INSTANT POT® HAMBURGER SOUP
Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.
Provided by Angela Giannetti Snyder
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
- Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 17.8 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 3.4 g, Protein 18.7 g, SaturatedFat 4.3 g, Sodium 950.4 mg, Sugar 7.7 g
INSTANT POT® BEEF AND BARLEY SOUP
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Generously season beef with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
- Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
INSTANT POT GROUND BEEF BARLEY SOUP
Comforting, warm, delicious beef barley soup made fast and easy in the Instant Pot. This soup is filling, nutritious, and economical. It is a main meal all in itself, great after a long day served with some rye or French bread, bagels, or crackers.
Provided by Lisa N @theloveoven
Categories Beef Soups
Number Of Ingredients 10
Steps:
- On the Saute mode's highest setting, brown ground beef and break up until crumbled; add olive oil and garlic and continue to saute until fragrant.
- Add all other ingredients. Cover with lid, seal valve, and set on high pressure for 20 minutes.
- Perform a quick release of the pressure when the cooking time is complete. Serve with grated Parmesan and fresh bread.
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