{"id":1459,"date":"2018-12-04T05:35:53","date_gmt":"2018-12-04T05:35:53","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=1459"},"modified":"2019-12-07T15:55:45","modified_gmt":"2019-12-07T15:55:45","slug":"15-simple-pressure-cooker-recipes-for-busy-people","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-simple-pressure-cooker-recipes-for-busy-people\/","title":{"rendered":"15 Simple Pressure Cooker Recipes for Busy People"},"content":{"rendered":"\n
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With each passing year, it seems like life gets busier and busier. Work commitments, social obligations, and family responsibilities all take a significant chunk of time out of our day. When time is short, we all seem to neglect our nutrition and reduce the amount of time we spend in the kitchen preparing meals.<\/p>\n\n\n\n

As a result, the takeout menu gets pinned to the fridge, delivery services set to speed dial, and we relish the opportunity to enjoy convenience food wherever possible. However, this isn\u2019t a healthy long-term nutrition strategy.<\/p>\n\n\n\n

We decided to help you out and give you 15-recipes you can make with a pressure cooker and minimal effort. All it takes is a few minutes to prep these meals, then throw the ingredients in the Instant Pot and walk away for a few hours. Use your pressure cooker to create fantastic chicken, beef, and vegetarian meals.<\/p>\n\n\n\n

1. Colombian-Style Vegetable Soup<\/h3>\n\n\n\n

Creamy and comforting is the best way to describe this nutritious meal. , This soup is ready in less than an hour and comes packed with flavor from fresh veggies. An easy meal to prepare with your Instant Pot or pressure cooker.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-\u00bd-cups canned fava beans \u2013 divided.
4-cups vegetable stock.
2-Russet potatoes \u2013 peeled and diced.
1-ear corn – shucked and cut crosswise into 6-pieces.
1-cup frozen peas – split.
1-carrot – peeled and diced.
\u00bc-cup cilantro \u2013 minced.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Add the potatoes, stock, carrots, half of the peas and the favas, along with the corn to the pressure cooker or Instant Pot. Set to high and cook for 15-minutes. Take a potato masher and mash up the veggies until a few lumps remain.
Add the remaining fava beans and the peas to the pressure cooker and simmer for another 5-minutes. Season with salt and pepper. Sprinkle with cilantro and serve warm.<\/p>\n\n\n\n

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\"\"<\/figure>2. Chicken with Chorizo, Chickpeas, and Tomatoes<\/h3>\n\n\n\n

The spicy flavor of chorizo combined with chicken and chickpeas and tomatoes makes this meal a taste sensation that\u2019s ready in less than 90-minutes from scratch.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

8-oz. Portuguese-style chorizo sliced into \u00bd-inch thick pieces.
1-whole chicken \u2013 cut into pieces.
1-can diced tomatoes.
2-cans chickpeas – drained and rinsed.
2-cups chicken broth.
1-onion \u2013 sliced.
2-tablespoons extra-virgin coconut oil.
1-tablespoon smoked paprika.
2-teaspoons red wine vinegar.
Chopped fresh parsley for garnish.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Heat the oil I the pressure cooker until shimmering. Add the chorizo and cook for two minutes until it begins to brown and crisp. Add the onions and cook until translucent. Add the chicken pieces, broth, and chickpeas, along with the tomatoes and paprika. Season with salt and pepper.<\/p>\n\n\n\n

Add the lid to the pressure cooker and cook on high for 15-minutes. Release the steam valve and return the pressure cooker to high heat for another 15-minutes until the stew begins to thicken.<\/p>\n\n\n\n

Stir in the vinegar and season with salt and pepper. Stir in the parsley and serve.<\/p>\n\n\n\n

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\"\"<\/figure>3. Classic French Onion Soup<\/h3>\n\n\n\n

Typically, it takes ages to caramelize the onions for this recipe. With the introduction of the pressure cooker to the method, it\u2019s possible to whittle that time down to a few minutes.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-lb. Gruy\u00e8re cheese \u2013 grated.
6-tablespoons grass-fed butter.
2-quarts chicken stock.
8-slices sourdough bread, toasted until crisp.
3-lbs. Onions, sliced 1\/8-inch thick.
1-teaspoon fish sauce.
\u00bd-cup dry sherry.
1-teaspoon apple cider vinegar.
1-bay leaf.
2-sprigs thyme \u2013 chopped.
\u00bd-teaspoon baking soda
1-clove minced garlic.
Minced fresh chives for garnish.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Melt some butter in the pressure cooker over high heat. Add the onions and cook for 20-minutes until brown and caramelized. Add the sherry and bring to a simmer. Add the stock, bay leaf, and thyme \u2013 bring to the boil and then reduce the heat to medium, simmer for 10-minutes.<\/p>\n\n\n\n

