Instant pot beef barley soup

On the Saute setting heat olive oil and butter till hot and add beef, salt, pepper and garlic powder and mix up.

Add in onion, carrots, celery and minced garlic and continue to cook till beef is browned.

Add in broth, tomatoes, red wine vinegar, soy sauce, worcestershire sauce, packet of gravy mix, turmeric, rosemary,thyme and parsley.

Stir up and place lid on move knob to seal.

Press meat / stew for 35 minutes normal high-pressure.

After 35 minutes turn knob to vent to release steam be careful as it will be really hot.

Make sure button is down before opening lid.

Stir in barley and kale and place lid back on and let sit for 10 minutes.

Enjoy with some baguette bread slices.