Instant Pot Beef Barley Soup

Ingredients

• 1 lb stewing beef – cut into bite sized pieces
• 2 tbsp oil
• 1 onion diced
• 2 cloves garlic minced
• 1 cup mixed frozen veggies
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 6 cups beef broth- divided
• 1 cup quick cooking barley

Method

1. Turn IP on saute mode and add oil. Once hot, add in onions and garlic and saute until onions are soft.
2. Now add in the beef and cook until the meat is seared (slightly browned).
3. Add in frozen mixed veggies, salt, spices and herbs and mix well.
4. Mix in 3 cups of broth and barley. 
5. Close the lid and turn knob to seal position, pressure cook on high for 20 minutes. Let natural release for 10 minutes then quick release the rest of the pressure by turning the knob to the venting position. 
6. Gently open the lid. In a small bowl, make a slurry of cornstarch and 2 tbsp of water. Mix that in to the soup and stir well.
7. Now add in the remaining 3 cups of broth, adjust salt at this time, turn IP on saute mode again and let soup simmer for 5-7 minutes or until desired consistency. 
8. Enjoy with toast or crackers.