Pressurecookerbeefbarleyvegetablesoup Recipes

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.

GRAMMA'S BEEF BARLEY SOUP - INSTANT POT RECIPE

Steps:

• With the lid off turn on the Instant Pot and select the Saute feature. You will want to saute on normal" or medium heat.
• Place the oil and stew meat in the Instant pot and saute until the beef is brown on all sides; add garlic and onion and saute a couple more minutes.
• Hit cancel to turn off the saute feature.
• Add all remaining ingredients to the Instant Pot.
• Put the lid on the pressure cooker and make sure the valve is sealed.
• Cook on high pressure for 20 minutes (it will take it a while to build pressure).
• Then use semi quick release by using a wooden spoon to tap the valve multiple times before fully releasing the valve.

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.

ROAST BEEF AND BARLEY SOUP

Steps:

• In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

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.

A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP

Steps:

• Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
• Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.