Very Veggie Beef Barley Soup

  • 2 lb. beef roast, cut into 1/2 inch cubes (I used a small rump roast)
  • 1 T. olive oil, divided
  • 1 onion, diced
  • 3 T. celeriac puree - or 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 c. carrots, halved and sliced
  • 1 red bell pepper, seeded and chopped
  • 15 oz. diced roasted tomatoes
  • 1 c. pearl barley
  • 6 c. beef broth
  • 1 tsp. salt
  • ⅛ teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 c. chopped kale

Season the beef with salt & pepper. Place 2 teaspoons of the olive oil in the bottom of your Instant Pot and set it to "Sauté". Once hot, work in batches to sear the beef. Place the meat on a plate once browned; set aside.

Add the remaining 2 teaspoons of olive oil to the Instant Pot and sauté the onions and celery (if using) until softened. Add the garlic and cook 30 seconds more. Add the beef back along with the celeriac puree (if using), carrots, pepper, tomatoes, barley, broth, salt, pepper, thyme, and bay leaf. Stir together, place the lid on the Instant Pot, and set the valve to the "seal" position. Cook on high pressure for 15 minutes with a 15 minutes natural release followed by a quick release. Remove the thyme sprigs and bay leaf, test for flavor and adjust as needed, and add the kale (stirring until softened and bright green) before serving hot.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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