Instant Pot Barley Soup Recipe

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Instant Pot Barley Soup Recipe

Instant Pot® Beef And Barley Soup Recipe Allrecipes

4 hours ago Original recipe yields 6 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 pound beef stew meat, cut into bite-sized pieces. salt and pepper to taste. 3 tablespoons avocado oil, divided, or as needed. 8 ounces sliced cremini mushrooms. 1 ½ cups roughly chopped carrots. 1 ½ cups roughly chopped onions.

Rating: 5/5(17)
Total Time: 1 hr 40 mins
Servings: 6
Calories: 362 per serving

Show more

See Also: Barley soup recipes easyVisit Site

Beef and Barley Soup – Instant Pot Recipes

9 hours ago Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to Ace blender along with broth, carrot, and soy sauce.Lock lid in place, then select Soup

Rating: 5/5(4)
Servings: 2-4
Cuisine: Modern
Category: Soup

Show more

See Also: pressure cooker barley recipeVisit Site

Instant Pot® Vegan Vegetable and Barley Soup Recipe

5 hours ago Step 1. Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot

Rating: 4.5/5(28)
Total Time: 1 hr
Servings: 6
Calories: 209 per serving
1. Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Vegetable Barley Soup Watch What U Eat

4 hours ago On sautee mode of the Instant Pot cook some onions and chopped garlic in little oil. Then add fresh vegetables like diced carrot, red pepper, celery, and …

Rating: 4.8/5(6)
Total Time: 30 mins
Category: Lunch / Dinner, Main Dish
Calories: 328 per serving
1. Heat oil in Instant Pot on saute mode. Cook garlic and onion until translucent.
2. Add carrot, pepper, celery, edamame beans, and barley. Give it a quick mix.
3. Season with thyme, salt, and pepper.
4. Finally, add water, vegetable stock or chicken stock and mix well.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Vegetable Barley Soup Profusion Curry

9 hours ago HOW TO MAKE INSTANT POT VEGETABLE BARLEY SOUP. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes. Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley

Rating: 4.3/5(32)
Total Time: 30 mins
Category: Comfort Food
Calories: 189 per serving
1. INSTANT POT INSTRUCTIONS :
2. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
3. Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
4. Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Easy Instant Pot Barley Soup · The Typical Mom

Just Now Place your ham hock in the middle of your Instant Pot. (you could add diced leftover ham too but a ham hock is delicious) Add all vegetables and cup of uncooked pearled barley around ham hock, then pour broth in. Close your lid and steam valve and set to high pressure for 30 minutes. Then do a quick

Reviews: 2
Category: Appetizer, Entree, Main Course, Soup
Cuisine: American
Total Time: 40 mins
1. Place your ham hock in the middle of your Instant Pot. (you could add diced leftover ham too but a ham hock is delicious)
2. Add all vegetables and cup of uncooked pearled barley around ham hock, then pour broth in.
3. Close your lid and steam valve and set to high pressure for 30 minutes. Then do a quick release when done.
4. Lift lid and remove ham hock. On a cutting board remove all bones and fat, discard those. Dice your meat up into bite size pieces or shred. Put meat back into your Instant Pot and stir.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef Barley Vegetable Soup Simply Happy …

3 hours ago Instant Pot Beef Barley Vegetable Soup is total comfort food! A wonderful one-pot meal. This pressure cooker beef barley vegetable soup recipe has chunks of tender beef, carrots, cabbage, potatoes and more. An old fashioned, hearty beef barley soup.

Rating: 4.9/5(43)
Total Time: 1 hr 20 mins
Category: Dinner, Soup
Calories: 280 per serving
1. Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil.
2. Add the beef chunks and spread out in one layer on bottom of pot. Let cook for a couple of minutes to develop a crust.
3. Turn the beef over and brown on other side.
4. Add the onion, carrots, and celery. Stir and scrape up any brown bits on the bottom of the pot.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Rich and flavorful Instant Pot vegetable soup with barley

4 hours ago This recipe (and most vegetable barley soup recipes) use pearl barley. Pearl barley is a processed grain, where the hull has been removed and the grain has been "polished" or "pearled." Although pearl barley

Rating: 4.9/5(23)
Total Time: 55 mins
Category: Main Course, Soup
Calories: 194 per serving
1. Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushroms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.
2. Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.
3. Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.
4. When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley. Enjoy!

