Pressure Cooker Beef Barley Vegetable Soup
Warm up with a bowl of hearty and wholesome Pressure Cooker Beef Barley Vegetable Soup, the ultimate comfort food made easy with the magic of a pressure cooker. Packed with tender, seared beef, nutty pearl barley, and a vibrant medley of vegetables like carrots, celery, and green beans, this one-pot recipe is a nourishing classic reinvented for busy weeknights. Highlighted with aromatic herbs like thyme and a splash of tangy tomatoes, every spoonful bursts with rich, savory flavors. Ready in just under an hour, this soup is perfect for feeding a hungry crowd or meal-prepping for the week. Garnish with fresh parsley for an extra pop of freshness, and serve it alongside crusty bread for a complete, satisfying meal.
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Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 2 medium carrots (sliced)
- 2 medium celery stalks (sliced)
- 3 cloves garlic (minced)
- 6 cups beef broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 0.5 cup pearl barley
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen green beans (optional, thawed)
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Set the pressure cooker to the sauté function and heat the olive oil.
Step 2
Season the beef cubes with salt and pepper, then add them to the pot and sear on all sides until browned, about 5 minutes. Remove the beef and set aside.
Step 3
In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened.
Step 4
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Step 5
Pour in the beef broth and scrape the bottom of the pot to deglaze and release any browned bits.
Step 6
Add the seared beef back to the pot, along with the diced tomatoes (with juices), pearl barley, bay leaf, and dried thyme. Stir to combine.
Step 7
Seal the pressure cooker lid and set to high pressure for 20 minutes.
Step 8
Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release to fully depressurize.
Step 9
Open the lid and stir in the thawed green beans, if using. Set the pot to sauté mode and simmer for 5 more minutes.
Step 10
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 11
Serve hot, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
| Serving size | (3029.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2146.5 |
| Total Fat 124.8g | 0% |
| Saturated Fat 42.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 317.5mg | 0% |
| Sodium 8948.7mg | 0% |
| Total Carbohydrate 148.0g | 0% |
| Dietary Fiber 35.8g | 0% |
| Total Sugars 35.5g | |
| Protein 125.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 428.2mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 4330.3mg | 0% |
Source of Calories