This recipe can be vegetarian by simply not including the sausage and using vegetable stock instead of beef stock. It's delicious either way!

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.

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  • Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

Tips

Cook's Note:

You can use other smoked sausage as well. Vegetable broth can be used instead of beef broth.

Nutrition Facts

738 calories; protein 25.7g; carbohydrates 83.8g; fat 33.8g; cholesterol 74.9mg; sodium 1128.8mg. Full Nutrition
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