Pressure Cooker Beef and Barley Soup with a Twist!


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This soup is so easy to make and it’s absolutely delicious! Making soups with an electric pressure cooker not only saves time, …

18 replies
  1. Jessica
    Jessica says:

    That new pot looks so convenient. Say you like softer veggies, and just want to add bigger ones from the beginning, do you think with a natural release the barley would be cooked through enough without the second cook time?

    Reply
  2. Rez Zircon
    Rez Zircon says:

    Looks yummy. Apple is an interesting addition. And I wonder how much adjustment (besides mutton instead of beef) this would take to emulate the much-missed Scotch Broth soup. Do you have a Scotch Broth recipe?

    Reply
  3. Denise Passehl
    Denise Passehl says:

    I have the Ninja Foodie & have learned so much from you. I have tried many of your recipes. Thanks for teaching how to use it & for the recipes. Also you make it easy to listen to you.

    Reply
  4. Kat M
    Kat M says:

    That soups looks yummy! I'm curious about the apple. What does it impart to the soup? Is it like adding a pinch of sugar to tomato based foods, or a few grains of salt to a cup of coffee? Thank you Louise.

    Reply
  5. Rebecca
    Rebecca says:

    Apple huh? I will try. Beef barley was my Dad’s favorite. I wish he was here to make it for him. It’s even hot soup weather in Fl. I think I may make without grain, then add riced cauliflower and reheat.Also, Walmart and Aldi’s carry small grass fed grass finished boneless chuck roast for7.99/# (when in stock)
    You ARE the best!❤️

    Reply

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