37
Recipes
Directions:
1. Press “sear”, set to 10 minutes, then press “start/stop”.
2. Rub 1 tablespoon oil onto beef and season with salt and pepper.
3. Working in small batches, brown beef on all sides in Pressure Cooker,
adding additional oil between batches.
4. Transfer browned beef to a paper towel-lined dish; set aside.
5. Add onions, carrots, celery, parsnips, mushrooms, garlic and rosemary
to pressure cooker and sauté for 5-7 minutes.
6. Stir in tomato paste, wine, pearl barley, and broth. Return beef to cooker.
7. Close lid and lock. Press “soup” and adjust for 20 minutes.
8. Press “start/stop”.
9. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
10. Carefully open the lid, stir in fresh thyme, season with salt and pepper
to taste, and serve.
Tip: Use beef stock in place of red wine.
Ingredients:
3 tablespoons olive oil, divided
1½ pounds beef, cubed
Salt and black pepper to taste
1 onion, medium diced
2 carrots, medium diced
4 ribs celery, medium diced
2 medium parsnips, chopped
8 ounces cremini mushrooms, chopped
2 cloves garlic, chopped
1 teaspoon dried rosemary
2 tablespoons tomato paste
1 cup red wine
1 cup uncooked pearl barley
6 cups low-sodium beef broth
1 tablespoon chopped fresh thyme
Barley Beef Soup Serves: 4-6
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