Pressure Cooker Beef Barley Soup

Name: Pressure Cooker Beef Barley Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3 quarts servings
Cuisine: American
Ingredients: 2 pounds boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds bone-in beef short ribs.; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil, divided; 4 large carrots 3 diced and 1 left whole, divided; 2 large yellow onions, 1 diced and 1 halved, divided; 3 celery ribs, 2 diced and 1 left whole, divided; 4 medium cloves garlic; 1 cup dry white wine; 2 quarts homemade or store-bought low-sodium chicken stock.; 2 sprigs fresh thyme; 1 bay leaf; 1 cup pearled barley; 1/2 teaspoon Asian fish sauce, optional; 8 ounces frozen sweet peas

Jennifer

11 months ago

Cuisine: American

Categories: Soups, Lunch & Beef

Pressure Cooker Beef Barley Soup is a hearty and flavorful soup that's made easy with the help of a pressure cooker. This comforting dish features tender chunks of beef, pearl barley, and a medley of vegetables like carrots, celery, and onions, all simmered in a rich and savory broth. The pressure cooker allows the flavors to meld together quickly, resulting in a deeply satisfying soup that's perfect for chilly evenings or cozy weekends. Whether you're a seasoned pressure cooker enthusiast or a beginner, Pressure Cooker Beef Barley Soup is a simple and delicious way to enjoy a classic comfort food.

Tags:

barley

instantpot

soup

Difficulty: MEDIUM

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serving Size: 3 quarts

Ingredients:

2 pounds boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds bone-in beef short ribs.
Kosher salt and freshly ground black pepper
2 tablespoons canola oil, divided
4 large carrots 3 diced and 1 left whole, divided
2 large yellow onions, 1 diced and 1 halved, divided
3 celery ribs, 2 diced and 1 left whole, divided
4 medium cloves garlic
1 cup dry white wine
2 quarts homemade or store-bought low-sodium chicken stock.
2 sprigs fresh thyme
1 bay leaf
1 cup pearled barley
1/2 teaspoon Asian fish sauce, optional
8 ounces frozen sweet peas

Directions:

Season beef with salt and pepper. In a pressure cooker, heat 1 tablespoon oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
Add remaining 1 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining whole carrot, halved onion, and whole celery rib, along with garlic, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.
Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve.
Remove beef, discard bones (they should fall right out), and cut meat into bite-size chunks. Return to pot. Discard thyme sprigs, large vegetable chunks and garlic cloves, and bay leaf. Stir in reserved diced vegetables and fish sauce, if using. Season with salt and pepper. Stir in peas and cook until just warmed through. Serve.

Ingredients:

2 pounds boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds bone-in beef short ribs.

Kosher salt and freshly ground black pepper

2 tablespoons canola oil, divided

4 large carrots 3 diced and 1 left whole, divided

2 large yellow onions, 1 diced and 1 halved, divided

3 celery ribs, 2 diced and 1 left whole, divided

4 medium cloves garlic

1 cup dry white wine

2 quarts homemade or store-bought low-sodium chicken stock.

2 sprigs fresh thyme

1 bay leaf

1 cup pearled barley

1/2 teaspoon Asian fish sauce, optional

8 ounces frozen sweet peas

Directions:

Season beef with salt and pepper. In a pressure cooker, heat 1 tablespoon oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.

Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.

Add remaining 1 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining whole carrot, halved onion, and whole celery rib, along with garlic, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.

Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve.

Remove beef, discard bones (they should fall right out), and cut meat into bite-size chunks. Return to pot. Discard thyme sprigs, large vegetable chunks and garlic cloves, and bay leaf. Stir in reserved diced vegetables and fish sauce, if using. Season with salt and pepper. Stir in peas and cook until just warmed through. Serve.