INSTANT POT® BEEF AND BARLEY SOUP
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
Time 1h40m
Yield 6
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, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
INSTANT POT® BEEF, MUSHROOM, AND BARLEY BOWL
Comfort food goodness for the whole family! This is a modern version of my mom's dish.
Provided by Eleanor Price
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 31.6 g, Cholesterol 49.2 mg, Fat 7.8 g, Fiber 6.4 g, Protein 23.3 g, SaturatedFat 2.2 g, Sodium 442 mg, Sugar 2.3 g
BEEF AND BARLEY STEW
Provided by Alton Brown
Time 1h25m
Yield 10 servings
Number Of Ingredients 24
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.
PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW
I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck
Provided by petlover
Categories Low Cholesterol
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet and brown beef well on both sides and place into pot.
- Chop coarsely: garlic and onions then place into cooker.
- Cut carrots into large chunks and put into pot.
- Peel potatoes and put into pot.
- Add barley, rinsed until clear, to pot.
- Place everything else into pressure cooker.
- Bring to high and cook 2 hours.
- Let pressure come down naturally before opening.
Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2
BEEF BARLEY STEW - INSTANT POT RECIPE
Provided by lindaauman
Number Of Ingredients 17
Steps:
- Brown meat. Add garlic, onion, and cook a little. Add water, bullion, soup mix, salt and pepper - beef stock as needed Put in Instant Pot on High Pressure for 35 minutes Natural pressure release 15 minutes Add b. sprouts, carrots, celery tops, cabbage, broccoli stems, mushrooms, barley, and dried basil Add beef stock as needed Put in Instant Pot on high pressure for 11 minutes Quick Release. Taste and season as needed. A little Cavenders is good! I also add about 1 tablespoon honey. Serve with cornbread.
BEEF STEW WITH BARLEY (CROCK POT)
This non-gravy stew recipe is a combination of many recipes, tailored to the flavours I like best. I hope you like it too!
Provided by Nat5963
Categories Stew
Time 10h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
- Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
- Season with salt if needed.
- Serve and garnish with fresh parsley and sprinkle with paprika if desired.
- Enjoy!
Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 54.4, Sodium 655.3, Carbohydrate 39.2, Fiber 8, Sugar 5.1, Protein 26.1
BEEF BARLEY STEW
My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.
Provided by SueVM
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
- In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
- Add onion and garlic to skillet beef drippings and cook until onion is translucent.
- In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
- Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.
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INSTANT POT BEEF AND BARLEY STEW - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AmericanTotal Time 55 minsCategory Dinner, SoupCalories 329 per serving
- Turn the Instant Pot on Saute mode. Once hot add the oil. Toss the beef with flour, salt, and pepper. Add to the instant pot and brown on both sides, about 5-7 minutes. You may want to do this in two batches to get a more intense flavor since the beef will brown more. Remove the beef and set aside.
- Add the onions, celery, and carrots. Cook for 4-5 minutes. Add the tomato paste and garlic. Cook until fragrant, about 1 minute.
- Close the Instant Pot and press the Soup/Stew button and set for 25 minutes. Let pressure release naturally once finished cooking. Open and add the potatoes. Let cook for 5 minutes until potatoes warm up. Season with salt and pepper.
INSTANT POT BEEF AND BARLEY STEW - COOKING WITH CURLS
From cookingwithcurls.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 849 per serving
- Press the Sauté button on your pressure cooker. When display reads HOT, add the oil. Swirl around the bottom.
- Add the beef chunks to the hot oil in batches and cook just until all sides are browned. Remove the browned meat with a slotted spoon and place in a large bowl while continuing with the additional batches.
- Add the diced onions to the remaining oil in the pressure cooker and cook until tender and browned, about 7 minutes stirring often to keep them from sticking.
INSTANT POT BEEF & BARLEY STEW - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
4.8/5 (4)Total Time 40 minsCategory Main Course, SoupCalories 240 per serving
- Place the flour, 1/2 tsp salt and 1/4 tsp of pepper in a large bowl or a large resealable bag. Toss the beef cubes in the flour mixture to coat.
- Set Instant Pot to saute and add oil to pot. Once hot, add half of the coated beef. Cook a few minutes until browned and then turn over and brown the other side. Remove beef from pot and repeat with remaining beef. Remove beef and set aside on plate.
- To Instant pot, add onion, carrot and mushroom. Cook for 3-4 minutes, stirring occasionally. Pour in ¼ C of broth to deglaze (or you could use red wine) pot by scraping all the bits off the bottom. Add remaining ingredients, including the remaining broth to pot.
- Cover and seal. Using the meat/stew function, set to timer to 25 minutes. After 25 minutes, allow a natural release.
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