Pressure Cooker Easy Beef Barley Soup Recipe
2022-08-23- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
143 -
Carbohydrates
8.2 g -
Cholesterol
22 mg -
Fat
9 g -
Fiber
3 g -
Protein
3.7 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
174 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Calcium
41 mg
Pressure cooker easy beef barley soup recipe. Very easy and tasty beef mushroom barley soup cooked in a pressure cooker. Use a 6-quart pressure cooker to make this soup. You can also cook this soup in a slow cooker. Learn how to make it, or just skip and go to the main recipe (this recipe adapted from http://allrecipes.com/).
Slow Cooker Beef Barley Soup Recipe
Makes 10 servings
Ingredients: 1½ pounds (720 g) boneless lean beef, cut into cubes, 3 tablespoons olive oil, 1 teaspoon each: salt and freshly ground black pepper, 2 teaspoons garlic powder, 4 cups (1 L) beef broth, 6 cups (1.5 L) water, 4 stalks fresh celery, chopped, 6 carrots, peeled and chopped, 6 green onions, chopped, 1/2 cup chopped fresh parsley, 1 cup uncooked barley, 1 teaspoon dried thyme
Instructions: Heat olive oil over medium heat in a large nonstick skillet. Add cubed beef and sauté until browned, for about 5 minutes. Stir in seasoning and place seasoned beef in slow cooker. Pour a little water to the slow cooker and scrape any browned bits. Add to slow cooker.
Add remaining ingredients, except dried thyme, to the slow cooker. Cover and cook on low-heat setting for 6-8 hours, or until vegetables and barley are tender. Turn off the slow cooker. Ladle beef barley soup into soup bowls. Sprinkle with dried thyme. Serve soup hot.
Pressure Cooker Easy Beef Barley Soup Recipe
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Ingredients
- 1 tablespoon vegetable oil
- 1½ pounds (720 g) beef shank rounds, trimmed
- 1 large yellow onion, peeled and chopped
- 1 tomato, chopped
- 1 teaspoon minced garlic
- 6 cups (1.5 L) chicken broth
- 1 cup uncooked barley
- 1 oz (30 g) dried porcini mushrooms
- 1 tablespoon stemmed thyme leaves
- 1 carrot, peeled and sliced
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
Method
Step 1
Heat vegetable oil in a 6-quart (6 l) pressure cooker turned to the sauté function. Add the beef and brown on all sides, turning occasionally. Remove from a pressure cooker and transfer to a large bowl.
Step 2
Add chopped onion to the cooker. Cook, stirring, until onion is softened, for about 3 minutes. Stir in minced garlic and continue to cook, stirring, for a few seconds. Stir in the remaining ingredients.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 60 minutes.
Step 4
Open the pressure cooker, using a Quick Release mode. Using tongs, transfer cooked meat to a cutting board. Cool for a couple of minutes. Slice the meat off the bones. Cut meat into the cubes and stir into the soup. Serve soup hot.