Fresh Recipe for Vegetable Beef Soup in Pressure Cooker
Homemade Vegetable Beef Soup with all fresh veggies in a pressure cooker is ready in 80 minutes from start to finish. Great flavor and loads of flexibility on the meat and veggies.
Equipment
1 Pressure Cooker
Ingredients
- 3 Tablespoons olive oil or other vegetable oil
- ¾ lb beef cubed
- 2 medium red potatoes or white potatoes
- 1 medium onion diced
- 3 each carrots diced
- 4 stalks celery diced
- 1 medium tomato diced
- 2 teaspoons minced garlic
- 2 Tablespoons tomato paste
- ½ Tablespoon Thyme
- ½ teaspoon ground black pepper
- 6 cups beef broth
Instructions
- Dice meat and veggies. Add all ingredients, except the beef broth, into the pressure cooker. Sir to mix up to coat everything in its oil.
- Use "Sear/Sauté" feature for 10 minutes occasionally stirring.
- Close pressure cooker lid, lock in place, and ensure pressure valve is closed.Start pressure cooker for 20 minutes. For example:For Instant Pot: Press <Pressure Cook>, adjust time for 20 minutes, and Start.For NuWave: Press <Soup>, press <Texture> once, adjust time for 20 minutes, and press <Start/Stop> button.
- Pressure cooker takes time to build pressure, 20 minutes to cook, and time to lower and release pressure.When cook time is done, ensure pressure is gradually relieved according to your pressure guide, following any safety precautions.After pressure is fully relieved, open lid, taste for adding any salt, and serve.
Nutrition Facts
Fresh Recipe for Vegetable Beef Soup in Pressure Cooker
Amount per Serving
Calories
227
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
30
mg
10
%
Sodium
749
mg
33
%
Potassium
599
mg
17
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
271
IU
5
%
Vitamin C
9
mg
11
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™