Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

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Instant Pot Hamburger Barley Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Soup
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup pearl barley
  • 2 cloves garlic minced
  • 2 tbsp olive oil diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup lentils
  • 3 cups tomato juice
  • 3 cups beef broth
  • 2 tomatoes diced
  • 1 tsp italian seasoning
  • 1 tbsp brown sugar
  • salt and pepper to taste

Instructions
 

  • Turn instant pot to Saute. Cook beef, garlic and onion until browned and no pink remains.
  • Add beef broth and tomato juice. Stir in with sauteed ingredients.
  • Add all remaining ingredients to the pot.
  • Set instant pot to high pressure for 15 min. After time has passed, allow the pressure to release for 10 minutes.
  • Serve with parmesan cheese sprinkled on top.

Notes

If using hulless or hulled barley, increase cooking time to 25-35 minutes and add an additional cup of broth. 
Keyword barley, hamburger, instantpot
Pumpkin & Barley Chili

Pumpkin & Barley Chili

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Pumpkin and Barley Chili

Bring a taste of fall into your home with this simple and delicious chili.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Course, Main Dish, Soup
Servings 6
Calories 635 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 large yellow onions chopped
  • 8 garlic cloves chopped
  • 1 tbsp ginger
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 3 bell peppers chopped
  • 2 1/2 cups diced pumpkin
  • 1 28 oz can crushed tomatoes
  • 8 cups vegetable broth
  • 2 cups black beans
  • 2 cups barley
  • 2 tbsp tomato paste

Instructions
 

  • In a large stockpot, add olive oil and onions over medium heat. Once onions have softened, add garlic, ginger, chili powder and cumin.
  • Stir for a minute or until ingredients become fragrant.
  • Stir in bell peppers, diced pumpkin, tomatoes, tomato paste, and vegetable broth. Then add in black beans and barley.
  • Bring ingredients to a boil, then reduce to low heat and simmer. Adjust with salt and or chili powder as it simmers.
  • Allow to simmer for 45 minutes, or until the barley is fully cooked through. If the chili begins to thicken too much, add water as needed.
  • When cooking is done, add any needed spices and serve. (Makes 12 servings)
Keyword barley, chili, easy, pumpkin
Turkey Barley Soup

Turkey Barley Soup

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Turkey Barley Soup

Don't know what to do with all those leftovers? Up-cycle them with this great turkey barley soup. Perfect for all those cold winter days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Cups

Ingredients
  

  • 1 medium yellow onion, chopped
  • 2 Cups celery, sliced
  • 2 Cups carrots, chopped
  • 2 Cups cooked turkey, shredded
  • 1 Cup barley
  • 12 Cups chicken broth

Instructions
 

  • In a dutch oven, saute the onions until golden brown.
  • Add in the celery and carrots and saute until tender.
  • Pour in chicken stock and bring to a boil.
  • Once boiling, add in barley and turkey. Simmer for 30 minutes or until barley is tender.
  • Season to taste with salt, pepper, and herbs of choice.

Notes

To cook in a crockpot, simply place all ingredients in the crockpot and cook on high for 4 hours. 
Rock’m Sock’m Chili

Rock’m Sock’m Chili

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Rock’m Sock’m Chili

It’s a fast, flavorful, and guaranteed kid pleaser! Serve this fiber-rich chili with cornbread and carrot or celery sticks.
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Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 2 Teaspoon vegetable oil
  • 1 Pound ground beef, turkey, or chicken
  • 1 Cup coarsely chopped onion
  • 1/2 Cup PEARL BARLEY
  • 1 28oz. Can cut tomatoes
  • 1 Cup water
  • 1-2 Tablespoon chili powder
  • 1/2 Teaspoon salt
  • 2 15oz Can pinto or red beans
  • grated cheese or tortilla chips for garnish

Instructions
 

  • Heat oil in dutch oven or heavy 4 to 5 quart pan over medium heat.
  • Add ground beef and onion.
  • Cook, stirring frequently, until beef is no longer pink.
  • Add barley, tomatoes, water, chili powder and salt.
  • Cover and cook 30 minutes over medium low heat.
  • Add undrained beans and continue to cook 15 to 20 minutes to blend flavors and finish cooking barley.
  • Serve in bowls topped with grated cheese or crumbled tortilla chips, if desired.

Beef and Barley Soup

Beef and Barley Soup

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Beef and Barley Soup

A simple and hearty soup that will warm and fill you up.
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Course Lunch, Main Dish
Servings 4

Ingredients
  

  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste

Instructions
 

  • Lightly coat a large skillet with nonstick cooking spray.
  • Heat skillet over medium heat.
  • Brown meat in hot skillet; drain off fat.
  • In a 3½ to 4½ quart slow cooker combine meat, water, soup, carrots, barley and thyme.
  • Cover and cook on low-heat setting for 7 to 8 hours (3½ hours on High).
  • Season to taste with salt and pepper.

Bavarian Barley Stew

Bavarian Barley Stew

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Bavarian Barley Stew

A rustic stew with a kick.
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Course Breakfast
Servings 6

Ingredients
  

  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish

Instructions
 

  • Brown sausage in Dutch oven or large, heavy saucepan.
  • Drain any excess fat from sausage.
  • Add remaining ingredients, except mustard and croutons.
  • Cover and simmer 1 hour or until barley and vegetables are tender.
  • Stir in mustard, if desired.
  • Remove bay leaf before serving.
  • Pass around croutons for garnish.