Pressure cooker beef barley soup from Serious Eats

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Notes about this recipe

  • DJM on January 05, 2018

    Recipe says 1 hour start to finish. Not true. By the time the browning, peeling, dicing and cooking was done it was 2 hours, 45 minutes before dinner was ready. It took 23 minutes for the Instant Pot to come to pressure so fully loaded. Add salt and pepper to the veg while browning them. The splash of fish sauce at the end upped the flavor.

  • Rinshin on March 07, 2017

    I thought I followed the recipe but I think I made a mistake in barley type. I normally buy bagged barley from a Korean market and use 3:1 ratio of rice to barley to make our rice using an electric rice cooker. This soup turned out light colored and barley losing shape and released too much starch to the soup. I thought I was using the pearl barley but I now believe I am buying barley flakes instead. The taste is ok, but I thought it needed more seasoning and ended up adding more thyme, 1 tsp of soy sauce and accent. I used 1 inch thick bone in Asian style beef ribs. I really like using pressure cooker to make this type of soup - it's very quick and I like to give this a try again with the right kind of barley and using beef stock instead of chicken stock. More beefy taste would be nice.

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