Pressure Cooker Beef and Barley Soup

• Meat

  • 1 lb Stew beef

• Produce

  • 2 Carrots
  • 1 stalk Celery
  • 1 clove Garlic
  • 1 Onion, medium-size yellow or white
  • 1 Potatoes

• Canned Goods

  • 6 cups Beef or chicken stock, homemade or organic

• Condiments

  • 2 tbsp Thai fish sauce

• Pasta & Grains

  • 1/3 cup Pearl barley

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Sea salt

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on cheeseslave.com

Description

Directions

• Set the pressure cooker to sauté and add the butter to the pressure cooker bowl.
• Chop the onion.
• When the butter is melted, add the chopped onion and cook until soft.
• Cut the beef into 1/2-inch pieces.
• Add the beef, turning to brown evenly, about 5 minutes.
• Smash the garlic clove and add to the pot.
• Cut the carrots into 1/2-inch coins.
• Cut the potato into 1/2-inch pieces.
• Add the carrots and garlic, beef broth, barley, potatoes, red wine and Thai fish sauce to the pot.
• Cover and set the pressure cooker on high (manual setting) for 15 minutes.
• Release steam and serve.