Healthy Beef Barley Soup

Step 1

Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes

Step 2

When meat is browned, add spices, veggies, tomato paste, broth + barley to the pot (all uncooked). Stir to combine

Step 3

Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.

Step 4

Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Step 5

Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

Step 6

Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.

Step 7

Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Step 8

In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

Step 9

When meat is browned, add veggies and sauté for an additional 5 minutes

Step 10

Add spices, tomato paste, broth + barley to the pot (all uncooked). Stir to combine.

Step 11

Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.

Step 12

Remove bay leaves + parmesan cheese rind. Stir + enjoy!