Matti's Beef & Barley Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set Instant Pot to saute setting. When hot add in bacon and cook, stirring occasionally until bacon fat is mostly rendered. Remove and set aside.

Step 2

Season beef with salt and pepper, then add a little olive oil to the pot if there isn't enough bacon fat. Work in batches to brown meat on all sides, remove and set aside.

Step 3

Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.

Step 4

Add a little beef stock to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add rest of the beef stock, beer, tomatoes, barley, potatoes, beef base, bay leaf, Italian seasoning, Worcestershire sauce, brown sugar.

Step 5

Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for and additional 15 minutes then turn vent to release remaining pressure before removing lid.

Step 6

Stir in peas and salt/pepper to taste.