Pressure cooker Vegetable Beef Soup

Jan Mullikin

By
@jmulliki


I couldn't live without my pressure cooker. Now my recently married daughter has come to appreciate the wonders that can be done with a pressure cooker--especially for busy career women! It should be the number one gift on a bridal registry!

pinch tips: How to Perfectly Cook Fish in a Pan


Rating:

Comments:

Serves:

8

Prep:

25 Min

Cook:

20 Min

Ingredients

2 1/2 pkg
chuck steaks or round steaks
1
bag mixed vegetables for soup
3
diced potatoes (if not in the mixed vegetables)
1-2
stalks celery, diced
1
big onion, diced
1 can(s)
(big) of vegetable juice (could use V-8 if necessary)
4-5
cubes of beef bouillion
1
bunch of spaghetti, broken into 4ths
salt, pepper to taste

Directions Step-By-Step

1
Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
2
Open pressure cooker when cooled, take a knife and wrap it in a wet paper towel. Take the wet towel/knife and wipe around the inside of the pressure cooker to remove the brown beef residue.
3
Open frozen vegetables and dump into the pressure cooker with the diced onions, celery and potatoes. (Some vegetable mixes have onion, celery and potatoes in them, but I like to add more!)
4
Pressure cook another 7 minutes. While it is cooking, boil spaghetti. Drain and after you open the pressure cooker, add the spaghetti. Pour in tomato juice. (I've used V-8 juice if I was out of tomato juice and I've used canned diced tomatoes, as well.) Salt & pepper to taste and serve. Best if served with friend cornbread patties or baked cornbread (not the sweet kind!)
5
This soup freezes beautifully. I freeze it in quart freezer bags and my husband can pull one out on any given day and have instant lunch!

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy