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
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
Turkey Barley Soup

Turkey Barley Soup

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.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
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

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.
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

Beef and Barley Soup

A simple and hearty soup that will warm and fill you up.
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

Bavarian Barley Stew

A rustic stew with a kick.
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.