Instant Pot Balsamic Beef with Barley, Mushrooms and Spinach

Instructions

1. 1

   1. Season the beef with the salt and black pepper. Turn the Instant Pot to high Sauté. Once hot, add the olive oil and brown the beef in 2 batches for 5 to 6 minutes total, stirring to sear several sides. Remove the beef and set aside.

2. 2

   2. In the same pot, add the onion, carrot, and mushrooms. Cook for 4 minutes, stirring, until the vegetables soften and the mushrooms release some of their liquid. Add the garlic, tomato paste, and dried thyme, and cook 1 minute more.

3. 3

   3. Pour in the balsamic vinegar, Worcestershire sauce, and about 60 ml (1/4 cup) of the beef broth. Scrape the bottom well with a wooden spoon to loosen any browned bits. Return the beef to the pot.

4. 4

   4. Add the pearled barley and the remaining beef broth. Stir once to distribute the ingredients evenly.

5. 5

   5. Lock the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

6. 6

   6. Open the pot and add the fresh spinach and chopped parsley. Stir for 1 to 2 minutes until the spinach wilts from the residual heat.

7. 7

   7. Taste and adjust salt if needed. Serve hot. If you want to hold the dish before serving, use the keep-warm function; the food should stay at 140°F (60°C) or above.