Instant Pot Beef Barley Soup

Energy-Packed Instant Pot Beef Barley Soup

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  1. Season the beef cubes with ½ teaspoon of salt and ½ teaspoon of black pepper.
  2. Toss the beef cubes in the flour.
  3. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  4. Add the olive oil.
  5. Shake off the excess flour and brown the beef in batches.
  6. Remove the beef from the pot.
  7. Add the onion, carrot, celery and cook, stirring occasionally for 1-2 minutes.
  8. Add the garlic and cook for 30 seconds.
  9. Press the CANCEL button.
  10. Add the tomato paste, barley and dried oregano.
  11. Add the water.
  12. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
  13. Return the beef in the pot.
  14. Add the broth and stir to combine.
  15. Close and seal the Instant pot.
  16. Turn the venting knob to SEALING.
  17. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  18. Adjust the timer to 12 minutes.
  19. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  20. Open the lid.
  21. Stir in the chopped parsley.
  22. Season to taste with salt and black pepper.
  23. Serve warm.

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