Instant Pot Beef Barley Soup
(adapted from Food.com crockpot recipe)
2 lbs top round cut into bite sized pieces (I use the thin-sliced)
2 cups sliced carrots (skin on)
2 stalks sliced celery
1 medium green pepper diced
1 large white or yellow onion diced
1 large leek sliced (only the white portion)
1 14.5 oz bag tomatoes (I use Frontera fire roasted tomatoes + garlic/onion)
1 cup frozen green beans
½ cup frozen peas (optional)
2/3 cup barley
2 T dried parsley flakes
1 t dried basil
6 cups water
Salt, garlic powder, Cavender’s Greek Seasoning, and pepper to taste
Approximately 1 T olive oil (for browning meat)
Place the diced carrots, celery, green pepper, onion and green beans (frozen) into the Instant Pot.
Pour 2 cups of water over the vegetables.
Cut the steak into manageable bite-sized pieces and season liberally with salt, Cavender’s, garlic powder and pepper (to taste). Heat a cast iron pan to med-high heat (check it by flinging water droplets at it! Listen for the sizzle). Once it is HOT, add the olive oil and then the meat. Spread the meat out, but BE PATIENT. Do not stir it. Let it caramelize before disturbing it. When the meat is beautifully done, remove it from the pan and transfer it to the Instant Pot. Do not stir. Deglaze the browned bits from the pan with 4 cups of water.
Add to the water, the tomatoes, barley, parsley, bouillon and basil. Whisk to mix and then pour over the meat in the Instant Pot. Do not stir.
Set your Instant pot for high pressure, 20 minutes. Once the cycle is complete, allow it to slow vent.
Stir in frozen peas (optional) prior to serving.
If using a crock-pot instead of an Instant Pot, set on high for 1 hour and then medium for 8-9 hours.