Pressurecookerwildriceandbarleycasserole Recipes

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PRESSURE COOKER BEEF AND BARLEY SOUP



Pressure Cooker Beef and Barley Soup image

Hearty beef and barley soup with potatoes, mushrooms, celery, carrots, and onions.

Provided by Stefanie

Time 47m

Number Of Ingredients 15

1 Tablespoon Olive Oil
1 1/2 Pounds Beef Stew Meat
2 Teaspoons All Purpose Flour
1 Yellow Onion, diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
1 Russet Potato, diced
1 Portabella Mushroom, stem removed and diced
2 Garlic Cloves, grated
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
Salt and Pepper
2 1/2 Cups Low Sodium Beef Stock
3 Cups Water
3/4 Cup Barley

Steps:

  • Set the pressure cooker to brown/saute. Add olive oil and brown the beef. Coat in flour and stir to distribute. Cook for 5 more minutes. Remove beef nd set off to the side on a plate.
  • Add potato, onion, mushrooms, carrot, and celery. Stir to coat in the beef drippings. Cook for 7 minutes until slightly tender.
  • Add garlic, salt, pepper, oregano, and thyme cook for one more minute.
  • Turn off the brown/saute function. Add the water, stock, and barley.
  • Secure the lid with the steam valve closed. Set to high pressure or soup for 30 minutes.
  • Quick release the steam and let cool slightly before serving. Let the soup cool to remove temperature before adding to containers and freezing for up to a month or keep in the fridge for up to a week.

Nutrition Facts : ServingSize 1 Serves 4

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