Add the apple cider vinegar along with the fish sauce and season with salt and pepper. Simmer for 5-minutes. Discard the thyme and the bay leaf before serving. Add the soup to small bowls and preheat the broiler. Sprinkle cheese on top of the soup and brown under the broiler for a few minutes until it begins to bubble.<\/p>\n\n\n\n

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\"\"<\/figure>4. Lentil Stew with Chicken and Bacon<\/h3>\n\n\n\n

Chicken that falls off the bone along with lentils and vegetables flavored with chicken stock make this recipe a culinary masterpiece that belongs in your recipe book. Ready in 30-minutes from scratch for a nutritious meal bursting with flavor.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-\u00bd-lbs. Chicken pieces – a mix of thighs and drumsticks.
8-oz. Pancetta – cut into 1\/2-inch slices.
4-cups chicken stock.
2-carrots – peeled and chopped.
1-onion \u2013 diced.
8-oz. Dried French lentils.
2-teaspoons red wine vinegar.
2-bay leaves.
12-sprigs parsley \u2013 chopped.
2-tablespoons extra-virgin olive oil.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Heat the oil in the pressure cooker over high heat until it begins to shimmer. Add the pancetta and cook until the edges turn crispy. Add the onions and cook until translucent. Add the lentils, carrots, chicken broth, chicken pieces, and the bay leaves \u2013 toss in the parsley. Season with salt and pepper and then stir to combine.<\/p>\n\n\n\n

Put the lid on the pressure cooker and cook for 20-minutes. Open the steam release and transfer the chicken pieces to a bowl. Remove the parsley stems and return the cooker to high heat on the stove. Reduce the mixture until you achieve a thick soup.<\/p>\n\n\n\n

Shred the chicken from the bones and place back in the soup. Stir in the remaining parsley and serve.<\/p>\n\n\n\n

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\"\"<\/figure>5. Traditional American Beef Stew<\/h3>\n\n\n\n

There\u2019s nothing like a traditional stew on a cold fall or winter evening. The pressure cooker stews the beef into tender chunks enhanced with the flavor from fresh veggies and herbs.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-lbs. Boneless beef chuck roast – cut into 4-steaks.
3-Anchovy fillets – rinsed.
3-cups chicken stock.
1-lb. Yukon Gold potatoes – peeled and cubed.
4-oz. Frozen peas.
3-tablespoons tomato paste.
2-tablespoons all-purpose flour.
4-packets unflavored gelatin powder.
1-tablespoon Worcestershire sauce.
1-tablespoon soy sauce.
10-oz. Button mushrooms \u2013 sliced.
4-carrots \u2013 chopped.
1-onion \u2013 unpeeled and cut in half.
8-oz. Pearl onions.
3-cloves garlic \u2013 unpeeled.
2-stalks celery \u2013 chopped.
1-cup dry sherry.
2-tablespoons light olive oil.
2-bay leaves.
4-sprigs thyme.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Add the gelatin, broth, soy sauce, tomato paste, anchovies, and Worcestershire sauce to a food processor and blend until well-combined.<\/p>\n\n\n\n

Place the pressure cooker over medium heat and add the oil. Season the beef with salt and add to the pressure cooker. Cook for 10-minutes until brown. Remove the meat and place on a baking tray \u2013 set aside.
Add the mushrooms to the pressure cooker along with the pearl onions and carrots. Cook until brown, remove from the pressure cooker and set aside.<\/p>\n\n\n\n

Add the halved onion and cook with the face down for 5-minutes until brown. Add the celery and garlic \u2013 cook for 5-minutes until soft. Add the wine and sherry and cook until the liquid reduces by half. Add the reserved broth and simmer.<\/p>\n\n\n\n

Add everything back into the pressure cooker and cook on high for 15-minutes. Release the pressure and stir in the peas. Season with salt and pepper and serve.<\/p>\n\n\n\n

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\"\"<\/figure>6. Chorizo and Black Beans<\/h3>\n\n\n\n

Beans usually take forever to cook using a saucepan and water. However, with a pressure cooker its possible to have them ready to eat in minutes. Try this recipe for chorizo and black beans, it tastes terrific and it’s done in minutes.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

