Pressure Cooker beef barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Basil, 1 tsp Pepper, black, 1 tsp Salt, 0.25 tspThyme, fresh, 1 tsp Rosemary, 1 tbsp Grapeseed Oil, 1 tspCarrots, raw, 3 medium, cut into 1 inch chunksCelery, raw, 2 stalk, large , slicedGarlic, 1 clove mincedOnions, raw, 1 large, choppedPotato, waxy or gen purpose, 1 large , chopped into 1 inch chunksGround beef, lean, 500 g Water, tap, 4.50 cupwhole peeled tomatoes in juice, 800 gram(s) Pearl Barley, , 90 gram(s)
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.
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.
Nutritional Info 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
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