Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Prep Time 10 mins
Cook Time 25 mins
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
Instant Pot Beef & Barley Casserole Chili

Instant Pot Beef & Barley Casserole Chili

Beef & Barley Casserole Chili

Instant Pot Beef and Barley Casserole Chili

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb beef
  • 1 onion diced
  • 2 bell peppers diced
  • 16 oz black beans
  • 1 packet taco seasoning
  • 1 cup water
  • 1/2 cup tomato juice
  • 1 tomato diced
  • 1 cup barley

Instructions
 

  • Turn instant pot to Saute. Cook beef and onion until browned.
  • Add all remaining items and stir, ensure that all the barley is covered by liquid.
  • Set instant pot on high pressure for 15 minutes. After the time has passed allow the pressure to release for 10 minutes.
  • Serve with your favorite cheese.

Notes

If using hulless or hulled barley, cook for 25-35 minutes instead.
Keyword barley, beef, casserole, chili, instantpot
Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

In this nutrient packed slaad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
Prep Time 15 mins
Cook Time 35 mins
Course Lunch, Salad, Side Dish
Servings 12 servings

Ingredients
  

  • 1 cup barley
  • 1 cup quinoa, cooked
  • 1 butternut squash, diced
  • 1 cup pecans, toasted
  • 2 cups pomegranate seeds
  • 1/2 cup balsalmic vinegarette

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, preheat oven to 400 degrees. Place the butternut squash on a large baking sheet, toss with olive oil and salt and pepper to taste.
  • Bake for 30-40 minutes, or until the squash is tender and caramelized.
  • When all ingredients are done cooking, place the quinoa, barley, squash, toasted pecans, and pomegrante in a bowl. Toss the salad with the vinegarette, serve, and enjoy!

Notes

Serve and enjoy either hot or cold!
Keyword barley, quinoa, salad
Barley Stuffed Pumpkin

Barley Stuffed Pumpkin

Barley Stuffed Pumpkin

Enjoy this delicious blend of barley and fruit stuffed inside a pumpkin.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Lunch, Main Course, Main Dish, Salad
Servings 4
Calories 441 kcal

Ingredients
  

  • 2 small kent pumpkins
  • 1 1/2 cup barley
  • 2 french shallots
  • 1 large handful of mint leaves chopped
  • 1 large handful of parsley leaves chopped
  • 1 pomegranate for seeds
  • 6 cherry tomatoes halved
  • salt and pepper to taste
  • 8 oz vanilla yogurt

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the whole pumpkins on tray and bake for 1½ hours or until tender.
  • Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
  • Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.
Keyword barley, easy, pumpkin, salad
Pumpkin & Barley Chili

Pumpkin & Barley Chili

Pumpkin and Barley Chili

Bring a taste of fall into your home with this simple and delicious chili.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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
Pumpkin & Barley Risotto

Pumpkin & Barley Risotto

Pumpkin and Barley Risotto

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Lunch, Main Course, Main Dish
Servings 4
Calories 384 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 9 oz cubed pumpkin
  • 2 garlic cloves chopped
  • 1 1/2 cup barley
  • 2 cups vegetable stock
  • 1 tbsp rosemary
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
  • Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
  • Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.
Keyword barley, pumpkin