Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 2 lbs beef chuck roast ((fat trimmed and roast cut into bite-sized 1-inch pieces))
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, chopped
- 1 cup chopped carrots ((2 - 3 large carrots or about 12 baby carrots - chopped))
- 2 stalks celery, chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 2 teaspoons Italian Seasoning
- 1 large potato, chopped into 1/2 inch pieces
- 3/4 cup pearled barley
- 6 cups beef broth ((Recommend reduced-sodium beef broth))
- 1 (10-ounce) can diced tomatoes and chilies ((or just use diced tomatoes))
- 1 tablespoon Worcestershire
- 2 bay leaves
- 1/2 cup green beans, chopped ((chopped about 1-inch long))
- 1/4 cup chopped parsley ((for garnish))
Instruction
- Sprinkle beef with salt and pepper.
- Press Saute, High, and then when hot, add oil.
- Brown the beef in oil, but don't cook all the way through. There will be pink in the middle. Remove, and drain excess fat.
- Sauté the onions, celery, carrots, and mushrooms and cook until onions are softened, about 3 to 4 minutes. Then add minced garlic and stir for 1 minute.
- Add the chunks of beef back in. Add Italian seasoning.
- Add in potatoes and barley.
- Pour in 6 cups of reduced-sodium beef broth, 1 can diced tomatoes and chilies, and Worcestershire sauce.
- Add 2 bay leaves.
- Close the lid. Move the pressure release valve to the SEALING position. Cancel Saute and press MANUAL or PRESSURE COOK and adjust the time using the +/- sign to set the pressure cook time to 15 minutes.
- After the Instant Pot has finished 15 minutes of pressure cooking, it will beep 10 times. Let it release pressure naturally for 15 minutes, and then move the pressure release valve to the VENTING position to release any remaining pressure.
- Press CANCEL and then press SAUTE on HIGH. Then remove the bay leaves and add the cut green beans and let the soup simmer for about 5 minutes.
- Serve in bowls and garnish with chopped parsley. Enjoy!
