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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

  • 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

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Uncle 12
Contributor
@Uncle 12
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Bratan D.
    Made some additions, added 2 cups raw spinach, 1/2 cup barley and 1 cup chick peas, along with a couple of Bay leaves, 1/4 C Parsley and 1 inch of diced chorizo. Excellent result.
    Reply
  2. ejraskopf
    This is a delicious soup. I added S&P, garlic powder, bay leaf, celery seed, thyme and some Penzey's Bavarian herbs, to taste. Paste definitely necessary to give the soup body. Doubled the celery and the potatoes.
    Reply
  3. Patrick M. Mitchell
    I had a taste for the vegetable beef soup my grandfather used to make (mind you the last time I was able to enjoy that soup was 30 years ago), so I Googled "Pressure Cooker Vegetable Beef Soup" and this recipe came up. Absolutely delicious! I know he didn't use bouillon but tastes have changed and this was exactly what I was looking for. Thank you for posting!
    Reply
  4. Linda H.
    I just got my pressure cooker and this was a perfect meal to start . I followed the recipe as noted. Everyone really liked it and wanted more.
    Reply
  5. mamawJ
    Changed recipe a bit as I do not have a pressure cooker.<br/>Added beef broth instead of water, 1T better than beef bouillon,<br/>browned the beef , and cooked stove top several hours.<br/>Very good==tasted even better after sitting over night.
    Reply
see 7 more icons / navigate / navigate-down
Advertisement