Instant Pot Beef Barley Soup {Freezer-Friendly}

🧂 Ingredients

• 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

Instructions

• 1 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 sauteeing another 2 min.
• 2 Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute
  mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
• 3 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!

Nutrition Info