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Vegetable Barley Soup Cooking Carnival

6 hours ago Wash barley well and drain all the water. Keep it aside. Next, turn on the Insta Pot on saute mode. Heat oil, add ginger, garlic, green onions, and celery. Saute for a minute. (Photo 1) Now add all the vegetables, tomato, washed barley

Rating: 5/5(2)
Calories: 305 per serving
Category: Soups And Stew
1. Wash barley well and drain all the water. Keep it aside.
2. Next, turn on the Insta Pot on saute mode. Heat oil, add ginger, garlic, green onions, and celery. Saute for a minute.
3. Now add all the vegetables, tomato, washed barley, water, all spices, parsley, Rosemary and Jalapeno. Stir well.
4. Cover the IP with its locking lid and set the vent valve on the sealing position.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Barley Quick & Easy Real Food Recipes

1 hours ago To use hulled barley, follow the same instructions but rinse the barley under cool water in a colander before adding to the instant pot, use 2.5 cups of …

Rating: 4.6/5(20)
Total Time: 25 mins
Category: Side
Calories: 88 per serving
1. Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.
2. Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.
3. When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."
4. Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.

Show more

See Also: Instant Pot RecipesVisit Site

Instant Pot Mushroom Barley Soup RecipeTeacher

9 hours ago Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well. Secure lid and cook on manual (pressure cook) on high for 20 minutes. Let natural release for 10 minutes, then quick

Rating: 5/5(16)
Category: Soup
Cuisine: American
Total Time: 40 mins
1. Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.
2. Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.
3. Secure lid and cook on manual (pressure cook) on high for 20 minutes.
4. Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You’re now ready to serve.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Barley and Chicken Soup Made in less than 30

Just Now Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot. Cook. Close the lid and cook on HIGH PRESSURE for 15 minutes. Pressure Release. Allow the pot

Rating: 4.7/5(21)
Total Time: 25 mins
Category: Main Course, Main Courses, Soup, Soups
Calories: 264 per serving
1. Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot.
2. Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
3. Remove the chicken and shred. Add the shredded chicken back into the Instant Pot.
4. Sprinkle with parsley and serve.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

Homemade Beef Barley Soup Recipe Little Spice Jar

4 hours ago INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot

Rating: 4.9/5(150)
Category: Beef
Servings: 6
Total Time: 1 hr
1. SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
2. VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.
3. INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.
4. SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Recipe recipesgalore.com

3 hours ago Instant Pot Ravioli Soup. Red Lentil Dal (Instant Pot Recipe) 3 Bean Instant Pot Chicken Chili Recipe. Instant Pot Stuffed Peppers. Instant Pot Ravioli Soup. Instant Pot Salsa Chicken Recipe. My top 15 Instant Pot recipes of 2018. 100 Healthy (and Delicious!) Instant Pot Recipes.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef and Barley Soup Countryside Cravings

9 hours ago Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme. Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot

Rating: 4.9/5(10)
Calories: 334 per serving
Category: Soup
1. Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
2. Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
3. Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
4. Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Beef Barley Vegetable Soup Instant Pot Recipes

9 hours ago 1 Set the Instant Pot to the Sauté (or browning) mode. When the pot is hot, add the oil. 2 Add the beef chunks and spread out in one layer on bottom of pot. …

Estimated Reading Time: 1 min

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Barley Minestrone Soup Recipe Chatelaine

6 hours ago Combine celery, carrots, onion, tomatoes, barley, Italian seasoning, bay leaves, salt, pepper and broth in the Instant Pot. Put the lid on the Instant Pot. Close the pressure-release valve.

