Pressure Cooker Beef Barley Vegetable Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/4 lbs lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups water
• 1/2 cup barley
• 3 large carrots (about 8 oz. total)
• 2 stalks celery
• 1 large idaho potato (about 10 oz.)
• 1 medium onion (about 6 oz)
• 1 clove garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon salt
• fresh ground black pepper

Recipe

• 1 brown the beef in the pressure cooker.
• 2 drain off any fat.
• 3 add the tomatoes, water and barley.
• 4 close pressure cooker and bring up to full pressure.
• 5 reduce heat to stabilize and cook for 10 minutes while the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
• 6 peel and dice the potato.
• 7 dice the onion and mince the garlic.
• 8 when the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
• 9 close pressure cooker and bring up to full pressure.
• 10 reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
• 11 release the pressure.
• 12 the soup can be refrigerated for up to 4 days or frozen.