A robust and hearty soup made with tender beef, vegetables, and barley, perfect for a comforting meal.
80 minutes
A robust and hearty soup made with tender beef, vegetables, and barley, perfect for a comforting meal.
Boneless Beef Chuck Roast, cut into 1.5-inch steaks
0 lb
Bone-in Beef Short Ribs
0 lb
to taste
to taste
Canola Oil, divided
tablespoons
Large Carrots, 3 diced and 1 left whole, divided
0 oz
Large Yellow Onions, 1 diced and 1 halved, divided
0 lb
Celery Ribs, 2 diced and 1 left whole, divided
0 oz
Medium Cloves Garlic
each
cups
quarts
each
Bay Leaf
each
Pearled Barley
cups
Asian Fish Sauce, optional
teaspoons
Frozen Sweet Peas
0 oz
1. Season the Beef
Begin by seasoning the beef generously with kosher salt and freshly ground black pepper. This foundational step enhances the meat's natural flavors.
2. Brown the Beef
Heat 1 tablespoon of canola oil in your pressure cooker over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per side, ensuring a deep, rich color. Browning the meat like this adds depth and complexity to the soup, locking in the savory juices. Once browned, remove the beef from the cooker and set it aside.
3. Cook Diced Vegetables
Add the diced carrots, diced onion, and diced celery to the cooker, scraping up any browned bits from the bottom. Cook these vegetables for about 6 minutes until they begin to soften. Transfer them to a heatproof bowl and set aside.
4. Brown Whole Vegetables
In the same cooker, add the whole carrot, halved onion, whole celery rib, and garlic cloves. Brown these for about 4 minutes, allowing them to release their flavors into the base of the soup.
5. Simmer with Wine
Pour in the dry white wine, simmering for about 4 minutes to cook off the alcohol, which will add a nuanced layer of flavor to the broth.
6. Add Main Ingredients
Add the chicken stock, fresh thyme sprigs, bay leaf, reserved beef, and pearled barley to the cooker. Ensure the liquid just covers all the ingredients to create a harmonious blend of flavors. Secure the lid and cook on high pressure for 30 minutes.
7. Release Pressure and Prepare Beef
After the cooking time is complete, carefully use the pressure release valve to release the steam. Remove the beef from the cooker, discard any bones, and cut the meat into bite-sized chunks. Discard the thyme sprigs, large vegetable chunks, garlic cloves, and bay leaf, as they have served their purpose in flavoring the broth.
8. Finish the Soup
Stir in the reserved diced vegetables, fish sauce if using, and frozen sweet peas. Season the soup with additional salt and pepper to taste. Let the soup cook for a few more minutes until the peas are warmed through.
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