Beefy vegetable barley soup

Beefy vegetable barley soup by Karina

(Betty Crocker Slow Cooker Meals)
1 1/2 lb beef stew meat
1 onion
1/2 cup uncooked pearl barley
2 cans (14 oz each) beef broth
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant frozen mixed vegetables, thawed

1. Cut beef into bite-size pieces if desired. In 3 1/2- to 4-
quart slow cooker, mix all ingredients except vegetables.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Add vegetables. Increase heat setting to High. Cover; cook
20 to 30 minutes or until vegetables are cooked.

My version for pressure cooker:
I put all the ingredients into the cooker (including
vegetables), made sure there's enough water for the barley (1:4
barley/water ratio), wait for the pressure to go up and then
time it for 20 minutes. Let the pressure release naturally,
which takes about 20 more minutes. Done."