Electric Pressure Cooker Beef Vegetable Soup With Rice Recipes

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PRESSURE-COOKER SPICY BEEF VEGETABLE STEW



Pressure-Cooker Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

ELECTRIC PRESSURE COOKER BEEF VEGETABLE SOUP WITH RICE



Electric Pressure Cooker Beef Vegetable Soup With Rice image

Have a new pressure cooker and no recipe so this is what I put together. Similar to others but not exactly the same. I think it needs more tomato taste. Use a 5 quart electric pressure cooker

Provided by familyquery

Categories     Vegetable

Time 39m

Yield 8-10 serving(s)

Number Of Ingredients 13

1/2 lb of beef stew meat
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can stewed tomatoes
3 1/2 cups water, divided
4 cups frozen mixed vegetables
1 medium russet potato, peeled and cubed
1 medium onion, chopped
2 celery ribs, chopped
2/3 cup Minute Rice

Steps:

  • in the electric pressure cooker -- following cooker instructions brown the meat in hot oil for 2-3 minutes.
  • add the salt, pepper, basil, tomatoes, worchestershire, 1/2 cup water.
  • cook on high pressure for 12 minutes.
  • release pressure using quick release method.
  • add all the vegetables, rice and three cups of water.
  • cook on high pressure for 12 more minutes.
  • let pressure cooker cool and the pressure release on it's own.
  • ready to serve.

Nutrition Facts : Calories 214.6, Fat 5.6, SaturatedFat 1, Cholesterol 18.1, Sodium 524.3, Carbohydrate 32.2, Fiber 6.3, Sugar 3.1, Protein 11.9

PRESSURE-COOKER VEGETABLE WILD RICE SOUP



Pressure-Cooker Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups baby portobello mushrooms, sliced
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs

Steps:

  • Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S



Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's image

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

Provided by Uncle 12

Categories     Vegetable

Time 55m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

Steps:

  • In 5 or 6 quart pressure cooker brown beef on all sides in oil.
  • Stir in all ingredients EXCEPT tomatoes.
  • Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
  • Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
  • Remove from heat and let pressure release conventionally.
  • Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
  • I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

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