6-oz. Portuguese chorizo \u2013 cut into \u00bd-inch thick pieces.
2-quarts chicken stock.
1-tablespoon melted coconut oil.
1-onion – cut in half.
1-can black beans \u2013 drained.
6-garlic cloves.
1-orange, split in half with the peel.
2-bay leaves.
Crushed Himalayan pink salt and cracked black pepper to taste.
Chopped fresh cilantro, for serving<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place the pressure cooker over high heat and add the oil. Toss in the chorizo and fry until crispy and brown. Add the garlic, onions, beans, bay leaves, orange, chicken broth and season with salt and pepper.<\/p>\n\n\n\n

Cover with the lid and cook for 40-minutes. Allow the pressure to release naturally for extra tender beans. Remove the top and discard the orange, onion, and bay leaves. Season with cilantro and garnish with chopped cilantro before serving.<\/p>\n\n\n\n

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\"\"<\/figure>7. Thai Green Curry<\/h3>\n\n\n\n

All it takes is twenty minutes to cook this tasty and fragrant Thai curry. Thick, creamy and full of flavor, it\u2019s the ideal meal for a cold evening.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-whole chicken, cut in pieces.
3-Thai green chilies \u2013 halved.
3-cloves minced garlic.
2-tablespoons melted coconut oil.
1-inch piece fresh ginger, peeled and sliced 1\/8 inch thick
1\/8-teaspoon ground cumin.
\u00bc-teaspoon ground coriander.
2-tablespoons Thai green curry paste.
1-can coconut milk.
6-cups cubed squash.
4-cups zucchini \u2013 cubed.
1-tablespoon fish sauce.
4-oz. Spinach – roughly chopped.
\u00bd-cup cilantro leaves.
\u00bd-cup Thai basil leaves.
Cooked wild brown rice – for serving.
Crushed Himalayan pink salt and cracked black pepper to taste.
Lime wedges – for serving.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place the pressure cooker over medium-high heat6 and add the oil. When shimmering, add the garlic, ginger, chili, cumin, and coriander. Stir until fragrant and add the curry paste \u2013 cook for 3-minutes until the paste begins to brown.<\/p>\n\n\n\n

Stir in the coconut milk, bring to the boil and then reduce heat to simmer. Add the chicken along with the zucchini, and the squash. Seal the cooker and cook on high pressure for 20-minutes.<\/p>\n\n\n\n

Release the pressure and stir in the spinach along with the fish sauce and half of the basil. Season with salt and pepper and ladle into soup bowls. Garnish with fresh chopped cilantro and serve with lime wedges and wild brown rice.<\/p>\n\n\n\n

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\"\"<\/figure>8. Barbecue Beans<\/h3>\n\n\n\n

The deep spicy flavor of these smoky beans blends well with the addition of spicy sausage or barbeque meat. The pressure cooker has this recipe ready before you pull the meat off of the grill.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

8-oz. Leftover smoked turkey, chicken, pork or beef \u2013 chopped.
1-lb. Soaked and drained pinto beans.
2-stalks celery – finely chopped.
1-onion \u2013 finely chopped.
4-cloves minced garlic.
\u00bc-cup light brown sugar
1-tablespoon ground cumin.
1-tablespoon smoked paprika.
2-tablespoons cracked black pepper.
2-whole chilies with stems and seeds removed – finely chopped.
2-tablespoons apple cider vinegar.
2-bay leaves
2-teaspoons dry oregano.
2-tablespoons coconut oil.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a pressure cooker over medium-high heat and add the oil. When shimmering, add the celery and the onion \u2013 cook until translucent. Add the garlic and fry till fragrant. Add paprika, cumin, black pepper, chili, oregano, and the meat. Cook for 5-minutes until the meat begins to brown.<\/p>\n\n\n\n

Add the bay leaves, beans, and 8-cups of water \u2013 bring to the boil. Reduce to simmer, cover with the lid and cook on high for 45-minutes. Release the pressure, remove the top and let it simmer for 15-minutes until it thickens. Stir in the vinegar and the sugar, wait for the sugar to dissolve.<\/p>\n\n\n\n

Remove from the heat, discard the bay leaves, and season with salt and pepper before serving.<\/p>\n\n\n\n

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\"\"<\/figure>9. Colombian-Style Chicken Stew<\/h3>\n\n\n\n

We love one-pot stews because they’re as close to \u201cset-and-forget\u201d cooking as you can get. This recipe for Columbian Chicken stew has a few simple ingredients and takes minimal effort to prepare and cook.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-whole chicken \u2013 cut into pieces.
1-cap chicken broth.
4-large Yukon Gold potatoes – peeled and cubed.
1-tablespoon coconut oil.
1-onion – sliced thick.
4-Beefsteak tomatoes \u2013 cut into chunks.
2-bay leaves
2-tablespoons chopped cilantro for garnish.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a pressure cooker over high heat and add the coconut oil. When hot and shimmering, add the onion and cook for 5-minutes until it begins to brown. Toss in the potatoes with the tomato, bay leaves, and the chicken pieces. Saut\u00e9 the chicken until the skin starts to brown.<\/p>\n\n\n\n

