Pressure Cooker Beef and Barley Soup
Use a fatty cut of beef such chuck roast, bone-in beef short ribs (remove and discard bones after cooking), brisket, shoulder, leg, or butt. To make this soup more stew-like, reduce stock amount to four cups. In addition, if you prefer not to use white wine, simply increase the amount of beef stock to 6¼ cups.
For more pressure cooker brisket recipes, you might enjoy:
What others are saying
Jen the Mighty says:
Beef and barley stew is my favorite recipe to make in my MultiPot. It's so easy, the barley has such a great chewiness, and it's done in under an hour. This recipe is truly a keeper. My picky kiddo requests it at least once a week!
Laura Griffin says:
I made this stew and it was so good! The barley was tender and chewy, and the broth was rich and delicious. This is probably one of my favorite beef stew recipes.
Greg Jones says:
This is a classic stew that reminds me of my trips to the east coast. The garlic and cumin were the perfect addition, and really took the flavor to new heights. Well done!
Cara Larson says:
This stew was amazing just as directed. Absolutely delish to my kids and husband. Don't forget the salt and pepper to taste.
Erin Hudson says:
I reduced the amount of stock to make like a stew to thicken it up, and served it with mashed potatoes. Great flavor and very filling.
Doug Woods says:
I made this recipe and enjoyed it. I did make one change: I used half the sesame oil called for and made up the rest with grapeseed oil. I find that a little sesame oil goes a long way and I didn't want it to overpower the other ingredients. I like the chewy texture of the barley next to the very tender beef. I'll make this again.
April York says:
I thought it was really good except next time I might try a different type of meat. The stew meat was a bit fatty.
Stephan Reis says:
Boring flavor. Did not enjoy this one.