Beef barley vegetable soup from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 126) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on February 11, 2024

    Excellent soup! I used beef chuck and homemade beef stock for the soup. Very rich and flavorful. I thought the barley was cooked to a good point for a stew and the breakdown of the grain added a lovely thickness to the soup. I didn't want to open a bottle of wine for 1/4 cup, so I used a dark beer instead. The final soup didn't have as much broth as I had hoped, so I added 3 cups more beef broth at the end.

  • Babycarrot on April 14, 2023

    Delicious and quick thanks to the IP. increased the number the bay leaves like I usually do. Don’t leave out the red wine. Meat was tender. Leftovers just get better over time.

  • ddenker on February 06, 2018

    We used 2.5 lbs of beef and upped the carrots/celery/shallots and beef stock. Should have done even more veggies. Accidentally had to leave the house so the IP stayed on warm for two hours after pressure release was done. The barley and veggies ended up on the softer side, so this would hopefully be improved by following the recipe next time. However, we really loved the flavors and will make it again.

  • twoyolks on January 29, 2018

    I particularly like the broth for the soup. The meat itself was a bit bland. The carrots were too soft. I liked the barley.

  • dinnermints on January 08, 2018

    My husband actually said this was "really delicious" (the most I usually get out of him is "pretty good"). Excellent flavor. I made the beef broth for it, but probably wouldn't bother the next time. The pearl barley did get pretty soft, and I might try hulled barley next time. I substituted a bulb of fennel for the celery.

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