A hearty, warming bowl of beef barley soup that takes less than an hour from start to finish? With a pressure cooker, such miracles are possible.
, in an admittedly neurotic move, I suggested deboning cuts like short ribs before cooking them. This makes it easier to cut the meat into more perfect cubes after browning it, even though both the bones and the meat are going to end up in the pot.
For my pressure cooker version, I've ditched that step, since the time saved is a big feature of the recipe. Instead, bone-in cuts can go straight into the pot whole. Once they're done, you can just fish them out, slide out the bones , and cut up the fully cooked meat before returning it to the pot.In my original recipe, I call for only diced vegetables, like carrot, onion, and celery, browning them early on, setting them aside, then adding them back to the soup toward the end.
In the pressure cooker version, I use two sets of vegetables instead. First, I brown the diced carrots, celery, and onion, making sure to not just brown them but to let them approach tenderness. I then reserve them for later, just like in my original recipe. After that, I cook the soup and meat in the pressure cooker with some larger pieces of those same vegetables; given the shorter cooking time, this ensures that I infuse the broth fully with their flavor.
Peas or no, one thing is certain: Once you switch to this pressure cooker recipe, you'll never look back.
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