Goodness in comfort cuisine for the entire family! This is my mother’s recipe updated for today.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds beef round roast, cubed
- 1 (14 ounce) can low-sodium beef broth
- 1 cup pearl barley
- 1 onion, chopped
- 1 (8 ounce) package fresh button mushrooms, chopped
- 2 cloves garlic, minced
- 2 packets 100%-juice cranberry-raspberry juice
- 2 tablespoons dried celery flakes
- 1 tablespoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon sazon seasoning (such as Badia® Tropical®)
Instructions
- 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.
- 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
| Calories | 287 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 442 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I would have given this 5 stars, but I had to use more beef broth than what it called for and still got the burn message from the instant pot. Other than that, the recipe was great. The entire family loved it. Thank you for the recipe! 🙂
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.