Beef Barley Mushroom Stew With Sour Cream

By September 29, 2012

Submitted by Sharon W.


  • 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • 1/2 tsp salt
  • 1/8 tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T  Worcestershire sauce
  • 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

  • 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)


Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

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4 Responses to “Beef Barley Mushroom Stew With Sour Cream”

  1. Michael A. Rowland says:

    I’m new to pressure cooking. Thus far this is my family’s favorite. It is a very “forgiving” recipe; I’ve left out tomato paste or Worchestershire with no complaints. I also either supplement the fresh mushrooms with dehydrated, or just use dehydrated, as you can use several kinds for variety.


  2. Robert Elliott says:

    Not being a cook, can someone please explain the definition of “T” measurement in the Beef Barley Mushroom Stew with sour cream recipe? I’m guessing that it’s Tablespoon and not Teaspoon. Thanks in advance.


    Instant Pot Staff Reply:

    The “T” in this recipe refers to a table spoon


    Robert Elliott Reply:

    Thanks for the clarification.


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