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Directions:
1. Press “sear” button, set to 15 minutes, then press “start/stop” button.
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 paper towel-lined dish and 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 in place.
8. Press “soup” button, press “texture” once for 20 minutes, then press
“start/stop” button.
9. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
10. Carefully open 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 to taste
2 onion, medium diced
4 carrots, medium diced
8 ribs celery, medium diced
4 medium parsnips, chopped
16 ounces cremini mushrooms, chopped
4 cloves garlic, chopped
2 teaspoon dried rosemary
4 tablespoons tomato paste
2 cup red wine
2 cup uncooked pearl barley
12 cups low sodium beef broth
2 tablespoon chopped fresh thyme
Barley Beef Soup Serves: 8-12
Barley Beef Soup
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