In­stant Pot Beef-and-Bar­ley Soup with Mush­rooms,

Southern Living (USA) - - Front Page -

2 medium-size yel­low onions, di­vided

4 cel­ery stalks, di­vided 2 lb. bone­less beef short ribs, trimmed and cut into 2-inch pieces

1 tsp. kosher salt

34 ⁄ tsp. black pep­per, di­vided

3 Tbsp. olive oil

8 oz. fresh crem­ini mush­rooms, sliced

3 large gar­lic cloves, minced

(1 12 ⁄ Tbsp.)

8 cups beef broth

1 large car­rot, halved cross­wise 10 thyme sprigs (tied to­gether with

kitchen twine)

1 cup un­cooked quick-cook­ing bar­ley

Fresh thyme leaves 1. Chop 1 of the onions into 1-inch pieces, and chop 2 of the cel­ery stalks into 1⁄2- inch pieces; set aside. Cut re­main­ing onion and 2 cel­ery stalks in half cross­wise; set aside.

2. Pre­heat In­stant Pot (or other pro­gram­mable pres­sure cooker) to the “Sauté” set­ting. Sprin­kle beef with salt and 1⁄2 tsp. of the pep­per. Add oil to pre­heated pot. Add beef; cook, turn­ing oc­ca­sion­ally, un­til browned on all sides, about 10 min­utes. Re­move from pot; set aside. Add mush­rooms; cook, stir­ring of­ten, un­til ten­der and browned, about 5 min­utes. Re­move from pot; set aside. Add the chopped onion and cel­ery pieces; cook, stir­ring of­ten, un­til soft­ened, about 5 min­utes.

Add gar­lic; cook, stir­ring con­stantly, un­til fra­grant, about 1 minute. Re­turn beef and mush­rooms to pot. Stir in broth, car­rot, tied thyme sprigs, the halved onion and cel­ery, and re­main­ing 1⁄4 tsp. pep­per. 3. Close lid on the In­stant Pot, mak­ing sure valve is in the sealed po­si­tion. Select “Man­ual,” and set the pot to 30 min­utes on high pres­sure.

4. Mean­while, fill a medium saucepan with wa­ter; add bar­ley. Bring to a boil over high; cook un­til ten­der, about 10 min­utes. Drain.

5. When the cook time on the In­stant Pot ends, care­fully flip the valve to do a quick re­lease. Once the pres­sure has come down, re­move the lid.

6. Re­move and dis­card car­rot, onion and cel­ery halves, and tied thyme sprigs. Skim fat from top of soup. Stir in cooked bar­ley. Sprin­kle with thyme leaves.

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