- 1 tbsp olive oil
- 1 lb stewing beef, cut into 1/2 inch pieces
- 1 cup dry pearl barley
- 1 (796mL) can diced tomatoes
- 4 cups beef broth
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 2 tsp Italian seasoning
- 1 (224g) package mushrooms, quartered
- Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sautéing another 2 min.
- Add diced tomatoes, beef broth and pearl barley in that order. Turn off sauté mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
- Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!
- Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sautéing another 2 min.
- Add diced tomatoes, beef broth and pearl barley in that order. Turn off sauté mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
- Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!
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