27
Recipes
Directions:
1. Press “sear”, set to 15 minutes, and then press “start/stop”.
2. Rub 1 tablespoon oil onto the 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 8-10 minutes.
6. Stir in tomato paste, wine, pearl barley, and broth and return beef to
Pressure Cooker.
7. Close lid and lock. Press “soup” adjust for 20 minutes.
8. Then 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:
6 tablespoons olive oil, divided
3 pounds beef, cubed
Salt and black pepper
2 onions, medium dice
4 carrots, medium dice
8 ribs celery, medium dice
4 medium parsnips, chopped
16 ounces cremini mushrooms, chopped
4 cloves garlic, chopped
2 teaspoons dried rosemary
4 tablespoons tomato paste
2 cups red wine
2 cups uncooked pearl barley
12 cups low-sodium beef broth
2 teaspoons chopped fresh thyme
Barley Beef Soup Serves: 8-12
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