Instant Pot Beef Barley Soup

pressurecookrecipes.com

Lisabella

Used prime rib bone broth. Used d’itiala pasta. Shredded cabbage & tumeric!!

5**

2 pounds (950g) beef chuck roast , cubed 1¼ inch after browning (see notes)

1 to 2 tablespoons (15ml - 30ml) olive oil

1 (250g) large onion , roughly sliced

3 (275g) medium carrots , chopped

3 ribs (290g) celery , chopped

6 (25g) garlic cloves , minced

2 bay leaves

1 teaspoon (1g) dried thyme

2 tablespoons (30g) tomato paste

5 cups (1.25L) unsalted chicken stock or good quality beef stock

¼ teaspoon (2g) fine salt

1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce (can substitute with 1 tablespoon regular soy sauce)

¾ cup (150g) pearl barley

Kosher salt and ground black pepper to taste

Optional Garnish

Italian Parsley

Thymes

subheading: Equipment:

Instant Pot Pressure Cooker (6qt)

Note: Ingredients may have been altered from the original.

Directions at pressurecookrecipes.com

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