Instant Pot Barley Soup Recipe

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. Step 3. 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.

Rating: 5/5(15)
Total Time: 1 hr 40 mins
Category: Barley Soup
Calories: 362 per serving

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

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.

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Print Recipe. Instructions. Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until …

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

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Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your …

Rating: 4.5/5(24)
Total Time: 1 hr
Category: Zucchini Soup
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.

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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 …

Rating: 5/5(16)
Total Time: 40 mins
Category: Soup

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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 …

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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 ) Add vegetable broth. (or water) Mix well. Let it come to boil on medium-high heat. Then reduce heat, cover the pan, and let it simmer for about 15 mins .

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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. Add the tomatoes, bay leaves, vegetable stock, and barley.

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Cook for about 5 minutes. Then add the garlic and cook for 30 more seconds. Next, add some beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits. Add the remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf and thyme. Place the lid on the Instant Pot and turn to the locking position.

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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 water, and set the time to 25 minutes instead of 20.; The instructions used to say 2.5 cups water, but I changed it to 2 because of lots of reader feedback that there was liquid left.

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Instructions. 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. Add diced tomatoes, beef broth and pearl barley in that order.

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Ingredients for Beef Barley Soup Instant Pot. Ingredients for this pressure cooker beef and barley stew recipe couldn’t be easier! Stewing beef: I usually cut store-bought stew meat into even smaller 1-inch cubes, it cooks faster and becomes even more fall apart tender. Garlic and onion: Minced garlic and finely chopped onion add aromatic savory taste.

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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 to release pressure naturally for 5 minutes. Then, release all remaining pressure. Shred.

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Instructions. Place your beef soup bones, stew meat or 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 garlic + 1 cup of uncooked pearled barley at the top, then pour broth in. Do not stir, just make sure barley is submerged in liquid.

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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.

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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 will be pretty thick and delicious.

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Instant Pot Sausage Barley Soup. We were in a hurry the other night to make dinner and get out the door to my son’s basketball game. My husband pointed to a chicken and barley soup recipe in my cookbook* and said “make this except with Italian sausage.” It turned out to be an amazing idea.

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What is the best recipe for barley soup?


  • Warm the olive oil in a large pot over medium heat. ...
  • Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
  • Add the barley, cubed potatoes, tomato paste, and give a good stir.
  • Then add the vegetable broth, a good pinch of salt and pepper. ...
  • When the barley is cooked, add the peas and cook for a further 5 minutes.

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How to make the best beef barley soup?

How to Make the Best Beef Barley Soup

  • Choose the Right Beef. Beef cooked into a soup faces the same challenge as beef cooked into a stew: We want to cook it long enough that its flavor can ...
  • Brown It Better. ...
  • Use Chicken Stock (Usually) With the beef and vegetables browned, the next step is to add stock to the pot to begin the soup part of the dish.
  • Enhance the Broth. ...

How do you make vegetable barley soup?


  1. In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  2. Cover; cook on Low setting 6 to 8 hours.
  3. About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

How to make veg barley soup?

Tips for making this vegetarian barley soup perfectly

  • Let the vegetables sautee in the pan for a few minutes before adding the barley and the veggie broth. ...
  • If you want the soup to cook faster, you can soak the barley in water overnight before making the soup. ...
  • Use hulled barley for a soup that is higher in fiber and nutrition, and pearl barley if you prefer a lighter taste.

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