Pressure Cooker Beef Barley Soup Recipe | Recipe Cart
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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Cooking tools:
- Pressure cooker
- Stove
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Spoon
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
- 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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