Beef, Barley & Vegetable Soup

INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, diced
2 stalks celery, sliced
1 clove garlic, minced
6 cups water, divided
3 tablespoons beef base (Better Than Bouillon® beef base recommended), or 6 beef bouillon cubes
2 pounds beef cubes for stew
2 medium bay leaves
½ cup medium barley (uncooked)
1 14½-ounce can petite diced tomatoes
1 9-ounce package frozen mixed vegetables


1. Place the pressure cooker on a level surface, insert the pressure pan, and plug in the unit.
2. Set Cook Time to 20 minutes and press Start.
3. Add the oil to the cooker. When the oil is hot, add the onion, celery, and garlic and sauté for 3–4
minutes.
4. Add 1 cup of water and all of the beef base or bouillon cubes; stir until bouillon is dissolved.
5. Add the beef, the remaining 5 cups water, and bay leaves.
6. Attach lid and set the regulator valve to Air Tight (closed).
7. When cooking time has elapsed, press Cancel to stop the Keep Warm function. Wait 5 minutes before
releasing any remaining pressure.
8. Add the barley and diced tomatoes. Reattach lid, set valve to Air Tight (closed). Set Cook Time for 20
minutes and press Start.
9. When cooking time has elapsed, press Cancel to stop the Keep Warm function. Wait 5 minutes before
releasing any remaining pressure.
10. Carefully open the lid and stir in the frozen vegetables.
11. Reattach lid and set valve to Air Tight (closed). Set Cook Time for 2 minutes and press Start.
12. When cook time is up, unplug machine and let pressure release naturally.