Rating: 4.3/5(8)
Total Time: 55 mins
Category: Recipes
Calories: 171 per serving

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

How To Make Instant Pot Mushroom Barley Soup Feeling Foodish

Just Now For the Instant Pot: Chop up vegetables (onion, carrots, celery, and mushrooms.) Add 2.5 quarts of water to your Instant Pot along with the tomato paste, the chopped veggies (ie, onion, celery, carrots, and mushrooms), the barley, and the seasonings (ie, salt, pepper, thyme, bay leaf). Give it a quick stir with a large spoon, and then seal the

Rating: 5/5(1)
Category: Soup
Cuisine: American
Calories: 127 per serving

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef Barley Soup Quick and Delicious Flour

5 hours ago Stir the 1 cup of Quick Cook Barley into the hot soup. In a small bowl mix the cornstarch with the cool water and stir into the Instant Pot. Set the Instant Pot to the sauté function and bring to a boil stirring occasionally. Cook the beef barley soup for 10 minutes more or until the barley is soft and the soup

Ratings: 6
Calories: 328 per serving
Category: Main Dish
1. Turn the Instant Pot on the sauté setting and melt 2 tablespoons of butter.
2. Salt and pepper the stew meat. Add the seasoned stew meat in small batches to the Instant Pot and brown all sides. As the meat browns remove it from the Instant Pot to a bowl until all the stew meat has been browned.
3. Once all the stew meat has been browned in the melted butter and removed from the Instant Pot add the remaining tablespoon of butter to the Instant Pot and add the diced onion, diced celery, and diced carrots to the Instant Pot.
4. Saute the vegetables until the onion is almost translucent, about 3 minutes. Add the minced garlic to the Instant Pot and toss with the other vegetables. Saute for another minute.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

ChickenBarley Soup Recipe MyRecipes

4 hours ago Step 1. Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press …

Rating: 5/5(1)
Total Time: 10 mins
Servings: 6
1. Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove and discard bay leaf.
2. Add chicken to cooker. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 3 minutes or until thoroughly heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with additional oregano and pepper, if desired.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

Instant Pot Ground Beef Barley Soup Just A Pinch Recipes

Just Now 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. On the Saute mode's highest setting, brown ground

Show more

See Also: Beef Recipes Ground Beef RecipesVisit Site

Instant Pot Bean and Barley Soup Real Food To Heal

1 hours ago *Cooked Barley can be made in the Instant Pot prior to making this soup, following the instructions from the IP recipe book, it is 1 part barley to 2.5 parts water, high pressure (grain setting) for 20-22 minutes! If you prefer it to stay chewier, add it after the soup is cooked.

Estimated Reading Time: 4 mins

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef and Barley Soup Recipe Food News

6 hours ago Instant Pot Beef and Barley Soup is a recipe that allows you to have a warm, hearty meal on the table quickly. Electric pressure cookers are a great way to save time when fixing meals - like a hearty beef soup - that usually take hours in the oven or crock pot. Prep Time 10 mins.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Mushroom Barley Soup MariaUshakova.com

1 hours ago This Instant Pot Mushroom Barley Soup recipe serves up a pot of vegan soup loaded with barley, vegetables, mushrooms, and fresh herbs. Made from scratch in under an hour, this easy recipe is perfect for winter weeknights! A bowl of this comforting soup

Rating: 4.4/5(86)
Total Time: 50 mins
Cuisine: International
Calories: 130 per serving
1. Add the olive oil to the Instant Pot and select Saute function. (Temperature setting is set to Normal). Preheat the oil.
2. Add the onion and carrots and cook stirring occasionally until onions are translucent, for about 4 minutes.
3. Add the garlic and cook until fragrant for about 30 seconds.
4. Add the mushrooms and cook stirring occasionally until the mushrooms have released their liquid and reduced in volume, for about 4 minutes.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Chicken Barley Soup Flour On My Face

8 hours ago Pressure Cooker Chicken & Barley Soup Equipment and tools. 8-quart instant pot: I started out with a 6 quart but pretty much use my 8 quart for all my recipes.; Wooden spoon: I love my wooden spoons and use them every day.; Metal ladle.A long handled ladle makes it easy to serve soup right from the Instant Pot.; Pot holders: You will need pot holders if you lift the inner pot

Ratings: 9
Total Time: 22 mins
Category: Main Dish
Calories: 220 per serving
1. Place the chicken in the bottom of the Instant Pot inner pot.
2. Add the sliced carrots, celery, diced onion, and minced garlic.
3. Add the dried thyme, ground pepper, sea salt and dried bay leaves.
4. Pour the chicken broth over the ingredients. Stir with a wooden spoon.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Sustainable Cooks

