Bean with Barley Soup in the Instant-Pot

Instant Pot Beef and Barley Soup is a hearty and comforting dish that's perfect for chilly days. This soup combines tender chunks of beef with nutritious barley, creating a satisfying and wholesome meal. Ingredients: 1 can cooked beans (such as navy, pinto, or black beans)1/2 cup pearl barley 1/2 large onion, diced 2 cloves garlic, minced or 2 teaspoons of garlic powder 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 can tomato paste ½ teaspoon Better than Bouillion vegetable broth Salt and pepper to taste 2 tablespoons olive oil 2 teaspoons of a dried Italian herb blend 3 cups of fresh baby spinach or kale leaves 1 cup of water Grated Parmesan and Balsamic vinegar, if desired Instructions: Set your Instant Pot to the sauté function. Add the olive oil, then sauté the diced onion, garlic, carrots, and celery until they are softened, about 5 minutes. Add the Italian seasoning. Add the drained beans, pearl barley, tomato sauce, Better than Bouillion, Kale or Spinach, and water. Stir to combine. Secure the lid on the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the cooking time to 15 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to the venting position to release any remaining pressure. Open the lid and give the soup a good stir. Taste and adjust the seasoning if needed. Garnish with Parmesan cheese and Balsamic vinegar as desired. Local Baton Rouge businesses that I use – Red Stick Spice Company - https://www.redstickspice.com/ Calandro's Grocery - https://calandros.com/ Other Louisiana suppliers that I use: Double P Farm - https://www.doublepfarm.com My favorite YouTube cooking channels Glen and Friends -    / @glenandfriendscooking   Sorted Food - https://sortedfood.com/ Beryl Shereshewsky -    / @berylshereshewsky