Saturday, January 2, 2016

Instant Pot: Beef & Barley Soup


  • Beef bone broth ***
  • Beef from bones from bone broth (about 2-3 cups shredded/chopped up)
  • 1 small celery heart, chopped
  • 2 large carrots, chopped
  • 1 medium red onion, chopped 
  • 1 cup pearl barley
  • olive oil
  • dried thyme
  • salt & pepper
  • chicken broth paste as needed

  1. IP on saute high - coat bottom with olive oil, cook onion, celery, carrot, sea salt, fresh ground pepper, and a shake of dried thyme - cook, stirring occasionally until onion begins to go translucent
  2. remove veggies, deglaze pot with a spoonful of broth, add barley and broth (about 10 cups) to pot, set IP to soup for 15 minutes, QR
  3. add veggies and beef to pot, set IP to soup for 10 minutes, QR
  4. taste and add chicken (or beef) broth paste to taste (we added about 3-4 tablespoons) 
  5. Enjoy yum!

***Made beef bone broth with leftover Christmas roast - two ribs of prime rib with some meat still on the bone. 10 cups of water, bones and IP set to manual high pressure for 120 minutes with QR

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