PRESSURE COOKER BEEF BARLEY SOUP RECIPE
Beef barley soup is a winter staple, but it takes a while to cook. But if you use a pressure cooker, you can get a deeply flavorful beef barley soup on the table in about an hour.
Provided by Daniel Gritzer
Categories Beef Stew Mains Quick Dinners Soups and Stews Soup
Time 1h
Number Of Ingredients 14
Steps:
- Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
- Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve.
Nutrition Facts : Calories 294 kcal, Carbohydrate 17 g, Cholesterol 56 mg, Fiber 4 g, Protein 22 g, SaturatedFat 5 g, Sodium 844 mg, Sugar 5 g, Fat 13 g, ServingSize Makes about 3 quarts (3L), UnsaturatedFat 0 g
VEGETABLE BEEF BARLEY SOUP
The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges
PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP
This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter.
Provided by TishT
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the beef in the pressure cooker.
- Drain off any fat.
- Add the tomatoes, water and barley.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
- Peel and dice the potato.
- Dice the onion and mince the garlic.
- When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
- Close pressure cooker and bring up to full pressure.
- Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
- Release the pressure.
- The soup can be refrigerated for up to 4 days or frozen.
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
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