Fall always means rich , hot soups at our house! 

Cabbage Soup

Makes 12 cups

1 medium onion, peeled and coarsely chopped.
1 1/2 pounds chuck, trimmed and cubed into 1 inch pieces.
1/3 cup barley
1 bay leaf
6 cups beef stock
3 large carrots, peeled and cut into 1/2 inches pieces
2 celery ribs, cut into 1/2 inch pieces
1/2 small cabbage, cored and coarsely chopped
1 large potato, peeled and cut into 1/2 inches pieces.

Put onion, meat, barley, bay leaf and 3 cups beef stock into PC.

Cover cooker, lock lid, and bring up to high pressure. Cook for 15
minutes.

Let pressure drop. Add remaining vegetables and stock to pan. Bring up
to pressure and cook for 4 minutes.

Let pressure drop. Season as needed.