Pressure Cooker Beef Barley Soup Recipes

PRESSURE COOKER BEEF AND BARLEY SOUP

Steps:

• Heat sesame oil in pressure cooker set to Sauté on Normal. Working in batches, brown beef in hot oil until browned on all sides, about 5 minutes per batch. Remove browned beef to a bowl. Pour wine into pot to deglaze, scraping the brown bits from the bottom of the pot with a flat-edged utensil. Stir barley, onion, celery, carrots, garlic powder, cumin, and bay leaf with the wine; add beef stock. Lock pressure cooker lid in place and set steam vent to Sealing. Select Meat/Stew and cook for 20 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Ladle soup into bowls; garnish with parsley to serve.

PRESSURE COOKER BEEF AND BARLEY SOUP

Steps:

• Heat the oven to 425°F. In a large roasting pan, rub the tomato paste over the beef bones and beef shanks. Add the onions, garlic, carrots and celery to the pan. Put the pan in the oven and roast for 30 minutes. Turn the beef and aromatics and roast for another 15 to 30 minutes, until the beef and aromatics are browned. Scrape everything from the roasting pan into the pressure cooker pot. Add the thyme and peppercorns to the pot and cover the bones with water - 8 to 12 cups of water, or whatever reaches your pot's max fill line. Lock the lid on the pressure cooker and pressure cook on high for 75 minutes in an electric PC, 1 hour in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (The water holds a lot of heat, so it takes a while for the pressure to drop. If you get impatient, you can quick release the heat after 15 minutes.) Scoop the solids out of the pot with a slotted spoon, setting aside the meat from the beef shanks to shred, and then pour the broth through a fine mesh strainer. Skim the fat from the top of the broth as best you can. (This is easy if you refrigerate the broth overnight; the fat rises to the top and solidifies, so you can scrape it off in big chunks). Use 2 quarts of the broth and the shredded meat in this recipe, and freeze the rest of the broth in 2 cup containers.
• Wipe out the pressure cooker pot, then put it back over medium heat (sauté mode) and melt the butter. When the butter stops foaming, add the onion, celery, carrot, thyme, and salt. Saute, stirring occasionally, until the onion turns translucent, about 5 minutes.
• Stir the shredded beef and the barley into the cooked aromatics. Pour in the 2 quarts of beef broth we saved, stir in the tomatoes, and lock the lid on the pressure cooker. Pressure cook on high pressure (manual mode) for 18 minutes in an electric PC, 15 minutes in a stovetop, and then quick release the pressure. (Or, if you have the time, pressure cook for 15 minutes in an electric PC, 12 minutes in a stovetop PC, and let the pressure come down naturally, about 20 more minutes.)
• There is very little salt in this homemade broth, so you will need to add salt to season the soup. Add salt until the taste picks up - it goes from flat and boring to sweet and delicious. (I add at least 2 teaspoons of kosher salt to get the broth where I want it.) Stir in fresh ground black pepper and serve.

PRESSURE COOKER BEEF BARLEY SOUP RECIPE

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.

PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP

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.

BEEF AND BARLEY STEW

Steps:

• Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
• Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
• Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
• Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

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.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.