WebPressure-Cooker Light Deviled Eggs. Our updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread …
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Web19 Low-Carb Instant Pot Recipes. The everlasting pressure cooker has taken the world by storm, but what if we told you it's good for more than just rice or the occasional beef …
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Webdirections. In large stock pot cook beef and 1/2 cup onions in butter til beef is browned. Add all other ingredients and bring to boil. Cover and simmer 30-45 minutes til all vegetables …
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WebAdd carrots, potatoes, celery, and barley. Stir well. Season with salt, black pepper, and thyme. Pour in the water, vegetable stock. Mix well. Close the pot and lock …
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Instructions Turn instant pot on sauté setting. Heat olive oil. When meat is brown, add spices, veggies, broth + barley to the pot (all uncooked). On the Soup/Broth setting, set cook time to 20 minutes on high. Allow the pot to come to pressure and cook. Once cooked, quick release the pot before removing the lid.
This rich and savory soup is incredibly healthy and hearty. It's thick and creamy, a texture given to the soup from the barley rather than thickeners like heavy cream or cream cheese. Instant Pot barley soup makes a fantastic lunch or dinner soup any time of the year. It's a lovely, lighter alternative to my Instant Pot beef barley soup.
Once boiling, reduce heat, cover, and simmer for 20-30 minutes until barley is fully cooked. To make healthy beef barley soup in the slow cooker / crockpot, brown your meat in a pan per the directions in step one. Add browned meat and remaining ingredients into the slow cooker. Stir until combined and cook on low for 4-5 hours.
Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes.