Pressure Cooker Olive And Beef Soup Recipes
PRESSURE-COOKER OLIVE AND BEEF SOUP
I had never had olives in soup until I was in Lithuania, where I had a fabulous soup. This is my take on that soup. If you like it with a little more spice, add a diced jalapeno during the initial saute. Yummy! —Sherri Jerzyk, Somerville, Texas
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. , Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker. Select saute setting; adjust for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add if necessary.
Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 880mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S
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
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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