Best 5 Electric Pressure Cooker Beef Vegetable Soup With Rice Recipes

Indulge in a hearty and flavorful journey with our electric pressure cooker beef vegetable soup with rice, a culinary delight that blends the richness of beef, the freshness of vegetables, and the comforting warmth of rice. This delectable soup is not only a culinary masterpiece but also a time-saver, thanks to the magic of the electric pressure cooker. Discover a symphony of flavors with tender beef, an array of colorful vegetables, and fluffy rice, all harmoniously combined in a savory broth. This recipe is a symphony of flavors that will tantalize your taste buds and warm your soul.

In addition to the classic beef vegetable soup, this article also presents a vegetarian twist with a hearty vegetable soup with rice, a delightful symphony of fresh vegetables, aromatic herbs, and fluffy rice, all simmered in a flavorful broth. For those who prefer a lighter option, the chicken vegetable soup with rice is a delectable choice, featuring tender chicken, a medley of vegetables, and fluffy rice, all harmonized in a light and flavorful broth. And for a unique culinary experience, embark on a Thai adventure with the Thai beef noodle soup, a tantalizing blend of aromatic spices, tender beef, rice noodles, and an assortment of vegetables, all swimming in a flavorful broth.

No matter your dietary preferences or culinary desires, this article has a recipe that will satisfy your cravings and leave you feeling nourished and content. So, gather your ingredients, prepare your electric pressure cooker, and embark on a culinary journey that will delight your senses and warm your heart.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

INSTANT POT VEGETABLE BEEF SOUP

Instant Pot Vegetable Beef Soup image

This Instant Pot vegetable beef soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Provided by Gary White

Categories Soup

Time 1h15m

Number Of Ingredients 17

Ingredients

2.5 lbs. stew beef (near room temperature)
1 Tbsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil (separated)
3/4 cup yellow onions (large dice)
3 carrots (roughly chopped)
2 Tbsp. garlic (minced)
1/2 cup celery (diced)
8 oz. mushrooms (roughly chopped)
6 thyme sprigs (tied in bundle)
1/4 cup Worcestershire sauce
2 bay leaves
4 cups chicken broth
28 oz. canned crushed tomatoes
1.5 lbs. new potatoes (quartered)
8 oz. frozen green beans
15 oz. canned sweet peas (drained)

Steps:

Season beef with salt and pepper. Then, using sauté setting - once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There's so much flavor in there!
Continuing on sauté setting - add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.
Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 708 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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.

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP

Pressure-Cooker Greek-Style Lentil Soup image

This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. 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 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

For a vegetarian version of this soup, omit the beef and add an extra cup of vegetables.
If you don't have frozen peas, you can use fresh or canned peas instead.
To make the soup even heartier, add a cup of cooked beans or lentils.
If you don't have long-grain rice, you can use short-grain or medium-grain rice instead.
Be sure to rinse the rice well before cooking to remove any excess starch.
If you want a thicker soup, add an extra 1/2 cup of rice.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This electric pressure cooker beef vegetable soup with rice is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover beef and vegetables. The soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please everyone at your table.

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