Pressure Cooker beef barley soup

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Nutritional Info
  • 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

View full nutritional breakdown of Pressure Cooker beef barley soup calories by ingredient
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Fairly hearty. Add extra water to make it soupier if you prefer. Fairly hearty. Add extra water to make it soupier if you prefer.
Number of Servings: 8


    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)


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.

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