Best 4 Pressure Cooker Mexican Beef Soup Recipes

Calling all soup and Mexican food lovers! This article is a haven for those seeking a culinary adventure. Embark on a tastebud tantalizing journey as we introduce you to a Pressure Cooker Mexican Beef Soup that promises to warm your soul. Crafted with tender beef chunks, an array of vibrant vegetables, and a symphony of Mexican spices, this soup is a fiesta in a bowl.

In this comprehensive guide, you'll find not just one, but three delectable variations of this Mexican Beef Soup. The Classic Mexican Beef Soup recipe stays true to tradition, while the One-Pot Mexican Beef Soup offers a simplified version, perfect for busy weeknights. And for those with a hankering for something a bit spicy, the Spicy Mexican Beef Soup is sure to set your taste buds ablaze.

Each recipe includes a detailed ingredient list and step-by-step instructions, ensuring that even novice cooks can effortlessly create this flavorful dish. Whether you're craving a comforting meal on a chilly day or simply looking to add some Mexican flair to your dinner table, these Pressure Cooker Mexican Beef Soup recipes are guaranteed to satisfy. So, gather your ingredients, fire up your pressure cooker, and get ready to savor the extraordinary flavors of Mexico, all in the comfort of your own home.

Here are our top 4 tried and tested recipes!

PRESSURE-COOKER MEXICAN BEEF SOUP

Pressure-Cooker Mexican Beef Soup image

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

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles
Optional: Sour cream and tortilla chips

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

SLOW-COOKED MEXICAN BEEF SOUP

Slow-Cooked Mexican Beef Soup image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g 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

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 MEXICAN BEEF RICE

Pressure Cooker Mexican Beef Rice image

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

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

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

Tips:

Use high-quality beef. Chuck roast or stew meat are both good choices for this soup.
Brown the beef before cooking. This will help to develop the flavor of the soup.
Use a variety of vegetables. This will add flavor and nutrients to the soup. Some good choices include onions, carrots, celery, potatoes, and corn.
Use a flavorful broth. Beef broth or chicken broth are both good choices. You can also use a combination of the two.
Add seasonings to taste. Common seasonings for Mexican beef soup include chili powder, cumin, oregano, and garlic.
Add toppings. Common toppings for Mexican beef soup include sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Mexican beef soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beef. This soup is also a good source of protein, vegetables, and nutrients. So next time you are looking for a quick and easy meal, give Mexican beef soup a try!