IP Beef and Barley Soup

6 servings | 295 calories / serving

Ingredients

• 2 tablespoons butter
• 1 pound stewing beef, cubed
• 1 onion, diced
• 2-3 carrots, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 2 potatoes, cubed
• 6 cups beef / chicken stock
• 1/3 cup pearl barley
• 2 tablespoons fish sauce
• (optional) 1/2 red wine
• Salt and pepper

Preparation

1. Set to saute, add butter and melt, add onion and cook until soft
2. Add beef, browning evenly, about 5 minutes
3. Deglaze with beef broth + add in rest of the ingredients
4. Cover and pressure cook on high pressure for 15m
5. Quick Release and serve

Notes

This recipe calls for pearl barley, which is refined (like white rice). If you buy hulled barley, you will need to soak it overnight.

You could also use anchovy paste or soy sauce instead of Thai fish sauce.