Jeni’s Beef and Barley Soup

Prep: 10 Minutes

Cook: 25-35 Minutes

Total: 40 minutes

Serves: 6-8 people

Estimated calorie: 400 calories per serve

This American dish was given to us by Jeni Vicini

ingredients

1. 1.5 Lb. Chuck Roast

2. Salt and Pepper (to taste)

3. 2-3 Tsp Olive Oil

4. 1 package of Organic Baby Bella

Mushrooms

5. 1 Large Yellow Onion

6. 5-8 Large Carrots

7. Celery

8. 6-8 cloves of Garlic

9. 6-8 cups Beef or Vegetable Broth

10. 1-2 Cups of Water

11. 2 bay leaves

12. ½ Tsp Thyme

13. 1-2 Large Russet Potato

14. 2/3 cup of Pearl Barley

Step-By-Step Preparation

Cut up Roast into small bits, salt and pepper

to taste and set aside Cut up mushrooms

into small bits and set aside Cut up Onion,

Carrots, Celery, and Garlic and set aside

Place Salt, Pepper, Thyme, and Bay Leaves

into a small bowl and set aside Turn on your

instant pot to Sauté mode and pour ½ of

your Oil and let warm Place ½ of your meat

and brown chorally, remove and cook the

other ½ In the meat juices cook mushrooms

2-3 minutes and remove into your bowl with

the meat Add Carrots, Onion, Garlic, and

Celery and a splash of broth and cook until

tender Add in the Meat and Mushrooms Add

the rest of your broth and water Add Salt,

Pepper, Thyme, and Bay Leaves Stir

together Close Instate and set to soup

mode on High Pressure for 14-16 minutes

While your soup is cooking peel and shred

potato and set aside Rinse barley well with

water, then place into a cold bowl of water

and set aside

When the timer goes off, allow it to

depressurize for 20 minutes before you

carefully turn the steam valve. Stain the

water from the Barley and put into the pot

with the shredded potato and mix well.

Place the cover on your instant pot and

cook on SLOW COOKER mode for another

60 minutes When the timer goes off allow it

to depressurize for 20 minutes before you

carefully turn the steam valve