Instant Pot Chili Mac

This Instant Pot chili Mac is oh so yum and hearty, combining the best of both worlds making this the ultimate comfort food!

Have you tried making chili mac in the Instant Pot? If your answer is no, you are seriously missing out on some deliciousness in life!

Chili Mac is one of those comfort foods that would please just about anyone, from kids to adults alike. Meat, pasta, beans, cheese, in a tomato-ey base, what’s not to like really? Besides, it is really quick, simple, and makes for such an inexpensive meal that will easily feed a crowd. You probably have all the ingredients in your pantry right now to pull this off!

The shortest way out to make chili mac is by using some leftover chili! But if you ask me to make this from scratch, I would just use my Instant Pot to put it all together. The meat, veggies, pasta, all cook together in this ultimate and satisfying comfort food!

I love that this IP chili mac is all made in just one pot, which means I have fewer pots and pans to clean. And that’s good on any given day. Honestly, doing dishes is one of my least favorite things.

One-pot food is my meal of choice since it scores high in the ease of cooking plus flavor department and something that I can put on the table for everyone to enjoy. We never ever have leftovers of this yummy one-pot chili mac and cheese.

Besides, I think the pressure cooking process infuses even more flavor in this dish as opposed to when its made on the stovetop. Definitely try this Instant pot version!

• Instant pot Chili Mac ingredients
• This pressure cooker chili mac comes together in just a few steps
• You can easily customize this homemade chili macaroni recipe
• Can you freeze chili mac?
• We love this recipe because
• More Instant Pot recipes that you may enjoy
• How to make easy Instant Pot chili mac and cheese – Step by step instructions
• Instant Pot Chili Mac | How To Make Chili Mac

Instant pot Chili Mac ingredients

Lean ground meat of choice, beef, chicken or turkey. I’ve used turkey today. You can even use sausage if that’s what you have at hand. I know all the flavor is in the fat, but using lean meat works best for this recipe as you don’t end up with an overly greasy dish. If you don’t have lean ground meat at hand, remember to drain off the excess fat.

Pasta of choice, I’ve gone the traditional route by using elbow macaroni. But I’ve also use penne and it’s just as good. Just remember to adjust the cooking time to half of that mentioned on the pasta box cooking directions.

Veggies like onion and red bell pepper. Feel free to add in more veggies of your choice.

Aromatics like minced garlic. A must!

You can also use chili seasoning or taco seasoning. Though, I find that the resultant dish has so much more flavor when I use my own spice mix. The same goes for making chili too!

Other ingredients like tomato paste , fire-roasted diced tomatoes , cooked black beans or kidney beans and some stock are all that you will need. You may skip the beans if you wish to.

And of course your favorite kind of cheese for an extra delicious cheesy chili mac :p

This pressure cooker chili mac comes together in just a few steps

• Cook the ground meat mixture with veggies, aromatics, spices, and tomato paste. This is pretty much the base of the dish, so I can’t stress enough on one thing, i.e season, season, season! Or the entire dish can fall flat and taste bland!
• Add the rest of the ingredients, and pressure cook.
• Do a quick release in short bursts.
• Optional step (for a cheesy version): Add your cheese, in batches, mix it in, add some cheese on top, cover the instant pot with the lid. We just want to cheese to melt on top from the residual heat and lo and behold it’s ready!

You can easily customize this homemade chili macaroni recipe

Meatless/Vegetarian: Skip the meat, add more veggies like corn, green beans, zucchini, etc

No beans: Skip the beans all-together. No biggie! There is no need to alter anything in the recipe.

Spicy: Add chopped Serrano’s, or jalapeno’s along with the veggies. or add more cayenne pepper. You may also add more chili powder as certain brands of chili powder tend to be quite spicy.

Can you freeze chili mac?

I do not like to freeze pasta dishes, as it kind of alters the texture on reheating. However, if you have leftovers, place individual serving portions in freezer-safe containers, leaving at least an inch space between the contents and the lid. Remember to label the containers. Freeze up to 3 months.

Thaw overnight in the refrigerator and reheat in the microwave or transfer to a shallow, oven-safe dish, splash some milk to add some moisture, cover the dish with a foil, and reheat in the oven at 350 degrees F for 30 minutes.

We love this recipe because

It is very flavorful !

It is hearty, comforting, and soul-satisfying !

A good standalone meal ! You really don’t need a lot of sides, pile on the toppings instead!

It is quick to put together, making this an amazing weeknight dinner option for busy parents.

