- Beef bone broth ***
- Beef from bones from bone broth (about 2-3 cups shredded/chopped up)
- 1 small celery heart, chopped
- 2 large carrots, chopped
- 1 medium red onion, chopped
- 1 cup pearl barley
- olive oil
- dried thyme
- salt & pepper
- chicken broth paste as needed
Directions:
- IP on saute high - coat bottom with olive oil, cook onion, celery, carrot, sea salt, fresh ground pepper, and a shake of dried thyme - cook, stirring occasionally until onion begins to go translucent
- remove veggies, deglaze pot with a spoonful of broth, add barley and broth (about 10 cups) to pot, set IP to soup for 15 minutes, QR
- add veggies and beef to pot, set IP to soup for 10 minutes, QR
- taste and add chicken (or beef) broth paste to taste (we added about 3-4 tablespoons)
- Enjoy yum!
***Made beef bone broth with leftover Christmas roast - two ribs of prime rib with some meat still on the bone. 10 cups of water, bones and IP set to manual high pressure for 120 minutes with QR
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