Simple Beef & Barley Soup with Butternut Squash (Instant Pot or Slow Cooker)

Instant Pot:
1 Set Instant Pot to Sauté. Add olive oil to Instant Pot, then cook beef until browned on all sides, for about 5 to 6 minutes.
2 Add in the onion and garlic, and cook for 3 to 4 minutes, stirring occasionally, until tender. Press Cancel.
3 Add in the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley. Lock the lid and cook on high pressure for 16 minutes. Use quick-release method to release pressure. If soup gets too thick, add additional water or stock. Serve warm and enjoy!
Slow Cooker:
1 In a large Dutch oven, over medium high heat, warm 2 tablespoons of oil and add in the beef, garlic, and onion. Brown the beef on all sides and cook until the onions are tender. Transfer to the slow cooker.
2 Add the butternut squash, mushrooms, beef broth, thyme, salt & pepper, and barley to the slow cooker and cook on high for 4 hours or low for 8 hours. If soup gets too thick, add additional water or stock. Serve warm and enjoy!