2 hours ago Instant Pot Beef Barley Soup is the perfect meal for when you need an easy, and hearty dinner that the whole family will love. This cozy bowl of yum is a game-changer for flexitarian …

Rating: 5/5(1)
Total Time: 56 mins
Category: Soup
Calories: 151 per serving
1. Combine all ingredients in the Instant Pot. Stir.
2. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Allow the beef tips to sear for ~2 minutes on each side.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Recipe Munchkin Time YouTube

3 hours ago Instant Pot Beef Barley Soup Recipe cooks so good inside Instant Pot and so much quicker than cooking it in a pot on a stove. The beef turns out tender and s

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Recipe mashed.com

6 hours ago Once you have sautéd those vegetables for five minutes, add the Worcestershire sauce, salt, pepper, beef stew meat, pearl barley, beef stock, and diced tomatoes to the Instant Pot. Next close the Instant Pot lid and then set the pot to the pressure cooking function. Now cook the soup

Rating: 5/5(23)
Calories: 270 per serving
Category: Dinner, Lunch

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Savory Instant Pot Mushroom Barley Soup easy vegan recipe

7 hours ago Recipe Features. Savory comfort food – The flavors of the earthy mushrooms, coupled with the vegan beef broth and soy sauce, merge to create a rich and flavorful soup with a thick, brothy texture.. Easy – This is an easy recipe that requires 11 ingredients, all readily available. But don’t let the limited ingredients fool you – this is a tasty and hearty soup.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef Barley Soup Recipe Aromatic Essence

6 hours ago A few variations to try. Beef barley soup with ground beef: Brown about a pound to a pound and half of lean ground beef in step 1. Transfer the browned beef to a plate and proceed from step 2 onward. Creamy beef barley soup

Ratings: 2
Calories: 550 per serving
Category: Soups
1. Press the 'SAUTE' button, set it to "NORMAL' and wait until it displays 'HOT'. Add a tablespoon of oil, once it heats up, add half of the beef cubes in a single layer, cook until browned on all sides, stirring frequently. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.
2. Add sliced mushrooms, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.
3. Add diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally. Add more oil if required to saute the veggies.
4. Next, add minced garlic, cook until fragrant, another 30 seconds.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Eating Instantly

7 hours ago This Instant Pot Beef Barley Soup is a delicious, comforting recipe for colder months, and it comes together easily in the pressure cooker. It's also freezer-friendly! 3.46 from 105 votes

Rating: 3.5/5(104)
Total Time: 45 mins
Category: Soup
Calories: 288 per serving
1. Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sauteeing another 2 min.
2. Add diced tomatoes, beef broth and pearl barley in that order. Turn off saute mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
3. Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef and Barley Soup Lemon Blossoms

5 hours ago Instant Pot Beef Barley Soup is a hearty and satisfying easy soup recipe made with nutritious whole grain barley, tender beef and vegetables in a delicious broth.. This warming soup is a meal on its own but if you like, you can serve it with a simple salad, Buttermilk Biscuits, soft Homemade Dinner Rolls or this Flatbread Recipe.

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Main Course, Soup
Calories: 388 per serving
1. Season the beef with salt and pepper to taste. Turn the Instant Pot to saute and heat the oil. Working in batches, brown the meat well on all sides, about 4 to 5 minutes per batch. With a slotted spoon, transfer the beef to a bowl.
2. Add the onions, carrots, celery and mushrooms and cook for about 4 minutes or until the onions begin to soften. Stir in the garlic and cook for about 1 minute.
3. Pour the wine into the pot to deglaze it. Using a wooden spoon, scrape up the browned bits stuck to the bottom of the pot. Simmer for about 2 minutes then press cancel.
4. Return the beef and any collected juices to the pot. Add the barley, thyme, bay leaf, stock, Worcestershire, tomato paste and bouillon (if using) to the pot. Stir to combine. Cover, seal the lid and cook on high pressure for 30 minutes. When done, let the pressure release naturally for 15 minutes and then release the remaining pressure manually. Discard the bay leaf and thyme sprigs. Taste and season with salt and pepper, if needed.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Chicken Barley Soup 365 Days of Slow Cooking

