Instant Pot Beef-Barley Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 4 cups low sodium beef broth
• 2 cups water
• 1 cup pearl barley
• 1 teaspoon dried thyme leaves
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 2 carrots, peeled and diced
• 2 stalks celery, diced

Directions

Turn your multicooker to sauté on medium, then pour in the oil and let it get glossy. Brown the meat in batches, giving each batch about 8 minutes so it gets color all over, then move it to a plate for now. Put the carrots, celery, and onion into the pot and let them soften, about 4 minutes. Stir in the garlic and cook until it smells lovely, about 1 minute. Pour in the wine, let it bubble, and use your spoon to loosen all those browned bits from the pot. Hit cancel. Slide the meat and any juices from the plate back into the pot. Stir in the barley, chicken broth, beef concentrate, tomato paste, and bay leaf, then season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Lock on the lid and turn the pressure valve to sealing. Cook on high pressure for 30 minutes. Press cancel, then let the pressure come down on its own for 15 to 20 minutes. Move the valve to venting to let out whatever pressure is left, then take off the lid. Lift out the meat, shred it or cut it into bite-size pieces, and put it back in the soup. Taste and adjust with more salt and pepper, then finish with parsley if you are using it.