Best 4 Pressure Cooker Vegetable Beef Soup Recipes
Indulge in a hearty and flavorful Pressure Cooker Vegetable Beef Soup, a culinary symphony that's both comforting and nutritious. This delectable soup is a symphony of tender beef, an array of crisp vegetables, and a rich, savory broth that's sure to warm your soul. With its medley of carrots, celery, and potatoes, each spoonful bursts with a symphony of flavors and textures. The beef, slow-cooked to perfection, melts in your mouth, while the vegetables retain their vibrant colors and nutrients. Whether you're looking for a quick and easy weeknight meal or a hearty dish to nourish your family on a cold winter's day, this pressure cooker vegetable beef soup is the ultimate comfort food. And with our collection of three diverse recipes, you can customize your soup to suit your taste preferences and dietary needs.
Let's cook with our recipes!
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.
PRESSURE COOKER VEGETABLE BEEF SOUP
I couldn't live without my pressure cooker. Now my recently married daughter has come to appreciate the wonders that can be done with a pressure cooker--especially for busy career women! It should be the number one gift on a bridal registry!
Provided by Jan Mullikin
Categories Vegetable Soup
Time 45m
Number Of Ingredients 9
Steps:
- 1. Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
- 2. Open pressure cooker when cooled, take a knife and wrap it in a wet paper towel. Take the wet towel/knife and wipe around the inside of the pressure cooker to remove the brown beef residue.
- 3. Open frozen vegetables and dump into the pressure cooker with the diced onions, celery and potatoes. (Some vegetable mixes have onion, celery and potatoes in them, but I like to add more!)
- 4. Pressure cook another 7 minutes. While it is cooking, boil spaghetti. Drain and after you open the pressure cooker, add the spaghetti. Pour in tomato juice. (I've used V-8 juice if I was out of tomato juice and I've used canned diced tomatoes, as well.) Salt & pepper to taste and serve. Best if served with friend cornbread patties or baked cornbread (not the sweet kind!)
- 5. This soup freezes beautifully. I freeze it in quart freezer bags and my husband can pull one out on any given day and have instant lunch!
ELECTRIC PRESSURE COOKER BEEF VEGETABLE SOUP WITH RICE
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
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
Tips:
- Utilize quality ingredients: Fresh vegetables, tender beef, and flavorful broth are essential for a delicious soup. For the best taste, choose organic or locally-sourced ingredients whenever possible.
- Sauté your vegetables: Sautéing the vegetables before adding them to the pressure cooker enhances their flavor and adds depth to the soup.
- Brown the beef: Browning the beef adds a rich, savory flavor to the soup. Make sure to brown the beef in batches to avoid overcrowding the pot and ensure even cooking.
- Use a flavorful broth: The broth is a crucial component of the soup, as it provides the base flavor. Opt for a high-quality beef broth or chicken broth for the best results.
- Season your soup: Don't be afraid to season your soup to taste. Add salt, pepper, garlic powder, onion powder, and other seasonings as desired. You can also add a bay leaf or two for extra flavor.
- Cook the soup on high pressure: Cooking the soup on high pressure helps to tenderize the beef and vegetables quickly while preserving their nutrients.
- Let the pressure cooker release naturally: After the cooking time is complete, allow the pressure cooker to release pressure naturally. This helps to prevent the soup from becoming cloudy and also ensures that the beef is cooked to perfection.
Conclusion:
With its vibrant colors, tender beef, and flavorful broth, this pressure cooker vegetable beef soup is a hearty and comforting meal that is perfect for a chilly day. The pressure cooker makes it easy to prepare, and the minimal ingredients make it a budget-friendly option. Whether you're a seasoned cook or just starting out, this soup is sure to become a staple in your kitchen. So gather your ingredients, grab your pressure cooker, and let's get cooking!
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