Pressure Cooker Beef, Barley and Vegetable Soup

1-1/4 pounds lean ground beef
1 28oz can crushed tomatoes
2-1/2 cups water
1/2 cup barley
3 large carrots, about 8 ounces total
2 medium stalks celery
1 large Idaho potato, about 10 ounces
1 medium onion, about 6 ounces
1 small clove garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4teaspoon salt
black pepper to taste

Note: A cross between a soup and stew, this is a perfect supper for
midwinter warm-ups. Serve it with a salad or cole slaw and warm rolls with butter.

Brown beef in pressure cooker. Drain off any fat. Add the tomatoes, water,  and barley. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize and cook for 10 minutes.

While the soup is cooking, split the carrots in half lengthwise, then cut
into 1/4" thick slices. Cut the celery into 1/4" thick slices. Peel and dice the potato. Dice the  onion and mince the garlic.
When the soup has cooked for 10 minutes, release pressure and add the
vegetables, spices, salt and pepper. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce the heat until pressure is stabilized and cook 10 minutes longer. Release the pressure.
The soup can be refrigerated for up to 4 days or frozen.

Recipe from "The New Pressure Cooker Cookbook" by Pat Dailey (Contemporary
Books)