Pressure Cooker Vegetable Beef Soup Recipes
PRESSURE-COOKER SPICY BEEF VEGETABLE STEW
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
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
INSTANT POT® BEEF AND VEGETABLE SOUP
My two-year-old ate her whole bowl - all the turnips and beef!
Provided by Carla nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g
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.
PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP
This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter.
Provided by TishT
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the beef in the pressure cooker.
- Drain off any fat.
- Add the tomatoes, water and barley.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
- Peel and dice the potato.
- Dice the onion and mince the garlic.
- When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
- Close pressure cooker and bring up to full pressure.
- Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
- Release the pressure.
- The soup can be refrigerated for up to 4 days or frozen.
More about "pressure cooker vegetable beef soup recipes"
PRESSURE COOKER VEGETABLE BEEF SOUP - AILEEN COOKS
From aileencooks.com
4.6/5 (10)Total Time 1 hr 5 minsCuisine AmericanCalories 393 per serving
- Set your electric pressure cooker (I used an Instant Pot) to saute. Heat olive oil and add stew beef.
PRESSURE COOKER VEGETABLE BEEF SOUP - DADCOOKSDINNER
From dadcooksdinner.com
Reviews 1Total Time 3 hrs 15 minsCategory Sunday Dinner
- Heat the oven to 425°F. In a large roasting pan, rub the tomato paste over the beef bones and beef shanks. Add the onions, garlic, carrots and celery to the pan. Put the pan in the oven and roast for 30 minutes. Turn the beef and aromatics and roast for another 15 to 30 minutes, until the beef and aromatics are browned. Scrape everything from the roasting pan into the pressure cooker pot. Add the thyme and peppercorns to the pot and cover the bones with water – 8 to 12 cups of water, or whatever reaches your pot’s max fill line. Lock the lid on the pressure cooker and pressure cook on high for 75 minutes in an electric PC, 1 hour in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (The water holds a lot of heat, so it takes a while for the pressure to drop. If you get impatient, you can quick release the heat after 15 minutes.) Scoop the solids out of the pot with a slotted spoon, then pour the broth through a fine mesh strainer. Skim the fat from the top of
- Wipe out the pressure cooker pot, then put it back over medium heat (sauté mode) and heat 1 tablespoon vegetable oil until it shimmers, about 3 minutes. Brown the beef cubes on one side, working in in two batches so we don’t crowd the pot. Brown the first batch of beef cubes on one side, about 4 minutes, then transfer to a bowl. Add the second batch, brown it on one side (again, about 4 minutes), then move it to the bowl with the rest of the beef.
- Add the onion and garlic to the pot, and sprinkle with 1/2 teaspoon of salt and the dried thyme. Sauté until the onion turns translucent, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to work loose the browned bits of beef.
- Add browned beef and any juices in the bowl, the beef broth, the crushed tomatoes, and the potatoes. Stir to mix everything up in the pot. Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 minutes in an electric PC or 12 minutes in a stovetop PC, and then quick release the pressure. (Or, if you have the time, pressure cook for 12 minutes in an electric PC, 10 minutes in a stovetop PC, and let the pressure come down naturally, about 20 more minutes.)
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