Pressure Cooker Beef & Barley Soup
So, Santa brought me a Power Pressure Cooker for Christmas, wrapped up all pretty and just itching to be used. Truth be told I was super intimidated by the machine after I unboxed it.
The instruction manual that came with it was far from helpful. It sat on my kitchen counter staring at me for well over a week until I was brave enough to run the “water test”.
Once that was behind me I decided to jump right in and make something in it so I could say that I did it. I chose to make a beef & barley soup, almost a beef stew but more soup-like in my mind.
Now if you are anything like me and are experiencing some nervousness getting started with your pressure cooker or Instant Pot, just find something you want to make and dive in.
Within a week of actually using my pressure cooker, I used it 3 more times. I made no-boil spaghetti, baked potatoes and cooked a huge package of boneless, skinless chicken breasts which I then shredded and used for 3 separate recipes.
The overall speed, ease of use and convenience of pressure cookers has me hooked, I UNDERSTAND NOW why they are so popular and why users swear by them.
I will say that for this recipe I browned the stew meat, something that I would normally do whether I prepared this dish in my slow cooker or on the stovetop. BUT, I browned it right in my pressure cooker, talk about convenient! No separate pan to wash…YES YES YES!!!
I would also recommend doing a “natural” release for this dish since it has chunks of meat, that is just a preference which results in more tenderness. If you are crunched for time, by all means, you can use “quick” release.
A helpful hint for quick release with “juicier” dishes, is put a lightweight tea towel or dishtowel over the release just in case some decides to spew out. Better to dirty a towel than your ceiling, right?
Long story short, if you have a pressure cooker sitting in a box staring you down…tackle that bad boy and use it! You won’t regret it. PS-This dish can be made on the slow cooker setting or in a traditional slow cooker, 6 hours on low temp! Happy pressure cooking!!!
Be sure to try our Pressure Cooker Lasagna Soup too, a snap to make, you’ll love it!
And don’t forget about Salmon…THE EASIEST RECIPE EVER!
- 2 lb stew beef
- 2 T olive oil
- 1/2 t salt
- 1/2 t ground pepper
- 3/4 cup red wine
- 3 cups beef broth
- 2 cloves garlic, finely diced
- 1/2 cup onion, diced
- 2 T tomato paste
- 1/2 t dried thyme
- 1 bay leaf
- 1/2 t Italian Seasoning
- 14 oz can petite diced tomatoes
- 1 cup carrots, 1/2" pieces
- 2 cups potatoes, diced 1/2" pieces
- 1/2 cup barley
- Turn Power Pressure Cooker on and press "BROWN" button (or saute if you have that button). Pour oil into bottom of pot, wait until it is heated and add in stew beef. Season with salt & pepper.
- Cook until stew beef is browned.
- Pour in red wine and beef broth. Stir to remove browned bits of beef. Add in remaining ingredients & stir.
- Place lid on Power Pressure Cooker and lock, making sure release valve is in closed position.
- Press STEW button, which is pre-set for 30 minutes after pressure has built up.
- When timer indicates cooking time is done allow to natural release. Carefully remove lid, be sure to also remove bay leaf.