Quick & Easy Instant Pot Beef, Mushroom, and Barley Stew

Ingredients

• 1 tablespoon vegetable oil
• 1.5 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 ( 1- ounce) sodium free bouillon packets
• 2 tablespoons dried celery flakes
• 1 tablespoon dried parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon sazon seasoning (such as Badia® Tropical®)

Instructions

1. Turn on your Instant Pot and select the Sauté function. Heat oil and brown the beef for about 5 minutes. Then, add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Stir well to combine all ingredients.
2. Close and lock the Instant Pot lid. Select high pressure and set the timer for 35 minutes, following the manufacturer's instructions. Allow approximately 10 to 15 minutes for the pressure to build inside the pot.
3. Let the pressure release naturally for about 12 minutes, according to the manufacturer's instructions. Once the pressure is fully released, unlock and carefully remove the lid.

Nutrition

• Calories: 391 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 2781 mg
• Protein Content: 34 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g