked my obsession with finding an Award Winning Instant Pot Chili Recipe into high gear.
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Sweet Basil
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If you’re unfamiliar with dump dinners, it’s about time to change that. They’re as simple to make as they sound: You just dump a handful of ingredients into a vessel and let it cook, mostly unattended, with a bare minimum of effort. Maybe there’s a tiny bit of chopping or sautéing, but it’s primarily a hands-off situation. Dump dinners are perfect for when you’re extra busy, feeling extra lazy, or both.
While dump dinners originated with the slow cooker, there are also Instant Pot and even oven or stovetop versions. Here’s every single one of our favorites.
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Sheela Prakash
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Have you always wanted a Crock-Pot but don’t have the space for a massive oval-shaped cooker? Are you dreaming of walking in the door after a long day at work to find a home-cooked meal that’s hot and ready for you? Do you love appliances in chic colors, or very good deals?
Today’s your day, because right now at Target, these 4.5-quart slow cookers are are on sale for 20% off (putting the purchase price at just $19.99) in shiny silver, light blue and ponderosa green.
Crock-Pots are truly a secret weapon for any cook. You can add your ingredients to the stoneware pot, set the temp, and walk away for hours on end. When food is cooked, simply switch the machine to warm and it’ll keep your meal hot and ready. It’s worth noting that this 13-inch-wide model doesn’t have a built-in timer like some other Crock-Pots do, but most slow cooker recipes can be adjusted in time and temp if you need to leave the cooker unmonitored (and let’s face it, we all have clocks or timers on our phones). If you don’t need those bells and whistles, it’s hard to beat this value.
Crock-Pot says this size can feed five-plus people, but it’ll also be easy enough to use for fewer servings without getting one that’s too small and losing flexibility. You’ll be able to turn out holiday hams, chili, pastas (yes, even mac and cheese), Sunday suppers, soups and stews, meats, curries, Thanksgiving dishes and more, all while you go about your business doing other things.
Best of all, you can use the stoneware cooking vessel as a serving dish, too, and it’s both dishwasher-safe and oven-safe. The glass lid is dishwasher-safe as well, making cleanup totally easy. These slow cookers have ratings of 4.7 (blue), 4.5 (silver) and 4.8 (ponderosa) at Target, with reviewers loving the smaller size and convenience. Grab one for yourself for just $19.99 while it’s on sale.
Promising Target reviews:
“Hi, I love the color, it’s gorgeous on my counter. The crock pot is a great size for me. I have the option to envoys friends over for dinner or make a smallish meal for myself. I have cooked with it and I must say the meat came out super tender. Fall is here and I am prepared to make all this season’s goodies. Excited!!!” — Clau Clau
“This is a great slow cooker. The size is just right for many dishes. It’s not too heavy to carry. I like the look of the stainless steel. It doesn’t heat up too fast like other slow cookers that I’ve had. The price was really reasonable.” — Wally37
“Great size and perfect for keeping side dishes warm.” — Mira2018
“Perfect sized crock pot! I have a larger crock pot but needed something a little smaller for weekly use and this was the right size. I’ve had it a few weeks and I have used it at least 5 or more days. I can put dinner in it in the am and it’s ready after work. It’s a great buy!” — Budnbutafli69
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