Pressure Cooker Beef Barley Vegetable Soup

Recipe by TishT
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the beef in the pressure cooker.
  • Drain off any fat.
  • Add the tomatoes, water and barley.
  • Close pressure cooker and bring up to full pressure.
  • Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
  • Peel and dice the potato.
  • Dice the onion and mince the garlic.
  • When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
  • Close pressure cooker and bring up to full pressure.
  • Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
  • Release the pressure.
  • The soup can be refrigerated for up to 4 days or frozen.
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