Pressure Cooker Beef Barley Soup Recipe

Name: Pressure Cooker Beef Barley Soup Recipe
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 10
Ingredients: 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs (see note); Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) canola oil, divided; 4 large carrots (15 ounces; 400g), 3 diced and 1 left whole, divided; 2 large yellow onions (1 1/2 pounds; 680g), 1 diced and 1 halved, divided; 3 celery ribs (9 ounces; 255g), 2 diced and 1 left whole, divided; 4 medium cloves garlic; 1 cup (235ml) dry white wine; 2 quarts (2L) homemade or store-bought low-sodium chicken stock (see note); 2 sprigs fresh thyme; 1 bay leaf; 1 cup pearled barley (7 ounces; 200g); 1/2 teaspoon (3ml) Asian fish sauce, optional; 8 ounces (225g) frozen sweet peas

Prep 5m

Cook 1h 15m

Total 1h 20m

This pressure cooker beef barley soup is a hearty and comforting dish made with tender chunks of beef, flavorful vegetables, and chewy pearled barley. The addition of white wine, thyme, and garlic infuses this soup with rich, savory flavors. Easy to make and perfect for a cold winter day.