Rahn's Recipes

Beef Barley Soup

—

by

B Rahn
in ,

Ingredients

  • 2 diced onions
  • 2 pressed or minced garlic cloves
  • 1 package stew beef cut into small pieces
  • 5 carrots chopped
  • 3 sticks celery chopped
  • 2 small cans tomato paste
  • 1/2 cup red wine
  • 2/3 cups pearl barley
  • 3 cups beef broth
  • 2 cups water
  • 1 tsp thyme
  • 3 Bay leaves

Instructions

  1. Press “Sauté” button on Instant Pot. Add in olive oil and onions. Sauté about 5 mins. Then add garlic and sauté for a couple more minutes.
  2. Add in stew beef. Sauté until cooked.
  3. Press “Cancel” button. Then add in carrots, celery, tomato paste, wine and pearl barley.
  4. Add in beef broth and water. Can add in more (or less) water to ensure stay below max fill line of Instant Pot.
  5. Place lid on Instant Pot and set steam release nob to “Sealing”.
  6. Press “Pressure Cook” button and set time (“+” button) to 30 minutes.
  7. When cooking cycle ends, allow pressure to naturally release for 15 minutes.
  8. After 15 minutes, allow steam to fully release by moving nob with a wooden spoon from “Sealing” to “Venting” position. Once steam is fully released, can take off lid.