Instant Pot Beef Barley Soup

1 hr 30 minServes 6

Pressure-cooked beef and barley soup with tender chuck roast, sautéed vegetables, and a savory umami-boosted broth.

950 g beef chuck roast	Season & brown chuck roast, set aside	Sauté onion, carrots & celery; reserve 1/3	Sauté garlic, bay leaves, thyme & tomato paste	Deglaze pot with stock	Add seasonings, cube beef, add with stock & barley; pressure cook 20 min	Stir reserved vegetables back in, simmer	Discard bay leaves, season, garnish & serve
1-2 tbsp / 15-30 ml olive oil
Kosher salt and ground black pepper, to taste
1 large onion (250 g), roughly sliced
3 medium carrots (275 g), chopped
3 ribs celery (290 g), chopped
6 garlic cloves (25 g), minced
2 bay leaves
1 g dried thyme
30 g tomato paste
250 ml unsalted chicken stock (for deglazing)
2 g fine salt
15 ml regular soy sauce
15 ml fish sauce (can substitute with 1 tbsp regular soy sauce)
1 L unsalted chicken stock (remaining)
150 g pearl barley
Salt, to taste (for finishing)
Italian parsley, chopped, for garnish (optional)

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