Pressure Cooker Beef Barley Vegetable Soup Recipe

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Pressure Cooker Beef Barley Vegetable Soup
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  1. Brown the beef in the pressure cooker.
  2. Drain off any fat.
  3. Add the tomatoes, water and barley.
  4. Close pressure cooker and bring up to full pressure.
  5. Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2 thick slices.
  6. Peel and dice the potato.
  7. Dice the onion and mince the garlic.
  8. When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
  9. Close pressure cooker and bring up to full pressure.
  10. Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
  11. Release the pressure.
  12. The soup can be refrigerated for up to 4 days or frozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.13 Kcal (792 kJ)
Calories from fat 34.17 Kcal
% Daily Value*
Total Fat 3.8g 6%
Cholesterol 43.93mg 15%
Sodium 160.39mg 7%
Potassium 623.82mg 13%
Total Carbs 20.35g 7%
Sugars 3.09g 12%
Dietary Fiber 4.2g 17%
Protein 17.75g 36%
Vitamin C 10.7mg 18%
Vitamin A 0.3mg 9%
Iron 2.3mg 13%
Calcium 48.8mg 5%
Amount Per 100 g
Calories 72.24 Kcal (302 kJ)
Calories from fat 13.05 Kcal
% Daily Value*
Total Fat 1.45g 6%
Cholesterol 16.78mg 15%
Sodium 61.26mg 7%
Potassium 238.28mg 13%
Total Carbs 7.77g 7%
Sugars 1.18g 12%
Dietary Fiber 1.6g 17%
Protein 6.78g 36%
Vitamin C 4.1mg 18%
Vitamin A 0.1mg 9%
Iron 0.9mg 13%
Calcium 18.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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