INSTANT POT PEARL ONIONS RECIPES

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INSTANT POT® BEEF AND BARLEY SOUP RECIPE | ALLRECIPES



Instant Pot® Beef And Barley Soup Recipe | Allrecipes image

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     Barley Soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 16

1 pound beef stew meat, cut into bite-sized pieces
salt and pepper to taste
3 tablespoons avocado oil, divided, or as needed
8 ounces sliced cremini mushrooms
1 ½ cups roughly chopped carrots
1 ½ cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
½ cup dry red wine
⅔ cup pearl barley, rinsed
1 tablespoon tomato paste
2 bay leaves
½ teaspoon ground thyme
½ teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

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® HAMBURGER SOUP RECIPE | ALLRECIPES



Instant Pot® Hamburger Soup Recipe | Allrecipes image

Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

Provided by Angela Giannetti Snyder

Categories     Beef Soup

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

1 ½ pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
½ teaspoon dried thyme
1 bay leaf

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
  • Close and lock the lid. Select Soup function; 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, about 10 minutes.

Nutrition Facts : Calories 251.1 calories, CarbohydrateContent 17.8 g, CholesterolContent 51.7 mg, FatContent 11.2 g, FiberContent 3.4 g, ProteinContent 18.7 g, SaturatedFatContent 4.3 g, SodiumContent 950.4 mg, SugarContent 7.7 g

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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!
From allrecipes.com
Reviews 5
Total Time 1 hours 40 minutes
Category Barley Soup
Calories 361.6 calories per serving
  • 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.
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