Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

Total Time
Prep 30 mins
Cook 25 mins

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.

Ingredients Nutrition

  • 1 12 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


  1. In 5 or 6 quart pressure cooker brown beef on all sides in oil.
  2. Stir in all ingredients EXCEPT tomatoes.
  3. Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
  4. Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
  5. Remove from heat and let pressure release conventionally.
  6. Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
  7. I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.


Most Helpful

Changed recipe a bit as I do not have a pressure cooker.
Added beef broth instead of water, 1T better than beef bouillon,
browned the beef , and cooked stove top several hours.
Very good==tasted even better after sitting over night.

mamawJ October 13, 2012

It's probably been over 10 years since I had Knapp's veggie soup, but as far as I can remember this tastes just like it! Yum! Will be saving this recipe.

spartanfish March 12, 2012

I never ate at a Bill Knapp's restaurant, but I do like good vegetable beef soup and this is it! When I wing it, my soup always ends up with too many veggies and not enough broth. This is perfect! I thought it might be a bit bland since there are no spices called for, so I added a little basil, oregano, italian seasoning, bay leaf and garlic powder. I would say the garlic powder is mandatory. I used 1 1/2 lbs of chuck stew beef, a small can of stewed tomatoes which I just cut up myself because I think the stewed tomatoes add more flavor. I used two medium potatoes with the skins left on because my husband wanted more potatoes and I added a can of drained and rinsed great northern beans when I added the tomatoes -- could have done with less beans but added them all since I would hae ended up throwing them out and finally, I added a little rough-chop cabbage because I like cabbage in this soup. We topped it off with grated parmasean cheese. I cooked it in a pressure cooker. This will be my go-to veggie-beef soup recipe from now on. You couldn't ask for better - don't forget the buttered artisan bread for dipping - YUM!

msjenjenp October 18, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a