We tried this Skinnytaste recipe: https://www.skinnytaste.com/beef-barley-soup/ We made a few modifications: first, we cut our beef stew meat into bite-sized pieces, so we reduced pressure-cooking time to 12 mins on medium-low (we started timer after the pressure cooker had reached full pressure). Second, we added 6 cups beef broth instead of water, and we added 1 Tbsp tomato paste at the same time. Third, we added 8 oz cremini mushrooms, trimmed and quartered, along with the 2/3 cup pearled barley. We cooked at an active simmer for about 15 mins. At the end of cooking, we added a few dashes (maybe ½ tsp) Worchestershire sauce and 1 tsp red wine vinegar. My husband told me this is the best version of beef barley he’s ever had. (Dec. 2020)
Cooking Adventures 