Pressure Cooker Beef and Barley Stew
A deeply satisfying stew of tender beef, pearl barley, and root vegetables in a rich herb-laced broth, ready in about an hour thanks to the pressure cooker.
Ingredients
- 2 lbs beef stew meat (chuck or round), cut into 1-in pieces
- 1/2 cup pearl barley, rinsed
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 lb Yukon Gold potatoes, diced
- 2 tbsp tomato paste
- 6 cups low-sodium beef broth
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp neutral oil (such as vegetable)
Instructions
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1
Pat 2 lbs cut into 1-in pieces beef stew meat (chuck or round) dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set the pressure cooker to Saute mode on high. Add 2 tbsp neutral oil (such as vegetable) and sear the beef in batches for 3-4 minutes per side until well browned. Transfer to a plate.
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2
Add 1 medium diced yellow onion and 2 stalks sliced celery stalks to the pot and cook for 3 minutes until softened. Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more, stirring.
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3
Return the seared beef to the pot. Add 1/2 cup rinsed pearl barley, 3 medium sliced carrots, 1 lb diced Yukon Gold potatoes, 6 cups low-sodium beef broth, 2 tsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves.
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4
Cancel Saute mode, seal the lid, and cook on High Pressure for 25 minutes.
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5
Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove and discard the bay leaves.
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6
Check that beef has reached an internal temperature of at least 145 degrees F (63 degrees C) and is fork-tender. Taste and adjust seasoning. Serve hot.