I also use the BtB, roasted chicken base, for most things I need broth for. I didn't have any beef, but that's what I used tonight, when I made this soup.
I used Andy's recipe, with a few changes. I cooked the mirepoix in the IP, adding 2 crushed garlic cloves, then removed most of it, and added 9 c of the broth, using that roasted chicken base and the barley, then cooked it for 20 min. on high pressure, while prepping the rest of the dish.
I soaked 1 oz of porcini, then "massaged" the grit out of them, then rinsed them in another cup of water. I chopped them up, then, using a method Marcella Hazan used in her books, I boiled the porcini with the strained soaking water, before adding the butter and fresh cremini, to brown those. The second rinsing water I used to deglaze the beef pan, and rinse out the mushroom pan.
The beef I browned and added to the barley, with the cooked mirepoix and deglazing from the sauté pan, plus about 2 tsp fresh rosemary and 1 tsp fresh sage, chopped, andcooked it for 15 min. on high, and released pressure after 10 min. I then added the mushroom mix, rinsed out the pan with that porcini liquid, and cooked on high for 10 min. I let it naturally release for 15 min., then released the rest of the pressure. Then, I stirred in 1/4 c chopped parlsey, in addition to that on top of the bowl.
This was some of the best beef barley mushroom soup I've made, and I'm going to copy that recipe, adding my options.
Chopped porcini, with soaking liquid cooking off. by
pepperhead212, on Flickr
Chopped cremini, added to porcini to brown in butter. by
pepperhead212, on Flickr
Mushrooms finished browning in butter. by
pepperhead212, on Flickr
Second batch of beef browning. by
pepperhead212, on Flickr
Browned beef, ready to add to IP. by
pepperhead212, on Flickr
Fresh rosemary and sage, chopped up for the soup. by
pepperhead212, on Flickr
Finished soup in Instant Pot by
pepperhead212, on Flickr
2020-03-10_11-23-48 by
pepperhead212, on Flickr