Pressure cooker Vegetable Beef Soup
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- 2 1/2 pkg
- chuck steaks or round steaks
- bag mixed vegetables for soup
- diced potatoes (if not in the mixed vegetables)
- stalks celery, diced
- big onion, diced
- 1 can(s)
- (big) of vegetable juice (could use V-8 if necessary)
- cubes of beef bouillion
- bunch of spaghetti, broken into 4ths
- salt, pepper to taste
1Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
2Open 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.
3Open 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!)
4Pressure 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!)
5This 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!