6 hours ago Instructions. Turn Instant Pot to the saute function (more). When it says HOT on the display add in the oil. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pan. Add in the carrot, celery, tomato paste, basil, barley

Rating: 5/5(15)
Total Time: 38 mins
Category: Soup
Calories: 141 per serving
1. Turn Instant Pot to the saute function (more). When it says HOT on the display add in the oil. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pan.
2. Add in the carrot, celery, tomato paste, basil, barley, chicken, tomatoes, salt, pepper and bay leaf.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual or pressure cook button to 18 minutes. When the cooking time has ended let the pot sit for 10 minutes and then release the rest of the pressure by moving the valve to “venting.”
4. Remove the lid. Discard the bay leaf. If you used uncooked chicken remove the chicken and shred or cut into pieces. Stir back in.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

Instant Pot Beef Barley Soup Recipe Bowl Me Over

1 hours ago Instant Pot Beef and Barley Soup - An easy to make, beefy soup filled with plump barley and tender vegetables. This big beefy stew is hearty and satisfying. Because it's made in the pressure cooker it has all the flavors of a soup

Rating: 5/5(10)
Total Time: 40 mins
Category: Lunch or Dinner
Calories: 191 per serving
1. Remove the fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
2. Peel and dice the carrots and onion. Slice the mushrooms. Mince the garlic.
3. Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak.
4. Allow the meat to brown and on all sides. About two minutes per side.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Delicious Instant Pot Beef & Barley Stew Mom's Dinner

2 hours ago My Instant Pot Beef & Barley Stew recipe is a classic stew with super flavorful beef broth that has cooked-all-day flavor, is full of tender beef, vegetables, and perfectly cooked barley. This is a hearty beef and barley soup

Rating: 5/5(30)
Category: Soup
Cuisine: American
Total Time: 35 mins
1. Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
2. Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

Show more

See Also: Dinner Recipes Beef RecipesVisit Site

Instant Pot Beef Barley Soup My Farmhouse Table

8 hours ago Slow Cooker Instructions: Brown the meat in a large stock pot. Remove to a clean plate. Pour in 1 cup of water and scrap the bottom of the pan to release the stuck on “brown bits”. Add in the …

Reviews: 4
Servings: 6
Cuisine: American
Category: Main Course, Soup
1. Salt and pepper the stew meat.
2. Turn on the "Saute" function for the Instant Pot. Heat olive oil in the bowl and then, working in batches, brown the stew meat. (The meat should not be cooked completely, just browned). As each batch browns, transfer to a clean plate and set aside.
3. Once all of the stew meat is browned, saute the onion in the Instant Pot bowl, then pour in 1 cup of water. Scrap along the bottom of the bowl to release the "browned bits" of stew meat and onion that may be stuck on the bottom. (Note: your Instant Pot may read "Hot" or "Burn" at this point. Don't panic... this last step will not only add amazing flavor to the soup, but it should cancel the "Hot" notice since you are releasing the scraps of food that are causing the message).
4. Once the bottom is scrapped clean, stir in the remaining water, beef base, celery, carrots, and garlic. Return the stew meat to the pot and stir to combine.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Lentil Barley Soup (Vegan) Ruchiskitchen

1 hours ago » Onions and garlic — This Instant Pot lentil barley soup is flavored with fresh garlic and onions that build the foundation of this soup. » Vegetables — A wide array of vegetables such as carrots, celery, corn, and red bell pepper add texture, intense flavor, color, and nutrient content to this soup.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef Barley Soup Recipe Munchkin Time

5 hours ago To make Beef and Barley Soup, turn Instant Pot (this is the one I have – https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of beef …

