Instant Pot Beef and Mushroom Barley Soup
Servings
8 Servings
Ingredients
- 2 pounds beef bones
- 1 onion chopped
- 1 pound sliced mushrooms any variety
- 1 cup barley rinsed
- 1 large carrot sliced
- 10 cups water
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons fresh thyme
- ½ cup dry red wine
Instructions
- Place beef bones, onions, mushrooms, carrots, and barley in the bottom of the pot. Cover with water, add salt, pepper, thyme, and red wine.
- Set pressure cooker to manual mode for 30 minutes. Release the steam and serve hot.
- Leftovers can be stored in the fridge or freezer and reheated as desired.