Instant Pot Sausage Barley Soup Recipes

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

INSTANT POT SAUSAGE BARLEY SOUP

Steps:

• . Turn your Instant Pot to the saute setting. When the display says HOT add in your sausage. Break it up*. Add in the onion. Brown the sausage for about 5 minutes. If there is excess grease, drain it off.
• . Add in the garlic powder, basil, celery, carrot, barley, broth, tomato paste, tomatoes and bay leaf.
• . Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 20 minutes (if you don't have a soup button use the manual/pressure cook button). When the time is up let the pot sit for about 10 minutes (display will say L0:10) and then move the valve to venting. Remove the lid.
• Discard the bay leaf. Taste and salt and pepper to taste. Ladle into bowls and enjoy.

INSTANT POT® BEEF AND BARLEY SOUP

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.

SAUSAGE BARLEY SOUP (CROCK POT)

Steps:

• Thaw and drain spinach well.
• Remove casings from sausage and cook thoroughly in a skillet over medium heat.
• Add onion and garlic and Italian seasoning to the sausage.
• When done remove from heat and drain.
• In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base.
• Cover.
• Cook on high 4 hours or 6 to 8 hours on low.

PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP

Steps:

• Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker. , Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. , Top each serving with cheese.