Add the chicken broth and bring to the boil. Reduce the heat and seal with the lid. Cook under high pressure for 30-minutes then release the steam. Season with salt and pepper to taste and serve with chopped cilantro for garnish.<\/p>\n\n\n\n

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\"\"<\/figure>10. Miso Risotto for Vegans<\/h3>\n\n\n\n

We haven\u2019t forgotten about the vegans! This recipe for miso soup is full of flavor and bursting with top-quality nutrition.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-\u00bd-cups Risotto rice.
1-\u00bd-lbs. Mixed mushrooms, such as cremini, oyster, shiitake, and chanterelle \u2013 sliced.
1-oz. Dried porcini mushrooms.
1-quart chicken broth.
4-tablespoons grass-fed butter.
4-tablespoons extra-virgin coconut oil.
2-cloves minced garlic.
1-onion \u2013 chopped fine.
\u00be-cup dry white wine.
2-teaspoons soy sauce.
1-tablespoon miso paste.
1-tablespoon chopped parsley.
1-tablespoon chopped tarragon.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Heat the oil in a pressure cooker with the lid off over high heat. Add the mushrooms and cook for 8-minutes until they begin to brown. Add the garlic and onions along with the porcini mushrooms- cook for 4-minutes until soft. Add the rice and stir in the soy sauce along with the miso paste \u2013 stir until well-combined.<\/p>\n\n\n\n

Add the wine and cook for 3-minutes until the wine evaporates. Pour the vegetable stock into the pot and Close up the pressure cooker. Cook on high for 10-minutes then release the steam. Open the pressure cooker and stir the ingredients well. Add the herbs and stir to combine.<\/p>\n\n\n\n

Remove from the heat, ladle into bowls and garnish with extra chopped parsley before serving.<\/p>\n\n\n\n

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\"\"<\/figure>11. Sausage with White Bean Soup<\/h3>\n\n\n\n

Cooking a sausage soup with beans can take a few hours on the stovetop. Who\u2019s got the time for that? This recipe is ready in an hour and tastes terrific!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

\u00be-lb. Smoked pork sausage – sliced into \u00bd-inch pieces.
8-oz. Cremini mushrooms \u2013 sliced.
1-lb. Dry white beans.
6-cups chicken broth.
1-cup sour cream.
2-stalks celery \u2013 diced.
1-onion \u2013 diced.
3-cloves minced garlic.
1-bay leaf.
3-sprigs thyme.
3-tablespoons melted coconut oil.
1\/8-teaspoon ground cumin.
1-teaspoon lime zest.
Crushed Himalayan pink salt and cracked black pepper to taste.
Chopped cilantro leaves for garnish.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a pressure cooker over medium-high heat and add the oil. When it begins to shimmer, add the celery, onion, and garlic \u2013 cook for 5-minutes until lightly brown. Add the sausage and the mushrooms, stir to combine and cook for another 4-minutes.<\/p>\n\n\n\n

Add the beans and the chicken broth along with the bay leaf, thyme, and season with salt and pepper. Bring to the boil and then reduce heat to simmer. Cover with the lid and cook for another 40-minutes.<\/p>\n\n\n\n

In a separate bowl, whisk together the cumin, zest, and sour cream until combined. Release the pressure, stir the stew and discard the thyme along with the bay leaf. Ladle into soup bowls and top with sour cream mixture. Garnish with cilantro and serve.<\/p>\n\n\n\n

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\"\"<\/figure>12. Butternut Risotto<\/h3>\n\n\n\n

Risotto is a classic Italian dish that we never seem to get round to making \u2013 because it takes hours to do it right. This recipe for the pressure cooker is ready in no time at all and tastes as good as a stove-top recipe.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

