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

Recipe by Uncle 12
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READY IN: 55mins
SERVES: 8-10
YIELD: 4 quarts
UNITS: US

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
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DIRECTIONS

  • 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.
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