Pressure Cooker Beef Barley Soup Recipe | Recipe Cart | Recipe Cart

Name: Pressure Cooker Beef Barley Soup Recipe | Recipe Cart | Recipe Cart
Total time: 1 min
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

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Pressure Cooker Beef Barley Soup Recipe | Savory beef and barley in a flavorful broth with carrots, onions, and garlic. Perfect for a comforting meal.

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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