Pressure Cooker Beef Barley Vegetable Soup

2018 has been filled with sickness so far. Kevin and I just cant seem to shake whatever plague we have. We both have been on and off sick since before Christmas! It seems like so many people are in the same boat right now. And when I’m not feeling well, I really love a good bowl of soup. I threw this recipe together with no recipe and it came out very well! I am going to write down what I did but feel free to change it up a bit to fit your taste.

I have to go off on a bunny trail for a second. Let me ask you a very important question. Do you have a pressure cooker? If the answer is no, let me tell you, this is one appliance you need to invest in. I don’t even get a chance to put mine away because I use it so much. You can do so many things with it that would amaze you. It will make meat tender, vegetables better, rice perfect and delicious stocks just to name a few. And its fast. SUPER FAST! If I could chose one appliance in my kitchen, it would be my pressure cooker.

On too the recipe! I hope you enjoy it as much as we did.

Beef Barley Vegetable Soup

  • Servings: 6-8
  • Print

Ingredients

1 Onion, diced small

1 TB Olive Oil

1 TB Butter

1 pound Beef, cut small(Can be a cheaper cut since we will be pressure cooking it)

1 Beef Bouillon Cube

4 cups Beef stock or water

2 Carrots, diced small

2 stalks Celery, diced small

1 Potato, diced small

1 can diced Tomatoes

1 1/2 cups quick cooking Barley

1 TB Cornstarch mixed with 2 TB cold water

Season to taste

Directions

  1. Turn on pressure cooker to the sauté setting.  Add your olive oil and butter. When melted, add onions and sauté until translucent. Add your beef and brown with the onions and butter for a few minutes until you get some nice color on the meat. Add the bullion cube and beef stock. Set to high pressure for 15 minutes.
  2. While the meat is cooking, I will chop up all of my vegetables. Try to cut everything about the same size. When the meat is done, release pressure and add all of the vegetables, leaving out the barley and cornstarch. Take this opportunity to taste the stock and season if needed with salt and pepper. Set to high pressure for 10 minutes.
  3. When vegetables are done, release pressure and test the vegetable. They should be done but not mushy. If needed, return pressure for a few minutes until vegetables are done to your likeness. Add your barley and turn back to sauté to continue heating the soup while it cooks. It should take about 10 minutes. Test your barley, and when it is done to your likeness, you my add the cornstarch and water to thicken the soup. If you like a thinner soup, you can omit this step.

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1 Comment

  1. I love your food. It is always so tasty and delicious. This soup looks like a treasure. Barley reminds me of a story from your dad’s youth.

    Like

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