3-\u00bd-lbs. Butternut – peeled and seeded.
2-cups risotto rice.
\u00bd-Gala apple \u2013 peeled, cored and sliced.
3-\u00bd- cups vegetable stock \u2013 divided.
4-tablespoons grass-fed butter.
6-tablespoons extra-virgin olive oil \u2013 divided.
3-cloves minced garlic.
A pinch of red pepper flakes.
2-sprigs sage.
1-onion \u2013 minced.
\u00bd-cup dry white wine.
1-teaspoon miso paste.
Crushed Himalayan pink salt and cracked black pepper to taste.
\u00bd-cup Parmesan cheese \u2013 grated.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 400F. In a large mixing bowl, toss the squash with olive oil, apple, garlic, sage, red pepper flakes, and a pinch of salt. Spread on a greased baking tray. In another small mixing bowl, add the maple syrup, and olive oil, with a pinch of salt. Drizzle over the squash and bake in the oven for 45-minutes. Add the squash along with the miso and broth to a food processor \u2013 blend until smooth.<\/p>\n\n\n\n

Place a pressure cooker over medium-high heat and add the oil. Add onions and fry until translucent. Add the precooked rice and fry until it begins to brown. Add the wine and cook uncovered for 2-minutes to let the alcohol evaporate. Stir in the remaining broth and seal the pressure cooker with the lid. Cook on high for 5-minutes.
Open the pressure cooker and stir in the squash puree. Stir until the soup turns thick and creamy. Season with salt and pepper and serve garnished with grated cheese.<\/p>\n\n\n\n

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\"\"<\/figure>13. Ham and Split Pea Soup<\/h3>\n\n\n\n

What\u2019s a more traditional American dish than a ham and split pea soup? Cut your cooking time in half using the pressure cooker and enjoy this delicious meal on a winter evening.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

6-oz. Ham steak \u2013 diced.
1-lb. Dry split green peas.
6-cups chicken broth.
3-tablespoons grass-fed butter.
1-onion – finely diced.
1-stalk celery \u2013 chopped.
2-cloves minced garlic.
2-bay leaves.
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a pressure cooker over medium-high heat and add a tablespoon of butter. Toss in the celery, ha, and onions \u2013 cook for 3-minutes until the onions turn translucent. Add the garlic and cook until fragrant.
Add the chicken broth along with the peas and the bay leaves \u2013 stir to combine. Seal the pot with the lid and bring to high pressure \u2013 cook for 20-minutes before releasing the steam. Open the pressure cooker and season with salt and pepper before serving.<\/p>\n\n\n\n

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\"\"<\/figure>14. Galician Octopus Tapa<\/h3>\n\n\n\n

Do you feel like cooking something fancy this evening? Our Spanish recipe for octopus\u2019 tapa will excite your senses and tantalize your taste buds with an exotic European flavor.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-whole octopus (2-1\/2-lbs.) \u2013 rinsed.
3-cloves minced garlic.
1-onion – peeled and halved.
1-tablespoon extra-virgin olive oil – for drizzling.
1-teaspoon smoked paprika.
Crushed Himalayan pink salt and cracked black pepper to taste.
Lemon wedges for serving.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Place a pressure cooker over medium-high heat and add the octopus. Add the garlic and the onion \u2013 season with a pinch of salt. Seal the pressure cooker with the lid and cook on high for 15-minutes. Depressurize the cooker quickly and drain the juices \u2013 discard with the garlic and the onion.<\/p>\n\n\n\n

Cut out and discard the eyes from the head \u2013 remove the beak if the fishmonger hasn\u2019t already done that. Cut the tentacles cross-wise into \u00bd-inch thick round pieces. Slice the head and dust with paprika. Drizzle with olive oil and serve with lemon wedges on the side.<\/p>\n\n\n\n

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\"\"<\/figure>15. Beef and Barley Soup<\/h3>\n\n\n\n

Did you ever enjoy beef barley soup as a kid? This classic recipe typically takes hours to cook, with the assistance of a pressure cooker or Instant Pot, the meal is ready in a fraction of the time.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

2-lbs. Beef chuck roast – cut into 1-\u00bd-inch steaks.
3-quarts chicken broth.
4-cloves minced garlic.
2-stalks celery \u2013 chopped.
1-onion \u2013 diced.
3-carrots \u2013 chopped.
2-sprigs fresh thyme.
1-bay leaf.
1-cup pearled barley.
\u00bd-teaspoon fish sauce.
1-tablespoon coconut oil.
1-tablespoon minced parsley – for garnish
Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Season the beef with Himalayan pink salt. Place a pressure cooker over high heat and add the oil until it shimmers. Cook the meat until lightly brown on all sides. Remove from the oil and set aside to drain.<\/p>\n\n\n\n

Add the celery, onion, carrot, and garlic to the pot and cook until translucent. Add the broth and the herbs. Bring to a simmer and add the beef along with the barley, and fish sauce. Cover the pot with the lid and cook on low for 40-minutes. Release the steam and serve with parsley for garnish.<\/p>\n\n\n\n

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