Put the soup bone, beef, salt and water into the pressure cooker (you can brown the meat in the pressure cooker first if you like, make sure to deglaze after so nothing burns). Once the pressure is up, cook 20 minutes. Let the pressure drop on its own.
While doing this, add the barley to a mug or bowl and cover with hot water (does not need to be boiling) and let sit.
When pressure drops and you can open the pressure cooker, remove the soup bone or oxtails. Remove any meat on the oxtails or bones and return to the cooker. Add the rest of the ingredients to the pressure cooker. Add water to 3/4 of the pot (about 1/2 to 3/4 of the large can from the tomatoes).
Bring up the pressure and cook for 3 minutes. Quick release the pressure (or cool the pressure cooker under cool running water until the pressure drops).
Times for 8 quart IP- meat/bones 10 min to pressure/ 20 min at pressure/ NPR 15 min then release rest of pressure. Then add all and 30min to pressure/ 3 min at pressure/ Quick Release.
Serve with good Corn Bread!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 61.2mg||19 %|
|Sodium 671.8mg||23 %|
|Potassium 980.3mg||26 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 30.9g|
|Protein 30g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 314
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