Instant Pot Beef Barley Soup
Ingredients:
1 tbsp olive oil
1 lb stewing beef, cut into 1/2 inch pieces
1 cup dry pearl barley
1 14.5 oz. can diced tomatoes
4 cups beef broth
2 carrots, chopped
3 celery stalks, chopped
1 yellow onion, diced
4 cloves garlic, minced
1/2 tsp each salt & pepper
2 tsp Italian seasoning
1 package mushrooms, quartered
Directions:
Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteing another 2 min.
Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley over top and some crusty bread. Enjoy!
