Beef Barley Soup

• Adapted from Mel's Kitchen Cafe
• 
  
• 2 tablespoon olive oil
•  1 lb ground beef   
•  Salt and pepper
•  3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
•  8 ounces baby bella mushrooms, wiped clean and diced (I didn't have any, so didn't use them)
•  1 cup chopped onion, about 1 medium yellow or white onion
•  2 cloves garlic, finely minced or pressed
•  1 tablespoon tomato paste
•  1 teaspoon dried thyme
•  3 cups low-sodium chicken broth
•  3 cups low-sodium beef broth
•  2 teaspoons low-sodium soy

1. Saute the vegetables in the instant pot until onion is translucent. 

2. Add ground beef and brown with the vegetables. 

3. Add remaining ingredients. Cook on high pressure for 28 min. Slow pressure release.