Pressure Cooker Mexican Beef Soup Recipes
PRESSURE-COOKER MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
PRESSURE COOKER ALBONDIGAS SOUP
Make and share this Pressure Cooker Albondigas Soup recipe from Food.com.
Provided by Vicki in AZ
Categories Mexican
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
- Add tomato sauce, stock and carrots and bring to boil.
- Mix meat, rice, egg and spices together and form into small meat balls.
- Drop meatballs into boiling stock.
- Seal cooker and bring up to high pressure.
- Stabilize pressure and cook for 10 minutes.
- Quick release.
- Serve with grated pepper jack cheese.
Nutrition Facts : Calories 2422.9, Fat 134.5, SaturatedFat 51.2, Cholesterol 762.9, Sodium 11222.1, Carbohydrate 92.7, Fiber 9.4, Sugar 20.5, Protein 199.9
PRESSURE COOKER MEXICAN BEEF RICE
Boston lettuce is optional for serving as lettuce wraps.
Provided by Cori S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 46m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g
PRESSURE-COOKER MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party after my son's baptism. Everyone liked them so much that it's become one of my go-to party recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. , Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
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INSTANT POT CALDO DE RES- MEXICAN BEEF SOUP +VIDEO
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5/5 (9)Total Time 1 hr 30 minsCategory Main Course, SoupCalories 307 per serving
- Place cut Chuck Roast and bone into instant pot with, 1/2 onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
- Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 45 minutes, or until the beef is tender. Remove onion, and skim off any fat from the top.
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- Using a pressure cooker (including Instant Pot) at high heat, add meats, epazote, bay leaf, cloves, peppercorn, oregano, chilli ancho, nutmeg, onion (cut in quarters), salt and water.
- With lid off, bring to a boil then reduce heat. Skim any fat and foam. Stir carefully until no foam is produced. Remove and put chilli ancho aside once soft. NOTE: If cooking on stovetop, follow the same directions: Bring water to a boil and lower heat. Simmer for 2 to 3 hours until meat is tender. Skip to step 6.
- Lock pressure cooker lid (raising the pressure), then reduce heat to as low as possible to maintain a constant pressure. Cook for 1 hour.
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