It is a rather inexpensive dish and a great option to feed a crowd for tailgate parties, potlucks, gameday gatherings, etc

More Instant Pot recipes that you may enjoy

• Carrot ginger soup
• Chicken noodle soup
• Southern red beans with sausage
• Chana masala
• Brown lentil curry
• Creamy steel-cut oatmeal
• Quinoa pilaf
• Strawberry jam
• Mongolian beef
• Instant pot chocolate cheesecake jars
• Corn and potato chowder with bacon
• Instant Pot Pumpkin cheesecake jars
• Instant pot cheesecake jars
• Minestrone soup
• Broccoli cheese soup

How to make easy Instant Pot chili mac and cheese – Step by step instructions

Step 1: Brown ground turkey

Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add 1 tablespoon of olive oil, once it heats up, add 1 lb of ground turkey or lean ground beef, cook until no longer pink.

Step 2: Saute onions, bell peppers, and garlic

Add 1 cup finely chopped yellow onion and 1 red bell pepper, seeded and diced, 1 tablespoon minced garlic, and chopped jalapenos (1 jalapeno, if using), and continue to sauté for another 3-4 minutes.

Step 3: Add seasoning and tomato paste

Add the spice mix ( 1 teaspoon Mexican oregano, 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper) mix well, and cook until fragrant.

Add 2 tablespoons of tomato paste and cook for another minute.

Step 4: Deglaze the pot and add rest of the ingredients

De-glaze the pot with 1/4 cup of stock if there are browned bits at the bottom of the pot, or else you may end up with a “BURN’ error. Add the rest of the low-sodium chicken stock (2.75 cups), and mix well. Press ‘CANCEL’ to turn off the ‘SAUTE’ mode.

Add 1- ( 15.5 ) oz can of kidney beans, drained and rinsed, 8 oz dry elbow macaroni , and 1-( 14.5 ) oz can fire-roasted diced tomatoe s. Do not stir, make sure to press the macaroni down in the liquid.

Step 5: Pressure cook

Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 4 minutes It will take some time for the pressure to build up (about 12 minutes), after which the timer will start.

Step 6: Quick release

After the cooking cycle is complete, do a quick release of the pressure, in short bursts. Once the silver pin drops, open the lid. It will go to the ‘KEEP WARM’ mode. You can leave it on the warm mode, or press ‘CANCEL’ to turn off the Instant Pot.

Step 7: Stir the contents

Stir the contents in the pot gently.

Step 8: Add cheese

Add 1.5 cups of shredded cheese ( I used sharp cheddar & Monterey Jack) , mix well.

Sprinkle the remaining 1.5 cups of cheese all over the top.

Close the lid and let it sit for 5 minutes so that the cheese melts.

Step 9: Serve

Open the lid and dish out! Top with any of your favorite fixin’s like chopped onions, green onions, sour cream, shredded cheese, diced avocado, sliced jalapenos, etc Store leftovers in an airtight container for up to 3 days.

Notes

1.You can skip the tomato paste, and add an 8 oz can of tomato sauce in step 4 along with the fire-roasted tomatoes.

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Instant Pot Chili Mac | How To Make Chili Mac

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 1 lb lean ground beef or turkey, I used turkey
• 1 cup finely chopped yellow onion
• 1 red bell pepper, seeded and diced
• 1 tablespoon finely minced garlic
• 1 jalapeno or serrano pepper, seeded and diced finely, optional, add as per desired heat
• 1-(14.5) oz can fire-roasted diced tomatoes, undrained
• 2 tablespoons tomato paste
• 3 cups low-sodium chicken stock
• 1-(15.5) oz can of kidney beans, drained and rinsed, or 1.5 cups cooked beans
• 8 oz dry elbow macaroni, about 2 cups
• 3 cups shredded cheese of choice, I used sharp cheddar & Monterey Jack
• 1 tablespoon olive oil

Chili mac seasoning

• 1 teaspoon Mexican oregano
• 1 tablespoon ground cumin
• 2 tablespoons chili powder, adjust as per desired heat
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder, optional
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly cracked black pepper

