Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Comfort food goodness for the whole family! This is a modern version of my mom's dish.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
additional:
15 mins
total:
80 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

Nutrition Facts

287 calories; protein 23.3g; carbohydrates 31.6g; fat 7.8g; cholesterol 49.2mg; sodium 442mg. Full Nutrition
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Reviews

Rating: 4 stars
10/11/2020
Made as written except that I sliced my mushrooms instead of chopping them. This turned out good but did need salt. I also recommend removing the lid and let it sit for 5 minutes for the barley to absorb some of the liquid. Read More