Instant Pot Beef and Barley Stew

Ingredients:

• 1 lb beef chuck, well trimmed, cut into 2-inch pieces
• 1 Tbsp all-purpose flour
• 1 Tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, smashed
• 8 sprigs thyme, plus leaves for serving
• Kosher salt and pepper
• 1 12-oz bottle beer
• 1/2 medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces
• 3 medium carrots (about 12 ounces), sliced
• 3 cup no-salt-added beef broth
• 1 cup pearled barley

Directions:

1. Set Instant Pot to sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
2. Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press cancel.
3. Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.