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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Recipe Information
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)
Instructions
Set the pressure cooker to the sauté function and heat the olive oil.
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.
In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Pour in the beef broth and scrape the bottom of the pot to deglaze and release any browned bits.
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.
Seal the pressure cooker lid and set to high pressure for 20 minutes.
Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release to fully depressurize.
Open the lid and stir in the thawed green beans, if using. Set the pot to sauté mode and simmer for 5 more minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8949 mg | 389% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 35.5 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
