Instant Pot Beef Barley Vegetable Soup

simplyhappyfoodie.com

Cheryl Blakeway

2 Tbsp Olive Oil (or vegetable oil)

1 lb Chuck Roast or stew meat (cut in 1 ½"-2" bite size chunks)

1 Yellow Onion chopped

2 Carrots chopped

1 cup Celery chopped

3 Garlic Cloves minced

1 14.5oz Can of Diced Tomatoes (with juice) or 2 cups of fresh tomatoes, chopped

1 lb Potatoes chopped (about 2 cups)

8 oz Cabbage chopped (about 2 cups)

2 Bay Leaves

4 Sprigs of Fresh Thyme (or ¾ tsp dried)

1 ½ tsp Salt

1 tsp Black Pepper

⅓ cup Pearl Barley rinsed

3 cups Beef or Chicken Broth low sodium

Directions at simplyhappyfoodie.com

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