Pressure Cooker Beef Barley Soup with Vegetables
Warm, hearty, and incredibly comforting, this Pressure Cooker Beef Barley Soup with Vegetables is the perfect one-pot meal for busy days. Tender chunks of beef, wholesome barley, and a medley of nutritious vegetables come together in a rich, savory broth all made quickly in your pressure cooker.
Ingredients
- For the Soup:
- 1 1/2 lbs (680 g) beef stew meat (chuck or round), cut into bite-size cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup pearl barley, rinsed
- 8 cups beef broth (low-sodium preferred)
- 1 (14 oz / 400 g) can diced tomatoes (with juice)
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried parsley
- 1/2 tsp black pepper (plus more to taste)
- Salt, to taste
- Optional Add-ins:
- 1 cup diced potatoes
- 1 cup frozen peas or corn (added after cooking)
Instructions
- Sear the Beef : Set pressure cooker to “Sauté” mode. Heat olive oil, then add beef in batches. Brown on all sides, about 3–4 minutes per batch. Remove and set aside.
- Sauté Vegetables : Add onion, carrots, and celery to the pot. Cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Deglaze : Pour in 1 cup beef broth and scrape up browned bits from the bottom.
- Add Ingredients : Return beef to the pot. Add remaining broth, tomatoes, barley, bay leaves, thyme, parsley, pepper, and salt. Stir well.
- Pressure Cook : Lock lid, set to “Sealing,” and cook on High Pressure for 20 minutes.
- Natural Release : Let pressure release naturally for 15 minutes, then quick-release any remaining pressure.
- Final Touches : Remove bay leaves. Stir in frozen peas or corn if using, and let sit for 2–3 minutes until heated through. Taste and adjust seasoning.