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Categories:
beans olive oil eye roast onion carrot celery lower water pearl barley thyme salt tomatoes kale balsamic vinegar Parmesan cheese
Viewed: 27 - Published at: 3 years agoIngredients
- 1 cup dried navy beans
- 1 tablespoon olive oil
- 1/2 pound boneless chuck eye roast, trimmed and cut into 1/2-inch cubes
- 1 1/2 cups chopped onion
- 1 1/4 cups sliced carrot
- 1 cup chopped celery
- 4 cups lower-sodium beef broth
- 3 cups water
- 1/2 cup uncooked pearl barley
- 1 teaspoon thyme leaves
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 4 cups thinly sliced kale
- 1 teaspoon balsamic vinegar
- 6 teaspoons shredded fresh Parmesan cheese
Method
- Sort and wash beans. Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add beef; cook 3 to 4 minutes or until browned, stirring occasionally. Add onion, carrot, and celery; cook 7 minutes or until vegetables are lightly browned, stirring frequently. Stir in broth and next 5 ingredients (through tomatoes).
- Turn cooker off. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, open the cooker using Natural Pressure Release (page 4).
- Add kale and vinegar, stirring until kale wilts. Ladle soup into 12 bowls; sprinkle with cheese.
