Pressure Cooker Beef Barley Soup

2 pounds (1kg) boneless beef chuck roast, cut into 1 ½-inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs (see note)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) canola oil, divided

4 large carrots (15 ounces; 400g), 3 diced and 1 left whole, divided

2 large yellow onions (1 ½ pounds; 680g), 1 diced and 1 halved, divided

3 celery ribs (9 ounces; 255g), 2 diced and 1 left whole, divided

4 medium cloves garlic

1 cup (235ml) dry white wine

2 quarts (2L) homemade or store-bought low-sodium chicken stock (see note)

2 sprigs fresh thyme

1 bay leaf

1 cup pearled barley (7 ounces; 200g)

½ teaspoon (3ml) Asian fish sauce, optional

8 ounces ( 225 g) frozen sweet peas

Directions at seriouseats.com

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