Instructions

• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add the ground turkey, cook until no longer pink.
• Add chopped onions, red bell peppers, garlic, and chopped jalapenos (if using), and continue to sauté for another 3-4 minutes.
• Add the spice mix, mix well, and cook until fragrant.
• Add the tomato paste and cook for another minute.
• De-glaze the pot with 1/4 cup of stock if there are browned bits at the bottom of the pot, or else you may end up with a “BURN’ error. Add the rest of the stock, and mix well. Press ‘CANCEL’ to turn off the ‘SAUTE’ mode.
• Add the beans, macaroni, and fire-roasted diced tomatoes. Do not stir, make sure to press the macaroni down in the liquid.
• Close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 4 minutes It will take some time for the pressure to build up (about 12 minutes), after which the timer will start.
• After the cooking cycle is complete, do a quick release of the pressure, in short bursts. Once the silver pin drops, open the lid. It will go to the ‘KEEP WARM’ mode. You can leave it on the warm mode, or press ‘CANCEL’ to turn off the Instant Pot.
• Stir the contents in the pot gently.
• Add half of the cheese, mix well.
• Sprinkle the remaining cheese all over the top.
• Close the lid and let it sit for 5 minutes so that the cheese melts. Open the lid and dish out! Top with any of your favorite fixin’s like chopped onions, green onions, sour cream, shredded cheese, diced avocado, sliced jalapenos, etc Store leftovers in an airtight container for up to 3 days.

Notes

Instant Pot Chili Mac | How To Make Chili Mac

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients

• 1 lb lean ground beef or turkey, I used turkey
• 1 cup finely chopped yellow onion
• 1 red bell pepper, seeded and diced
• 1 tablespoon finely minced garlic
• 1 jalapeno or serrano pepper, seeded and diced finely, optional, add as per desired heat
• 1-(14.5) oz can fire-roasted diced tomatoes, undrained
• 2 tablespoons tomato paste
• 3 cups low-sodium chicken stock
• 1-(15.5) oz can of kidney beans, drained and rinsed, or 1.5 cups cooked beans
• 8 oz dry elbow macaroni, about 2 cups
• 3 cups shredded cheese of choice, I used sharp cheddar & Monterey Jack
• 1 tablespoon olive oil

Chili mac seasoning

• 1 teaspoon Mexican oregano
• 1 tablespoon ground cumin
• 2 tablespoons chili powder, adjust as per desired heat
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder, optional
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly cracked black pepper

Instructions

• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add the ground turkey, cook until no longer pink.
• Add chopped onions, red bell peppers, garlic, and chopped jalapenos (if using), and continue to sauté for another 3-4 minutes.
• Add the spice mix, mix well, and cook until fragrant.
• Add the tomato paste and cook for another minute.
• De-glaze the pot with 1/4 cup of stock if there are browned bits at the bottom of the pot, or else you may end up with a “BURN’ error. Add the rest of the stock, and mix well. Press ‘CANCEL’ to turn off the ‘SAUTE’ mode.
• Add the beans, macaroni, and fire-roasted diced tomatoes. Do not stir, make sure to press the macaroni down in the liquid.
• Close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 4 minutes It will take some time for the pressure to build up (about 12 minutes), after which the timer will start.
• After the cooking cycle is complete, do a quick release of the pressure, in short bursts. Once the silver pin drops, open the lid. It will go to the ‘KEEP WARM’ mode. You can leave it on the warm mode, or press ‘CANCEL’ to turn off the Instant Pot.
• Stir the contents in the pot gently.
• Add half of the cheese, mix well.
• Sprinkle the remaining cheese all over the top.
• Close the lid and let it sit for 5 minutes so that the cheese melts. Open the lid and dish out! Top with any of your favorite fixin’s like chopped onions, green onions, sour cream, shredded cheese, diced avocado, sliced jalapenos, etc Store leftovers in an airtight container for up to 3 days.

Notes

This Instant Pot beef barley soup is rich, hearty, healthy and so tasty! This wholesome meal is packed with tender chunks of beef, vegetables, and chewy pearl barley! Savor a bowl or two of this homemade beef barley soup during these cozy, chilly winter nights! A satisfied tummy and soul, guaranteed 🙂

If you are looking for an easy, healthy, and delicious one-pot meal, you have got to try this simple Instant Pot beef barley soup. This soup is incredibly yummy and perfect to warm you up during the coming weeks.

Besides being tasty, beef and barley soup is also healthy. Barley is an amazing source of vitamins, minerals, proteins, and soluble fiber. We should definitely try to incorporate more of this ancient grain in our day-to-day diet!

Beef barley soup made in the Instant Pot is just as amazing as that made on the stove-top, sans the need to simmer for hours together. You get all the flavors of a classic, traditional beef barley soup in a fraction of the time! Sounds good right? So let’s talk about it in detail.

