Savory Instant Pot Mushroom Barley Soup Food

INSTANT POT MUSHROOM BARLEY SOUP

Steps:

• Add the olive oil to the Instant Pot and select Saute function. (Temperature setting is set to Normal). Preheat the oil.
• Add the onion and carrots and cook stirring occasionally until onions are translucent, for about 4 minutes.
• Add the garlic and cook until fragrant for about 30 seconds.
• Add the mushrooms and cook stirring occasionally until the mushrooms have released their liquid and reduced in volume, for about 4 minutes.
• Add the vegetable stock, water, thyme sprigs, soy sauce, and barley. Season with salt and pepper.
• Close and lock the lid of the Instant Pot. Make sure the steam release handle is in the Sealing position. Select Pressure Cook and set 18 minutes of pressure cooking time. Select Keep Warm function.
• To release pressure, let the Instant Pot go into Keep Warm mode and wait for 10 minutes. Then, press Cancel and carefully position the steam release valve on the lid to the Venting position.
• Garnish the soup with fresh herbs before serving.

INSTANT POT MUSHROOM BARLEY SOUP

Steps:

• Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.
• Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.
• Secure lid and cook on manual (pressure cook) on high for 20 minutes.
• Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You're now ready to serve.

MUSHROOM BARLEY SOUP - INSTANT POT

Steps:

• Saute the Veggies. Preheat the electric pressure cooker by selecting the saute function. Once it's hot add a tablespoon of olive oil then add the onions and garlic. Cook them until they begin to soften and stir in the carrots and mushrooms; cook for a few minutes longer.
• Add the Remaining Ingredients. Use a wooden spoon to stir in the tomato paste and continue with the broth, wine and barley.
• Set the Pressure and Cook. Set the pressure cooker cook for 20 minutes on high pressure.
• Natural Release. Once the cooking process has stopped, let the soup sit for 8 to 10 minutes longer for a natural release and carefully remove the lid and serve the soup.

INSTANT POT® CREAMY MUSHROOM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
• Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 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. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

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.

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
• Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
• Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
• Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.