Beef / Pork

Pressure Cooker beef barley soup is for Soup.

Pressure Cooker beef barley soup takes 15 minutes to prepare.

Pressure Cooker beef barley soup takes 20 minutes to cook.

Pressure Cooker beef barley soup makes 8 servings.

The ingredients for Pressure Cooker beef barley soup are:

Basil, 1 tsp
Pepper, black, 1 tsp
Salt, 0.25 tsp
Thyme, fresh, 1 tsp
Rosemary, 1 tbsp
Grapeseed Oil, 1 tsp
Carrots, raw, 3 medium, cut into 1 inch chunks
Celery, raw, 2 stalk, large , sliced
Garlic, 1 clove minced
Onions, raw, 1 large, chopped
Potato, waxy or gen purpose, 1 large , chopped into 1 inch chunks
Ground beef, lean, 500 g
Water, tap, 4.50 cup
whole peeled tomatoes in juice, 800 gram(s)
Pearl Barley, , 90 gram(s)

Here is how you make Pressure Cooker beef barley soup:

Brown beef in pressure cooker, using oil. Drain any fat.Add barley, tinned tomatoes in juice, 2 cups of water. Put lid on, bring to pressure, cook 10 minutes.While it's cooking, prepare remaining ingredients (chop vegetables etc).Release pressure, add all remaining ingredients except the remaining water and salt.Bring to pressure, cook another 10 minutes.Release pressure, add salt (to taste) and remaining water.8 servings of about 400g each. Stores several days in the fridge, but doesn't freeze well.

The nutritional information for Pressure Cooker beef barley soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 290.6

• Total Fat: 13.9 g
• Cholesterol: 46.9 mg
• Sodium: 162.4 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 2.9 g
• Protein: 16.1 g