COMFORTING BEEF BARLEY SOUP (INSTANT POT)

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It’s seriously the simplest, most delicious soup. And it’s healthy too!

INGREDIENTS:

• 1 ½ pounds stew meat
• salt and pepper
• 2 tablespoons oil
• 10 baby bella mushrooms, quartered
• 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
• 6-8 cloves garlic, minced
• 6 cups low sodium beef broth (or vegetable)
• 1 cup water
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 large potato, shredded (using a food processor or grater)
• 2/3 cup pearl barley, rinsed

DIRECTIONS:

1. Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
2. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
3. If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
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