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Instant Pot Beef-Barley Soup

Name: Instant Pot Beef-Barley Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup pearl barley; 1 large onion, diced; 1 pound lean ground beef; 1 teaspoon dried thyme leaves; 1 teaspoon Worcestershire sauce; 2 carrots, peeled and diced; 2 cloves garlic, minced; 2 cups water; 2 stalks celery, diced; 2 tablespoons olive oil; 4 cups low sodium beef broth; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

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

Set a multicooker to the sauté function on medium. Add the oil, and heat until shimmering. Add the meat in batches, and cook until browned on all sides, about 8 minutes per batch. transfer the meat to a plate, and set aside. Add the carrots, celery, and onion, and cook until softened, about 4 minutes. Add the garlic, and cook until fragrant, about 1 minute. Add the wine, and bring to a simmer, scraping up the browned bits from the bottom of the pot. Press cancel. Return the meat to the pot along with any accumulated juices. Add the chicken broth, barley, tomato paste, beef concentrate, bay leaf, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Secure the lid, and set the pressure valve to seal. Pressure-cook on high for 30 minutes. Press cancel, and allow the pressure to release naturally for 15 to 20 minutes. Release the remaining pressure by adjusting the pressure valve to the venting position. Open the lid. Remove the meat, and shred or cut into bite-size pieces. Return the meat to the pot, season to taste with more salt and pepper, and garnish with the parsley, if using.