Instant Pot Beef Barley and Mushroom Soup
Enjoy this hearty, comforting soup in the wintertime! Full of delicious tender beef, pearl barley, fresh vegetables, and savoury mushrooms.
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Cooking tools:
- Pressure cooker
- Stove
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Ladle
- Plate
- Tongs
- Kitchen timer
- Serving bowl
- Pot
Ingredients
- 2 tbsp olive oil
- 1½-2 lb. stewing beef, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 10 cremini mushrooms (8 oz), sliced
- 1 tbsp balsamic vinegar (or worcestershire sauce)
- 12 oz red or white baby potatoes, chopped
- 2 carrots (8 oz), chopped
- 2 celery ribs (4½ oz), chopped
- ⅔ cup dry pearl barley, rinsed
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 4 cups beef broth (low sodium)
- 2 cups water
- Salt
- pepper
- Optional: fresh basil as topping
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