Pressure Cooker Beef and Barley Soup

Name: Pressure Cooker Beef and Barley Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 lb (450 g) bone-in beef shank; 1 tbsp (15 ml) vegetable oil; 2 carrots, diced; 2 celery stalks, diced; 1 onion, chopped; 1 yellow pepper, seeded and diced; 2 garlic cloves, chopped; 1 can (14 oz/398 ml) diced tomatoes; 6 cups (1.5 litres) chicken broth; ½ cup (100 g) pearl barley, rinsed and drained

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Preparation 25 min
Cooking 35 min
Other 15 min
Servings 6

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 1 lb (450 g) bone-in beef shank
- 1 tbsp (15 ml) vegetable oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 yellow pepper, seeded and diced
- 2 garlic cloves, chopped
- 1 can (14 oz/398 ml) diced tomatoes
- 6 cups (1.5 litres) chicken broth
- ½ cup (100 g) pearl barley, rinsed and drained

Preparation

- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the meat in the oil on both sides. Season with salt and pepper. Set aside on a plate.
- In the pressure cooker, soften the vegetables. Add more oil, as needed. Add the remaining ingredients and return the meat to the pressure cooker.
- Cover and select the Soup function. Set the machine to cook for 25 minutes.
- Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Remove the beef. Shred the meat with a fork and return to the soup. Compost the bones. Adjust the seasoning.

Personal Note

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89.99 $

The RICARDO 6.3-quart (6 litre) pressure cooker lets you make delicious and flavourful meals bursting in record time. Both safe and efficient, it can prepare homemade broths, legumes, chicken, stews and even yogurt!

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Pressure Cooker Beef and Barley Soup

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Ingredients

Preparation

Personal Note

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RICARDO Electric Pressure Cooker