Soup: Montel's Beef Barley Soup

By pavaldez

Ingredients

• 2 lbs. beef top round, cubed
• 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 teaspoon fresh ground black pepper
• 1 teaspoon sea salt

Preparation

Step 1

1. Place the oil in the inner pot, and set the cooker on brown mode. 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 and place the lid on the cooker. Lock lid and close the rapid release button.

5. Press cancel button to turn off brown mode. Set the machine to cook mode (automatic 15 minutes) and set the pressure adjust to 80.

6. After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve
from closed position to rapid release. When the steam is completely released, remove the lid. Serve.