Instant Pot Ground Beef Barley Soup Food

INSTANT POT BEEF AND BARLEY SOUP

Instant Pot Beef and Barley Soup image

This Instant Pot Beef and Barley Soup is a quicker way to enjoy this hearty and flavorful soup! It's full of tender meat and vegetables and perfectly satisfying!

Provided by Malinda Linnebur

Categories Soup

Time 40m

Number Of Ingredients 14

Ingredients

2 pounds (1kg) beef stew meat
2 tablespoons olive oil
8 ounces (225g) mushrooms, quartered
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
4-6 cloves garlic, minced
6 cups (1.4 liter) low sodium beef broth/stock
1 (14.5oz) (411g) can diced tomatoes
¾ cup (140g) pearl barley, rinsed
2 small potatoes, peeled and diced
2 tablespoons better than bullion beef base (or use 2-4 cubes)
1 bay leaf
1 teaspoon dried thyme

Steps:

Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.

Nutrition Facts : Calories 334 kcal, Carbohydrate 28 g, Protein 33 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 718 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT HAMBURGER SOUP WITH BARLEY

Instant pot hamburger soup with barley image

Hearty delicious instant pot hamburger soup with barley is so easy to make! Ground beef makes this soup so thick, it almost tastes like a stew.

Provided by Tatiana Shifruk

Categories Main Course

Number Of Ingredients 12

Ingredients

1 lb ground beef
2 celery ribs
1/2 onion (chopped)
2 carrots (peeled and chopped)
1 can diced tomatoes
2 teaspoon beef bouillon
1 cup barley (rinsed)
2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon olive oil
8 cups water
3 medium potatoes (peeled and cubed)

Steps:

Push instant pot SAUTE button. Heat oil and add chopped onions. Cook onions for 5 minutes, stiring. Add ground beef and cook for another 3-5 minutes until browned.
Add the rest of ingredients and stir. Close and lock the lid. Pressure cook for 20 minutes. Quick release the pressure once cooked.

INSTANT POT® HAMBURGER SOUP

Instant Pot® Hamburger Soup image

Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

Provided by Angela Giannetti Snyder

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
½ teaspoon dried thyme
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; 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, about 10 minutes.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 17.8 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 3.4 g, Protein 18.7 g, SaturatedFat 4.3 g, Sodium 950.4 mg, Sugar 7.7 g

INSTANT POT® BEEF AND BARLEY SOUP

Instant Pot® Beef And Barley Soup image

Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound beef stew meat, cut into bite-sized pieces
salt and pepper to taste
3 tablespoons avocado oil, divided, or as needed
8 ounces sliced cremini mushrooms
1 ½ cups roughly chopped carrots
1 ½ cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
½ cup dry red wine
⅔ cup pearl barley, rinsed
1 tablespoon tomato paste
2 bay leaves
½ teaspoon ground thyme
½ teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

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.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g

GROUND BEEF AND BARLEY SOUP

Ground Beef and Barley Soup image

I came across this recipe years ago at a recipe exchange through a church group. The contributor didn't sign her name, so I don't know who to thank. But my husband and son thank me for preparing it by helping themselves to seconds and thirds! - Ellen McCleary, Scotland, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
3 celery ribs, sliced
1 medium onion, chopped
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (28 ounces) diced tomatoes, undrained
4 medium carrots, sliced
2 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup medium pearl barley
1 bay leaf

Steps:

In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 452mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein.