Pressure Cooker Beef Barley Cholent Stew
A traditional Jewish cholent adapted for the pressure cooker, combining chuck roast with pearl barley, root vegetables, and aromatics for a deeply flavored, tender stew. Beef broth and tomato paste create a rich, savory base while brown sugar adds subtle sweetness. The long cooking time melds flavors together into a comforting, hearty dish perfect for Shabbat dinners or cold-weather family meals. This version cuts conventional cholent cooking time dramatically while maintaining the rustic, slow-cooked character that makes the dish special.
Ingredients
- 2 lbs chuck roast
- 1 tablespoon light olive oilvegetable oil or canola oil1:1neutral
for browning step
- 2 large sweet onions, coarsely chopped
- 5 clove garlic, coarsely chopped
- 6 small potatoes, peeled
- 4 fresh carrots, cut into large chunks
- ½ cup pearl barley, rinsed until clear
- 1 6 ounce can tomato paste
- 4 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cup beef broth
Instructions
- 1
Heat oil in a large skillet over medium-high heat and brown chuck roast well on both sides.
- 2
Transfer browned beef to the pressure cooker.
- 3
Coarsely chop garlic and onions, add to cooker.
- 4
Cut carrots into large chunks and add to cooker.
- 5
Peel potatoes and add to cooker.
- 6
Rinse pearl barley until water runs clear and add to cooker.
- 7
Add tomato paste, brown sugar, salt, pepper, and beef broth to cooker.
- 8
Seal and bring pressure cooker to high pressure.
- 9
Cook at high pressure for 2 hours.
- 10
Remove from heat and allow pressure to come down naturally before opening.
Tips
Browning the beef develops rich, savory flavor through caramelization. Do not skip this step; it significantly deepens the final stew.
Rinsing barley removes excess starch and prevents a gummy texture. Rinse until water runs completely clear.
Natural pressure release is essential here. Quick-release can make the beef tough and cause vegetables to overcook.
Good to Know
Refrigerate in airtight container up to 4 days. Cholent actually improves after a day as flavors meld further.
Prepare all ingredients the night before and refrigerate separately. Assemble and cook in morning. Also freezes well up to 3 months.
Ladle into bowls and serve hot with crusty bread or challah. Traditional for Shabbat lunch. Garnish with fresh parsley if desired.
Common Mistakes
Skip browning beef to avoid a pale, flavor-flat stew lacking caramelized depth
Use quick pressure release to avoid overcooked mushy vegetables and tough meat
Add barley without rinsing to avoid gummy, starch-clouded broth
Substitutions
for browning step
FAQ
Can I make this in a regular Dutch oven instead of a pressure cooker?
Yes. Brown beef as directed, combine all ingredients in Dutch oven, cover, and braise at 325F for 3-4 hours until beef is fork-tender and vegetables are very soft.
What if I don't have pearl barley?
Brown rice, farro, or even diced potatoes work as substitutes. Maintain the same volume. Note that cooking times may vary slightly with different grains.
How long can I keep cholent and can I freeze it?
Refrigerate up to 4 days. Cholent freezes well for 3 months. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth if needed to restore consistency.