Instant Pot Bean Soup With Pearl Barley Food

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 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.