Instant Pot Bean And Barley Soup Food

VEGETABLE BARLEY SOUP INSTANT POT

Steps:

• Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
• Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
• Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
• After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
• Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
• In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
• Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
• Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
• Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.

INSTANT POT VEGETABLE BARLEY SOUP RECIPE

Steps:

• Heat oil in Instant Pot on saute mode. Cook garlic and onion until translucent.
• Add carrot, pepper, celery, edamame beans, and barley. Give it a quick mix.
• Season with thyme, salt, and pepper.
• Finally, add water, vegetable stock or chicken stock and mix well.
• Put the lid and cook the soup on manual high pressure for 20 min. Quick release the pressure manually once cooking is over.
• Add more seasonings and lime juice if needed.
• Lastly, add chopped cilantro to garnish. Serve warm.

INSTANT POT VEGETABLE SOUP RECIPE

Steps:

• Chop all fresh vegetables into bite sized pieces as necessary.
• Dump all prepared vegetable into the instant pot.
• Add the canned ingredients, seasonings and barley.
• Pour the vegetable broth over all.
• Stir the ingredients together.
• Seal and lock on the instant pot lid.
• Set your instant pot to the soup function.
• When the pot is done quick release.
• Serve as desired. (I like to top it with grated parmesan cheese)

INSTANT POT BEAN SOUP WITH PEARL BARLEY

Steps:

• Heat the Instant Pot or pressure cooker (affiliate link) on the sauté function. Add the olive oil, garlic, celery, carrots, mushrooms, and onion. Cook for about 3 minutes, or until the onions are translucent.
• Stir in the bay leaf, pearl barley, and Herbes de Provence, and stir until the barley is well coated. Stir in the vegetable stock, beans, salt, and pepper.
• Lock in the Instant Pot/pressure cooker lid. Pressure cook on high for 15 minutes. Depressurize the pressure cooker and set the cooker to the simmer function (or sauté if your pressure cooker doesn't have that button).
• Drop in the spinach and adjust the seasoning with salt and pepper. Let it bubble for about 2 minutes to wilt the spinach, and stir in the sherry vinegar.
• Serve hot with crusty bread, and enjoy!

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP

Steps:

• Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT BEAN AND BARLEY SOUP

Steps:

• Chop the carrots and celery, and set aside.
• Set your Instant Pot to saute. While it is heating up, slice the onion and mince the garlic. Add the olive oil and onion to the Instant Pot and saute for 4 minutes. Add the garlic and stir until fragrant.
• Add the carrot, celery, tomato paste, barley, vegetable broth, and spices. Give it a stir.
• Lock the lid into place, seal the vent, and set to pressure cook on high for 25 minutes.
• Once completed, quick release the pressure. Once the float valve drops, carefully remove the lid.
• Remove the bay leaf.
• Stir in the beans and spinach.
• Once the spinach has wilted, ladle into bowls and serve.

INSTANT POT® BEEF AND BARLEY SOUP

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.