• Let’s talk about the ingredients needed for this soup
• Some points to consider before making this Instant Pot beef and barley soup
• A few variations to try
• Can you freeze this soup?
• Sides to serve with this soup
• More comforting Instant Pot soup recipes
• How to make Instant Pot beef barley soup – Step by step instructions
• Instant Pot Beef Barley Soup

Let’s talk about the ingredients needed for this soup

I used the following ingredients for my homemade beef and barley soup,

• Meat: I’ve used boneless chuck roast, got the butcher to cut into small pieces. Since this a soup, you don’t really want large pieces of meat. You can also use beef stew meat.
• Barley: Use the pearl barley variety for this soup, make sure it is not the quick-cook kind.
• Mirepoix: A fancy French word for a mix of onions, carrots, and celery to flavor up the base of this soup.
• Garlic
• Seasoning for beef barley soup: I’ve used some dried thyme, oregano, and basil along with salt, pepper, and bay leaves. Alternatively, you may also use Italian seasoning, or throw in 2-3 fresh sprigs of rosemary and thyme!
• Tomato paste: We are not fans of tomato pieces in this soup, nor do we like these soup to have a very tomato-ey flavor. You can definitely use diced tomatoes, crushed tomatoes, etc as per your preference.
• Worcestershire sauce: The savoriness of this sauce enhances and rounds up the flavor of this soup. Definitely try and use it!
• Liquid: I’ve used beef stock and water. You could also substitute the water with more beef stock. Or use chicken stock instead of beef stock.

Some points to consider before making this Instant Pot beef and barley soup

Better if made in advance: This Instant Pot beef barley soup tastes pretty good right after it is prepared but so much better if it is left to sit for a few hours. So get the max flavors from this soup with a little planning. Even if you are unable to plan, you will have super tasty leftovers 😀

The thickness of the soup: Remember to rinse the barley really well to eliminate excess starch. Barley is what contributes to the thickness of the soup. The soup continues to thicken after the heat is off, as the barley continues to soak the liquid making it almost stew-like.

I feel the thickness is a very personal preference. The consistency can be adjusted by thinning down the soup further with additional stock. Other options would be to use less barley, about 1/3 cup to begin with or cook the barley separately and add it to the soup in individual bowls when you intend serving the soup.

Add more vegetables: I’ve stuck to the basic mirepoix for the soup, but you can definitely amp up the veggies. Potatoes, green beans, corn, frozen green peas, baby spinach, etc are all great options. Add the peas and/or spinach in the end if using.

The size of the veggies: 20 minutes is a long cooking time for veggies. Veggies like carrot, and celery fare well under pressure. If using other veggies, make sure to keep them fairly chunky. Add frozen veggies in the end, and warm through.

Wine: Feel free to swap (about 1/2 cup) of the stock with red or white wine for an additional depth of flavor.

Fresh herbs: You can also swap the dried herbs with fresh ones! Add 3-4 sprigs of thyme and a sprig of rosemary. Discard the stems after the cooking cycle is complete.

A few variations to try

• Beef barley soup with ground beef: Brown about a pound to a pound and half of lean ground beef in step 1. Transfer the browned beef to a plate and proceed from step 2 onward.
• Creamy beef barley soup: Stir in 1 cup of heavy cream in the end.
• Leftover roast beef barley soup: If you have leftover roast beef or pot roast, you can use it for this soup. Beef barley soup with leftover beef is just as good. To do this, simply skip the first step of browning the meat. Chop up the leftover beef into small pieces, follow step 2 onwards.
• Gluten-free: Barley is not gluten-free. Substitute barley with 1/2 cup of brown rice or quinoa. Rinse and soak the brown rice for 10-15 minutes before using it. Also, skip the Worcestershire sauce.
• Vegetarian: Skip the meat completely, throw in some other veggies for a vegetable barley soup!

Can you freeze this soup?

Beef and barley soup with mushrooms freezes beautifully. I actually made this soup a few weeks before I moved out of the US. Since my husband had to stay back for a little longer, this stash of food along with the many others I had stocked up on came in really handy for him.

Here’s how you freeze it,

• Once the soup cools down completely, transfer individual serving portions to freezer-safe bags, or containers leaving an inch space between the contents and the lid.
• Remember to label the contents with the name, and date.
• Lay the bags flat in a single layer in the freezer. Then stack them once frozen.
• Freeze up to 3 months
• Thaw in the refrigerator the night before. Reheat in the microwave or transfer to a small pot, and heat on low, stirring occasionally. Add some stock to adjust the consistency.

Sides to serve with this soup

This soup is a wholesome and healthy meal all by itself. Though some crusty bread won’t hurt to mop up all that glorious broth!

A nice green salad would be another great accompaniment to add a fresh element to the meal.

This Instant Pot beef barley soup has a ton of texture, with melt-in-the-mouth chunks of beef, plump, chewy and nutty barley and tender veggies. Sprinkle some Parmesan cheese and enjoy a big bowl of comfort!

