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Instant pot beef barley soup
Instant pot beef barley soup

Before you jump to Instant pot beef barley soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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Fish is perhaps the best food you can eat up. You already know this since, by now, you’ve probably been taught to eat fish at least a couple of times a week. This is especially true for people who suffer from heart problems or who are worried that their hearts are unhealthy. Know that fish is rich in Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Include fish in two meals per week.

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We hope you got insight from reading it, now let’s go back to instant pot beef barley soup recipe. To cook instant pot beef barley soup you need 22 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Instant pot beef barley soup:
  1. Provide 2 Tablespoons butter
  2. Use 1 Tablespoon olive oil
  3. Prepare 2 lbs cubed beef stew meat
  4. Provide 1 teaspoon sea salt
  5. Use 1 teaspoon garlic powder
  6. Get 1/2 teaspoon black pepper
  7. Get 1 cup diced white onion
  8. Use 1 cup celery sliced
  9. Use 2 cups sliced carrots
  10. Take 4 cloves garlic minced
  11. Use 2 (32 oz) cartons beef broth
  12. Provide 1 (14 oz) can petite diced tomatoes
  13. Prepare 2 teaspoons red wine vinegar
  14. Use 2 teaspoons soy sauce
  15. Take 2 teaspoons Worcestershire sauce
  16. You need 1 packet beef gravy mix
  17. Take 1/2 teaspoon turmeric powder(I use turmeric twist)
  18. Provide 2 teaspoons fresh rosemary minced
  19. Get 2 teaspoons fresh thyme minced
  20. Get 3 Tablespoons fresh parsley minced
  21. Use 1 cup chopped kale (I use frozen)
  22. You need 2 cups quick cooking barley
Steps to make Instant pot beef barley soup:
  1. On the Saute setting heat olive oil and butter till hot and add beef, salt, pepper and garlic powder and mix up.
  2. Add in onion, carrots, celery and minced garlic and continue to cook till beef is browned.
  3. Add in broth, tomatoes, red wine vinegar, soy sauce, worcestershire sauce, packet of gravy mix, turmeric, rosemary,thyme and parsley.
  4. Stir up and place lid on move knob to seal.
  5. Press meat / stew for 35 minutes normal high-pressure.
  6. After 35 minutes turn knob to vent to release steam be careful as it will be really hot.
  7. Make sure button is down before opening lid.
  8. Stir in barley and kale and place lid back on and let sit for 10 minutes.
  9. Enjoy with some baguette bread slices.

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