Instant Pot Beef Barley Vegetable Soup

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Instant Pot Beef Barley Vegetable Soup

Ingredients

• 2 Tbsp Olive Oil (or vegetable oil)
• 1 lb Chuck Roast, or stew meat (cut in 1 1/2"-2" bite size chunks)
• 1 Yellow Onion, chopped
• 2 Carrots, chopped
• 1 cup Celery, chopped
• 3 Garlic Cloves, minced
• 1 14.5 oz Can of Diced Tomatoes (with juice) or 2 cups of fresh tomatoes, chopped
• 1 lb Potatoes, chopped (about 2 cups)
• 8 oz Cabbage, chopped (about 2 cups)
• 2 Bay Leaves,
• 4 Sprigs of Fresh Thyme (or 3/4 tsp dried)
• 1 1/2 tsp Salt
• 1 tsp Black Pepper
• 1/3 cup Pearl Barley, rinsed
• 3 cups Beef or Chicken Broth, low sodium

Instructions

1. Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.
2. Add the beef chunks and spread out in one layer on bottom of pot. Let cook for a couple of minutes to develop a crust.
3. Turn the beef over and brown on other side.
4. Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.
5. Add the garlic, stir and cook for just a minute.
6. Add the tomatoes with juice, potatoes, cabbage, bay leaves, thyme, salt, pepper, barley, and broth. Stir.
7. Put the lid on the pot and set the steam release knob to the Sealing position.
8. Cancel the Sauté mode. Press the Soup/Stew button (or Manual, or Pressure Cook) and use the +/- button to select 20 minutes. (This is a pretty full pot so it will take several minutes to come to pressure)
9. When cooking cycle ends, let the pot naturally release pressure for 15 minutes. Then open the lid when the pin in the lid drops. Stir the soup. Discard bay leaves.
10. Serve immediately.
    
    Source : https://www.simplyhappyfoodie.com/instant-pot-beef-barley-vegetable-soup/ 
    

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