More comforting Instant Pot soup recipes

Chicken noodle soup

Carrot ginger soup

Corn potato chowder with bacon

Broccoli cheddar soup

Minestrone Soup

Creamy tortellini sausage soup

How to make Instant Pot beef barley soup – Step by step instructions

Step 1: Brown 1.5 pounds of meat

Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add 1 tablespoon of olive oil, once it heats up, add half the meat in a single layer, leave undisturbed for a minute, flip and brown the other side. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.

Step 2: Saute mushrooms

Add 8 oz of baby bella mushrooms, sliced, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.

Step 3: Saute the mirepoix

Add diced 1 cup each of diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally.

Step 4: Saute minced garlic

Next, add 1 tablespoon minced garlic, cook, until fragrant, another 30 seconds.

Step 5:Add the tomato paste and seasoning mix

Add 2 tablespoon of tomato paste and seasoning mix (1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 2 teaspoons dried basil, 1/2 tsp freshly cracked black pepper, 1 teaspoon kosher salt).

Cook for 2 minutes. At this point, if you still find some browned bits stuck at the bottom of the pot (ideally you shouldn’t), use 1/4 cup of the beef stock to de-glaze the pot in order to avoid any potential ‘BURN’ error. Press ‘CANCEL’ to turn off the saute mode.

Step 6:Add barley, browned meat and sauteed mushrooms

Add 3/4 cup rinsed pearl barley, browned meat along with its juices and sauteed mushrooms to the pot.

Step 7: Add the liquid, Worcestershire sauce and Bay leaves

Next, add 1 quart of beef stock and 2 cups of water.

Add 1 tablespoon Worcestershire sauce, give everything a really good mix.

Throw in the bay leaves.

Step 8: Pressure cook

Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up, after which the timer will start.

Step 9: Natural pressure release (NPR) for 10 minutes

Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.

Step 10: Sprinkle freshly chopped parsley

Sprinkle chopped parsley, and mix well. Check for seasonings and adjust accordingly. Discard the bay leaves before serving. Enjoy your very own homemade beef barley soup along with some crusty bread 🙂

Notes

• You can swap about 1/2 cup of the stock with red or white wine.
• Stove-top version: Use a large dutch pot or heavy-bottomed pot, follow the same procedure up to step 7. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally in between, adding more liquid if it looks dry.

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Instant Pot Beef Barley Soup

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 2 tbsp olive oil
• 1.5 lb boneless chuck roast, cut into bite-size pieces, you can also use stewing beef
• 8 oz baby bella mushrooms sliced
• 2 medium carrots diced into half-moons, about 1 cup
• 3 celery stalks diced, about 1 cup
• 1 medium onion chopped finely, 1 cup
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3/4 cup pearl barley rinsed
• 1- quart low sodium beef stock
• 2 cups water
• 2 bay leaves

Seasoning Mix

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/2 tsp freshly cracked black pepper
• 1 teaspoon kosher salt, or to taste

Other ingredients

• freshly grated parmesan cheese as required, optional, for garnishing

Instructions

• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add a tablespoon of oil, once it heats up, add half of the beef cubes in a single layer, cook until browned on all sides, stirring frequently. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.
• Add sliced mushrooms, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.
• Add diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally. Add more oil if required to saute the veggies.
• Next, add minced garlic, cook until fragrant, another 30 seconds.
• Add the tomato paste and seasoning mix. Cook for 2 minutes. At this point, if you still find some browned bits stuck at the bottom of the pot (ideally you shouldn’t), use 1/4 cup of the beef stock to de-glaze the pot in order to avoid any potential ‘BURN’ error. Press ‘CANCEL’ to turn off the saute mode.
• Add the rinsed barley, browned meat along with its juices and sauteed mushrooms to the pot.
• Next, add the stock and water.
• Add Worcestershire sauce, give everything a really good mix.
• Throw in the bay leaves.
• Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up (about 22 minutes), after which the timer will start.
• Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
• Sprinkle chopped parsley, and mix well. Check for seasonings and adjust accordingly. Discard the bay leaves before serving.
• Dish out, sprinkle some parmesan cheese if desired. Enjoy your very own homemade beef barley soup along with some crusty bread 🙂

Video

Notes

• You can add about 1/2 cup of red or white wine in step 5, after sauteing the tomato paste and herbs. Let the wine simmer for another 4-5 minutes to cook off the alcohol.
• Stove-top version: Use a large dutch pot or heavy-bottomed pot, follow the same procedure up to step 7. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally in between, adding more liquid if it looks dry.
• Nutrition Disclaimer: Nutritional values are estimates calculated using an online nutrition calculator. If you depend on these values for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Nutrition