Instant Pot Beef & Barley Soup with Pesto

instantpoteats.com

Aksana

1 lb beef chuck roast boneless, cut into bite-size pieces (500g)

1 teaspoon salt

½ teaspoon pepper

3 tablespoon olive oil

1 tablespoon butter

1 onion chopped (about 1 cup)

1 carrot large, diced (about 1.5 cups)

2 celery ribs, diced (about 1.5 cups)

½ cup wine red or white

1 cup barley uncooked

3 garlic cloves, diced or minced

2 tablespoon tomato paste

2 teaspoon Italian seasonings or Italian herb mix

1 teaspoon paprika

¼ teaspoon chili flakes

1 tablespoon soy sauce

3 cups beef stock 720 to 750ml, depending on cup size

2 cups water 480 to 500 ml, depending on cup size

subheading: After cooking:

1 tablespoon flour

2 cups spinach leaves

salt & pepper to taste

subheading: To serve:

¼ cup basil pesto store bought or fresh

¼ cup Parmesan cheese grated

optional: basil leaves & extra chili flakes

Directions at instantpoteats.com

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