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Instant Pot Recipes: Beef & Barley Soup | Thai Curry Soup

Beef & Barley Soup:

1 tablespoon olive oil
2 pounds of beef stew meat
1 peeled and small diced onion
3 large diced stalks of celery
3 peeled and large diced carrots
3 finely minced cloves of garlic
15-ounce can of diced tomatoes in juice
3 peeled large diced potatoes
48 ounces of beef stock
2 tablespoons of chopped fresh parsley
2 tablespoons of fresh thyme leaves
salt and pepper to taste

 

Thai Curry Soup:

1 peeled and large diced large sweet potato
1 peeled and small diced onion
3 peeled and large diced carrots
3 finely minced cloves of garlic
1 ½ teaspoons of finely minced ginger
1 cup of sliced baby bell peppers
15-ounce can of diced tomatoes in juice
2 15-ounce cans of chickpeas, drained
2 tablespoons of red curry paste
15-ounce can of coconut milk
48 ounces of vegetable stock
2 teaspoons of cumin
salt and pepper to taste
cilantro leaves for garnish

 

Beef & Barley Soup Preparation:

1. Turn instant pot to saute. Add in oil and brown the beef stew meat.

2. Next, add in the onions, celery, carrots, garlic, tomatoes, potatoes and beef stock.

3. Seal the top to the instant pot and cook on manual for 30 minutes. Make sure the pressure release valve is on seal.

4. Once the instant pot gets to L0:00 let it continue to cook until it reads L0:15.

5. Release the pressure valve to vent for 3 minutes.

6. Carefully remove the top of the pressure cooker and finish with thyme and parsley.
 

Thai Curry Soup Preparation:


1. Add all of the ingredients to the instant pot.

2. Seal the top to the instant pot and cook on manual for 30 minutes. Make sure the pressure release valve is on seal.

3. Once the instant pot gets to L0:00 let it continue to cook until it reads L0:15.

4. Release the pressure valve to vent for 3 minutes.

5. Garnish the soup with cilantro.

 

Recipe created by Chef Billy Parisi

 

 


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