Rating: 5/5(1)
Category: Soup
Cuisine: American
Calories: 216 per serving
1. To make beef and barley soup, turn Instant Pot (this is the one I have - https://amzn.to/3io3t98) to Saute mode. Heat 1/4 cup of avocado oil, once heated add 1-2 lb of beef stew meat and sprinkle 1 tablespoon of Mccormick Montreal Spice. Give it a nice stir with a wooden spoon and saute for 5 minutes, stirring few times.
2. Next, add 1 chopped onion saute for 5 minutes. After add the rest of the ingredients: 3/4 cup cubed carrots, 2/3 cup of chopped celery, 1 teaspoon of finely chopped garlic and 2 tablespoons of tomato paste. Give it a nice stir.
3. After add 3/4 cup of barley and 1/2 cup of sauerkraut. Pour in 12 cups of chicken broth and add 2 bay leaves and 1/4 teaspoon of rosemary, stir with a spoon.
4. Cover the lid and cook on Meat/Stew mode for 20-25 minutes. Naturally release the pressure for 15 minutes.

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Easy Instant Pot Chicken Barley Soup Margin Making Mom®

Just Now Add all ingredients to the insert pot of the Instant Pot. Close lid and set the vent to the sealed position. Select a cook time of 15 minutes at high pressure. After the cook time is complete, …

Rating: 4.5/5(2)
Category: Pressure Cooker {Instant Pot}
1. Add all ingredients to the insert pot of the Instant Pot.
2. Close lid and set the vent to the sealed position. Select a cook time of 15 minutes at high pressure.
3. After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
4. Shred the chicken and return to the broth. Remove the bay leaf.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

Instant Pot Tomato Barley Soup Framed Cooks

1 hours ago Instructions. Add the oil to the Instant Pot and press the Sauté button. Add onions and carrots and stir for 5 minutes until the onion starts to get tender. Press the Cancel button. Add the tomatoes, broth, barley

Reviews: 6
Category: Dinner
Cuisine: American
Total Time: 40 mins
1. Add the oil to the Instant Pot and press the Sauté button. Add onions and carrots and stir for 5 minutes until the onion starts to get tender. Press the Cancel button.
2. Add the tomatoes, broth, barley, oregano, salt and pepper and stir. Put on the lid, make sure the vent is sealed and press the Manual button. Set the timer for 25 minutes on high pressure.
3. When time is up, let the pressure release naturally for 5 minutes, then carefully open the vent for a quick release of any remaining pressure.
4. Stir in sour or almond cream if using and serve!

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant pot hamburger soup with barley Berry&Maple

2 hours ago Rinse pearl barley couple times under the running cold water. Add to the pot and the next step is adding potatoes. I peel mine but you can leave the skin on if you want to. Cut in small chunks and stir into the soup base. Add water and close and lock the Instant pot lid. The soup

Rating: 4.5/5(22)
Servings: 8
Cuisine: American
Category: Main Course
1. Push instant pot SAUTE button. Heat oil and add chopped onions. Cook onions for 5 minutes, stiring. Add ground beef and cook for another 3-5 minutes until browned.
2. Add the rest of ingredients and stir. Close and lock the lid. Pressure cook for 20 minutes. Quick release the pressure once cooked.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

CPK Dakota Smashed Pea & Barley Soup Instant Pot Prepbowls

1 hours ago California Pizza Kitchen’s Dakota Smashed Pea + Barley VEGAN Soup.Dump And Cook One Step Soup Recipe, Easier Than Cooking Readymade Frozen Food ( yes, it is that easy).Made With Only 7 Ingredients ( No Oil – Dairy Products Or Cornstarch – Flours), Ready In Just 15 Minutes (Preparations + Cooking Time) With Instant Pot

Rating: 5/5(1)
Servings: 4
Cuisine: American
Total Time: 15 mins
1. Measure and keep ingredients ready - dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ),, and green spring onions for garnish.
2. I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
3. After the steam is released, open the lid, add remaining 6 OZ of water , stir well , immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Vegetable Soup Recipe with Beans and Barley

1 hours ago Instant Pot Vegetable Soup Recipe: This is a simple dump and cook recipe once the veggies are chopped. Just open a few cans and pour in the barley and broth. Seal the pressure cooker and walk away. Quick

Reviews: 1
Calories: 260 per serving
Category: Instant Pot Recipes
1. Chop all fresh vegetables into bite sized pieces as necessary.
2. Dump all prepared vegetable into the instant pot.
3. Add the canned ingredients, seasonings and barley.
4. Pour the vegetable broth over all.

