BARLEY INSTANT POT RECIPES
INSTANT POT® BEEF AND BARLEY SOUP RECIPE | ALLRECIPES
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361.6 calories, CarbohydrateContent 25.8 g, CholesterolContent 41.8 mg, FatContent 18.1 g, FiberContent 6.3 g, ProteinContent 20.1 g, SaturatedFatContent 4.9 g, SodiumContent 343.6 mg, SugarContent 5.1 g
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP RECIPE ...
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, CarbohydrateContent 43.2 g, FatContent 1.8 g, FiberContent 9.1 g, ProteinContent 7.3 g, SaturatedFatContent 0.2 g, SodiumContent 1116.5 mg, SugarContent 9.7 g
More about "barley instant pot recipes"
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP RECIPE ...
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Zucchini Soup Recipes
Calories 208.6 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Zucchini Soup Recipes
Calories 208.6 calories per serving
- 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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From myrecipes.com
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Reviews 5
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