Why You’ll Love This Pressure Cooker Cholent or Beef Barley Stew Recipe
When you plunge into this Pressure Cooker Cholent or Beef Barley Stew recipe, you’ll quickly understand why it’s a beloved dish in many homes.
This stew warms you up on chilly days, filling your kitchen with an irresistible aroma. It’s a one-pot wonder that combines tender meat, hearty vegetables, and comforting barley, creating a satisfying meal.
The pressure cooker speeds up the cooking time while enhancing flavors, making it perfect for busy weeknights or cozy weekends. Plus, it’s easy to customize with your favorite ingredients.
Trust me, you’ll want to make this again and again!
Ingredients of Pressure Cooker Cholent or Beef Barley Stew
When it comes to making a cozy meal that warms both your belly and your soul, this Pressure Cooker Cholent or Beef Barley Stew hits the mark every time.
Imagine this: a big pot simmering away, fragrant with the scent of tender chuck roast, sweet onions, and hearty vegetables. It’s the kind of dish that makes your kitchen feel like a hug on a cold day.
Plus, with the pressure cooker, you can whip it up in no time, making it a perfect choice for busy evenings or lazy weekends when you want something comforting without spending all day in the kitchen.
Ready to gather your ingredients? Let’s get to it.
Ingredients:
- 2 – 3 lbs chuck roast
- 1 tablespoon light olive oil
- 2 large sweet onions
- 5 garlic cloves
- 6 – 8 small potatoes, peeled
- 4 – 6 fresh carrots
- 1/2 cup pearl barley
- 1 (6 ounce) can tomato paste
- 4 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cups beef broth
Now, before we plunge into cooking, let’s chat a bit about these ingredients.
Think of the chuck roast as the star of the show—rich and flavorful, it really gives the stew that hearty base.
And those sweet onions? They add a subtle sweetness that balances out the dish beautifully.
You can mix and match the veggies based on what you have on hand or what’s in season; throw in some parsnips or turnips if you’re feeling adventurous.
And don’t skip the pearl barley; it brings a lovely texture and absorbs all those delightful flavors.
How to Make Pressure Cooker Cholent or Beef Barley Stew
Making Pressure Cooker Cholent or Beef Barley Stew is a delightful experience that’s as comforting as a warm hug on a chilly day. To start, you’ll want to grab your 2 to 3 lbs of chuck roast.
Now, I know what you might be thinking: “Aren’t roasts just for fancy dinners?” Not at all! This beauty is going to transform into the heart of your stew with a little bit of love. Heat 1 tablespoon of light olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chuck roast and let it brown on both sides—don’t rush this part; that golden crust is where the flavor magic happens. When it’s beautifully browned, transfer it to your pressure cooker pot.
Next up, we’ll turn our attention to the aromatics. Chop 2 large sweet onions and 5 garlic cloves coarsely and toss them into the pressure cooker with the beef. The aroma will start to fill your kitchen, and you might even want to take a moment to appreciate it—seriously, who doesn’t love the smell of onions and garlic cooking?
Now grab 6 to 8 small peeled potatoes and cut them into quarters. If you’ve ever tried peeling potatoes while watching a cooking show, you know it can get a little dicey, but we’re all friends here, so don’t worry about perfection. Just get them in there.
Then, add 4 to 6 fresh carrots, chopped into large chunks—because let’s be honest, no one wants tiny carrot pieces in their stew. It’s all about the hearty bites. Finally, toss in 1/2 cup of rinsed pearl barley, a 6-ounce can of tomato paste, 4 tablespoons of brown sugar, 1 tablespoon of salt, 1 teaspoon of pepper, and 3 cups of beef broth. Give everything a good stir, and voilà! You’re ready to cook.
Seal the lid on your pressure cooker, set it to high, and let it work its magic for about 2 hours. Yes, two hours may seem like a long time, but trust me, this is where the flavors deepen and the meat becomes tender enough to fall apart at the slightest touch.
When the time is up, let the pressure come down naturally—this isn’t a race, my friend. Once it’s safe to open the lid, you’ll be greeted with a steaming pot of goodness. It’s like a culinary hug, and I can’t think of anything better.
Serve it hot, and if you’re feeling extra generous, share it with a friend or family member. After all, cozy meals are best enjoyed together, right?
Pressure Cooker Cholent or Beef Barley Stew Substitutions & Variations
While I love the classic flavor of Pressure Cooker Cholent, there’s plenty of room to get creative with this recipe.
For a twist, I sometimes swap out chuck roast for brisket or even chicken, which gives a lighter taste. If I want to add more veggies, I toss in zucchini or bell peppers.
Instead of pearl barley, quinoa or farro works wonderfully too. For spice lovers, a dash of smoked paprika or cumin can elevate the dish.
And if I’m feeling adventurous, I’ll add some dried beans for extra texture. The possibilities are endless, so feel free to experiment!
What to Serve with Pressure Cooker Cholent or Beef Barley Stew
After experimenting with various substitutions and variations for my Pressure Cooker Cholent, I’ve found that the right sides can really elevate the meal.
I love serving it with freshly baked challah, perfect for soaking up the rich sauce. A simple side salad adds an invigorating crunch, balancing the hearty stew.
If I’m in the mood for something warm, I’ll whip up some cornbread, which complements the flavors beautifully.
For a touch of brightness, pickled vegetables or a tangy relish can really enhance the dish. Each side brings its own flair, making this meal even more satisfying and enjoyable.
Additional Tips & Notes
To guarantee your Pressure Cooker Cholent turns out perfectly every time, I’ve gathered some helpful tips.
First, don’t skip browning the beef; it adds depth of flavor. I recommend using a mix of potatoes for varied texture.
If you prefer a thicker stew, try adding more barley or letting it simmer longer after pressure cooking. For extra flavor, consider adding herbs like thyme or rosemary.
If you’re short on time, prep the ingredients the night before and refrigerate them.
Finally, remember to let the pressure release naturally; it makes a big difference in taste and tenderness.
Enjoy your cooking!