Beef Barley Soup

By luvmybuttonsnbows

Ingredients

• 2 lb. beef top round, cubed
• 1 cup barley
• 2 cloves garlic, peeled and minced
• 2 small onions, peeled and diced
• 3 stalk celery, diced
• 2 carrots, peeled and diced
• 4 cups beef stock
• 2 cups water
• 1 bay leaf
• 1 sprig rosemary
• 1 plum tomato, diced
• 1/2 tsp. freshly ground black pepper
• 1 tsp. sea salt
• 2 tbsp. olive oil

Preparation

Step 1

1. Place the Inner Pot in the cooker. Place the oil in the Inner Pot. Press BROWN. Place the beef in the oil and cook until the beef is lightly browned on all sides. Remove the beef and reserve.
2. Place the vegetables in the Inner Pot and cook for 10 additional minutes.
3. Add the tomato and cook for 1 minute. Add the remaining ingredients.
4. Place the beef back in the pot. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
5. Press CANCEL to turn off BROWN mode. Press COOK. Increase the PRESSURE ADJUST to 80.
6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL. Serve.