Savory Beef Soup in Wolfgang Puck Pressure Cooker
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 453.59-680.38 g lean beef, in one piece
- 1 large Spanish onion, diced
- 226.79-340.19 g baby carrots, sliced
- 793.78 g can diced tomatoes with juice
- 453.59 g beef stock
- 453.59 g chicken stock
- 170.09-226.79 g egg noodles, uncooked
- 14.79 ml oil, for sauteing
- 4.92-9.85 ml Worcestershire sauce (optional)
- salt and pepper
directions
- INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
- Heat empty cooker on high.
- When quite hot, add oil and heat until smoking.
- Add the beef and brown on all sides.
- Add the onions and carrots.
- Saute until somewhat softened.
- Add the tomatoes with their juice, beef stock and chicken stock.
- Mix well.
- Add the optional worcestershire sauce.
- Top cooker up with water or more stock to the "Max PC" line.
- Season to taste with salt and pepper.
- Put on lid.
- Plug in cooker.
- Select "Meat" function.
- Set timer on cooker to 1 hour.
- At end of cooking time, unplug the cooker.
- Follow the instruction manual for cooling and opening the cooker.
- Remove the beef and cut into serving pieces.
- Return the beef pieces to the cooker.
- Plug in cooker.
- Put on glass cover.
- Bring to a boil.
- Add egg noodles.
- Cook, uncovered, until noodles or pasta is tender.
- Unplug cooker.
- Remove glass cover.
- Let cool for about 10 minutes before serving.
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