Pressure Cooker Beef Barley Vegetable Soup Recipe

Name: Pressure Cooker Beef Barley Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs lean ground beef; 1 (28 ounce) can crushed tomatoes; 2 1/2 cups water; 1/2 cup barley; 3 large carrots (about 8 oz. total); 2 stalks celery; 1 large idaho potato (about 10 oz.); 1 medium onion (about 6 oz); 1 clove garlic; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried marjoram; 1/4 teaspoon salt; fresh ground black pepper

Servings: persons

1 1/4 lbs lean ground beef
1 (28 ounce) can crushed tomatoes
2 1/2 cups water
1/2 cup barley
3 large carrots (about 8 oz. total)
2 stalks celery
1 large idaho potato (about 10 oz.)
1 medium onion (about 6 oz)
1 clove garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground black pepper

1
["Brown the beef in the pressure cooker.", "Drain off any fat.", "Add the tomatoes, water and barley.", "Close pressure cooker and bring up to full pressure.", "Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2"" thick slices.", "Peel and dice the potato.", "Dice the onion and mince the garlic.", "When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.", "Close pressure cooker and bring up to full pressure.", "Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.", "Release the pressure.", "The soup can be refrigerated for up to 4 days or frozen."]

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 lbs lean ground beef, 1 (28 ounce) can crushed tomatoes, 2 1/2 cups water, 1/2 cup barley, and more.

Yes, Pressure Cooker Beef Barley Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Beef Barley Vegetable Soup

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