Pressure Cooker Vegetable Beef Soup
A warm, hearty, and flavorful homemade vegetable beef soup cooked using a pressure cooker that can be adapted using whatever vegetables you prefer.
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Servings8 servings
Ingredients
- 1 lb beef stew meat
- 1 tsp beef bouillon
- 4 cups water
- 1-1/2 tsp salt
- ¼ cup white rice
- 1 can diced tomatoes (or 2 cups raw)
- 3 to 4 cups mixed vegetables (or 16 oz bag)
Instructions
Safety Note
- These instructions are based using a 6-quart pressure cooker. The recipe has not been tested using an instant pot cooker. Always follow the safety protocols for your particular pressure cooker, making sure to check all vents and seals prior to use. See the above written instructions for more information.
Instructions
- Place stew meat in a 6-quart pressure cooker. The beef can be frozen or thawed out. Trim fat from meat if needed. Add beef bouillon, water, and salt.
- Close the lid and place the pressure regulator on top of the vent pipe. Using your stovetop, allow the contents to build pressure over medium heat. The air vent/cover lock will move up and down as the pressure builds before eventually locking in place. You will see visible steam during this process. Once the air vent locks, the pressure will start to build. When the regulator starts to slowly rock, start the cooking time. Cook for 15 minutes. (Note: If you are using pre-cooked canned vegetables instead of raw or frozen, cook for 20 minutes.) Adjust the heat as needed to maintain a slow and steady rocking motion. (See my YouTube Short for a visual if needed.)
- After 15 minutes, turn off the heat. When the regulator stops rocking, cool the contents by running cold water over the lid. Avoid getting water in the air vent/cover lock. Do not remove the regulator early! Continue cooling until the air vent drops, signaling that the pressure has been completely reduced. Only then can you remove the regulator and open the lid.
- Place the cooker back on the stove. Stir in the rice, diced tomatoes, and raw or frozen vegetables. (Skip this step if using canned vegetables and simply drain and stir them into the warm soup until vegetables are heated through. Serve.)Close the lid, add the pressure regulator back on the vent pipe/cover lock. Bring the pressure cooker back to pressure as described above until the regulator is rocking slowly and steadily. Cook for 5 minutes.
- After 5 minutes, reduce the pressure the same way as described above. Adjust salt or season as desired. Serve and enjoy! Leftover soup can be stored in the refrigerator for 3 to 4 days or cooled and then frozen for 3 to 4 months.
Notes
* Follow all safety regulations and steps for your particular pressure cooker! Read your manual before making, if needed.