Show more

See Also: Soup Recipes Instant Pot RecipesVisit Site

Instant Pot Beef, Barley and Mushroom Soup — Candidly

Just Now Instant Pot Beef, Barley and Mushroom Soup has it all in a rich and flavorful broth. PIN THIS recipe to read later! The Instant Pot is one of my biggest hacks for weeknight dinners. It shines at creating a rich and flavorful broth that should take hours, in a fraction of the time. The Instant Pot also breaks down meat like a good slow cook would.

Cuisine: American, Dairy-Free, Kosher
Total Time: 43 mins
Category: Main Course, Soup
Calories: 357 per serving

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Beef and Barley Soup 365 Days of Slow

7 hours ago Add in the broths and scrape the bottom of the pot. Stir in the tomato paste, worcestershire, bay leaf, thyme, carrots and barley. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup

Rating: 4.8/5(10)
Total Time: 1 hr
Category: Soup
Calories: 384 per serving
1. Turn your Instant Pot to the saute setting. While it is heating up pat the beef dry and season it with the salt and pepper. When the display says HOT add in 1 Tbsp of the oil and swirl it around. Add in the beef and let each piece touch the bottom of the pot so that it can brown well. You may have to work in batches. Let the beef sit for about 3-5 minutes and then turn each piece over and brown on the other side. Scrape the beef to one side of the pot and add in the other tablespoon of oil. Add in the onion and mushrooms and saute for about 3 minutes. Then add in the garlic and let it cook for about 30 seconds.
2. Add in the broths and scrape the bottom of the pot. Stir in the tomato paste, worcestershire, bay leaf, thyme, carrots and barley.
3. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button or manual/pressure cook button to 18 minutes. When the time is up let the pot sit for at least 10 minutes, longer if you have the time (I waited until 2o minutes). Move the valve to venting. Remove the lid.
4. Stir and taste test. Add additional seasonings to taste. I added in more salt and pepper and worcestershire. Serve with some crusty bread and enjoy!

Show more

See Also: Beef Recipes Soup RecipesVisit Site

Instant Pot Chicken Barley Soup Recipe easy, healthy

6 hours ago Instant Pot Chicken Barley Soup Recipe. March 22, 2021 by Denise Leave a Comment. Jump to Recipe. This easy Instant Pot chicken barley soup is full of flavor and makes a hearty, healthy meal. More like a stew, this barley soup

Category: Soup
Total Time: 55 mins
1. First use the saute function and adjust the heat to high. Add some olive oil and then add some sliced onions. You want to cook these for a few minutes until they become translucent and start to brown and caramelize.
2. While the onions are cooking, chop the carrot and chicken breast into bite size pieces. Then add the chicken and spices to the Instant Pot. Mix it well and cook for just a minute or two.
3. Lastly pour in the rest of the ingredients - carrots, chicken peas Better than Bouillon, carrots and broth. Mix well then put on the lid and cancel the saute function. Now push the pressure release valve to seal and manually cook for 20 minutes.
4. Once the 20 minutes are up, you can do a quick release or natural release to bring down the pressure.

Show more

See Also: Chicken Recipes Soup RecipesVisit Site

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you cook barley in Instant Pot?

Instant Pot Instructions. Place 1 cup of rinsed hulled barley in the inner lining of the instant pot with 3 cups of water and 1 tsp sea salt. Place lid on pressure cooker, secure and turn vent to sealed. Cook on high pressure of 25 minutes.

Is barley soup healthy?

This homemade barley soup is healthy due to all clean ingredients used in making it. Whole grain barley is a rich source of essential nutrients such as dietary fiber, protein, and vitamin B. It is also rich in dietary minerals like manganese and phosphorous.

What is the recipe for Beef Barley Soup?

Directions In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through.

What is Turkey barley soup?

Turkey-Barley Soup. Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned flavor. To shorten cooking time, substitute quick-cooking barley for pearl barley; add carrots and parsnips with the barley and simmer the soup for about 20 minutes total.

Most Popular Search