Pressure Cooker Cholent or Beef Barley Stew
Warm up your kitchen with this deeply satisfying Pressure Cooker Cholent or Beef Barley Stew, a classic comfort dish packed with rich, hearty flavors. Perfect for busy weekdays or a cozy weekend meal, this recipe combines tender chunks of beef, nutty pearl barley, and earthy vegetables like russet potatoes and carrots, all simmered together in a luscious tomato and spice-infused broth. The pressure cooker does all the heavy lifting, transforming budget-friendly ingredients—like pre-soaked kidney beans and aromatic bay leaves—into a melt-in-your-mouth stew in just under 90 minutes. Whether you're looking to recreate traditional cholent or simply craving a belly-warming beef barley stew, this one-pot wonder is sure to hit the spot. Serve it piping hot and watch as it becomes a family favorite!
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Recipe Information
Ingredients
- 2 pounds Beef stew meat (cut into 1-2 inch chunks)
- 2 tablespoons Vegetable oil
- 1 large Onion (chopped)
- 4 cloves Garlic cloves (minced)
- 1 cup Pearl barley
- 1 cup Dry kidney beans (pre-soaked overnight and drained)
- 2 large Russet potatoes (peeled and cut into large chunks)
- 3 medium Carrots (peeled and cut into thick slices)
- 4 cups Beef stock (or chicken stock)
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 leaves Bay leaves
- 1 cup Water (if needed to adjust liquid level)
Instructions
Set the pressure cooker to 'Sauté' mode. Add vegetable oil and allow it to heat up.
Season the beef stew meat with salt and black pepper, then sear it in batches until browned on all sides. Remove the meat and set aside.
Add the chopped onion to the pot and sauté until softened (about 3-4 minutes). Stir in the garlic and cook for another minute.
Turn off the 'Sauté' mode and deglaze the pot by adding a small amount of beef stock, scraping up any browned bits from the bottom.
Return the beef to the pot and add the barley, pre-soaked kidney beans, potatoes, carrots, paprika, cumin, tomato paste, and bay leaves.
Pour in the remaining beef stock, ensuring the ingredients are fully submerged but not exceeding the pressure cooker's maximum fill line. Add water if necessary.
Seal the lid of the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode at high pressure for 70 minutes.
Once the cooking time is up, allow the pressure to release naturally for about 15 minutes before carefully performing a quick release.
Open the lid, taste the stew, and adjust seasoning if needed. If the stew is too thick, add a bit of water and stir well.
Serve hot, garnished with fresh parsley, if desired. Enjoy your hearty Cholent or Beef Barley Stew!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1153 mg | 25% | |
*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.
