Delicious Beef Barley Soup in a Pressure Cooker: Quick & Easy Recipe

This pressure cooker beef barley soup is the perfect comfort food for chilly days, delivering the taste of a long-simmered dish in a fraction of the time.

This recipe transforms tough, collagen-rich beef cuts into melt-in-your-mouth tender morsels, swimming in a rich, savory broth alongside perfectly cooked barley and vegetables. The pressure cooker not only speeds up the cooking process but also intensifies the flavors, resulting in a soup that tastes like it’s been simmering all day.

Key Features of This Recipe

• Uses bone-in short ribs or chuck roast for maximum flavor
• Employs a two-stage vegetable technique for optimal texture and taste
• Incorporates a splash of white wine for depth and complexity
• Includes a secret ingredient (fish sauce) for an umami boost
• Adds frozen peas for a pop of color and freshness

Let’s dive into the step-by-step process of creating this soul-warming soup that’s sure to become a family favorite.

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
• 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
• 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

Directions

1. Prepare the Beef

   Season the beef generously with salt and pepper. Heat 1 tablespoon of oil in your pressure cooker over high heat until it’s smoking lightly. Add the beef in batches if necessary, and brown it thoroughly on all sides, about 5 minutes per side. This step is crucial for developing deep, rich flavors. Once browned, transfer the beef to a large platter.

2. Sauté the Diced Vegetables

   Add the diced carrot, onion, and celery to the pressure cooker. Cook them, stirring and scraping up any browned bits from the bottom. This process, known as deglazing, incorporates all those flavorful bits into your vegetables. Continue cooking until the vegetables are lightly browned, about 6 minutes. Then, transfer them to a heatproof bowl and set aside.

3. Prepare the Flavor Base

   Heat the remaining tablespoon of oil in the pressure cooker over medium-high heat. Add the whole carrot, halved onion, whole celery rib, and garlic. Cook, stirring occasionally, until they develop some color, about 4 minutes. This step builds another layer of flavor for your soup.

4. Deglaze with Wine

   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the sharp smell of alcohol dissipates, about 4 minutes. The wine adds acidity and complexity to the soup’s flavor profile.

5. Pressure Cook

   Add the stock, thyme, bay leaf, reserved beef (and any juices), and barley to the pressure cooker. The liquid should just cover all the ingredients. Close the cooker, bring it to high pressure, and cook for 30 minutes. This is where the magic happens – the pressure cooker tenderizes the meat and infuses the broth with incredible flavor in a fraction of the time it would take on the stovetop.

6. Release Pressure and Finish

   After cooking, release the pressure using the pressure release valve. Remove the beef, discard any bones, and cut the meat into bite-sized chunks. Return the meat to the pot. Discard the thyme sprigs, large vegetable chunks, garlic cloves, and bay leaf. Stir in the reserved diced vegetables and fish sauce, if using. Season with salt and pepper to taste.

7. Add Peas and Serve

   Stir in the frozen peas and let them warm through. The peas add a burst of color and fresh flavor to the rich soup. Ladle the soup into bowls and serve it piping hot, perhaps with some crusty bread on the side for dipping.

This pressure cooker beef barley soup is a testament to the magic of modern cooking techniques. In just about an hour, you can create a soup that tastes like it’s been simmering all day. The combination of tender beef, chewy barley, and perfectly cooked vegetables in a rich, flavorful broth is sure to satisfy even the heartiest appetites. Whether you’re looking for a comforting weeknight dinner or a impressive dish for guests, this soup delivers on all fronts. Enjoy the warmth and flavor of this delicious soup!