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SERVES 6 -8

Ingredients

1 – 1 ¼ lbs lean beef, trimmed of all visible fat and cut into small cubes
1 (28 ounce) can petite diced tomatoes (do not drain)
2 ½ cups water
½ cup barley
3 carrots, peeled and diced
2 stalks celery, sliced or diced
1 large potato, peeled and diced
1 medium onion, diced
½ teaspoon dried basil
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary
½ teaspoon dried marjoram
salt and ground black pepper to taste (I omit here and add at the table)
1-2 TBSP Worcestershire sauce

Brown the beef in the pressure cooker.

Add the tomatoes, water and barley. Close pressure cooker and bring up to full pressure and cook for 10 minutes.

When the soup has cooked for 10 minutes, release pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper (if using), and Worcestershire sauce.

Close pressure cooker and cook for 10 minutes on full pressure.

I think it is better if you let the pressure come down naturally. You could cook it a few more minutes and do quick release, if you are in a hurry!!
 
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