pressure cooker vegetable beef soup
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!
prep time
25 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 2 1/2 packages 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 (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
How To Make pressure cooker vegetable beef soup
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Step 1Chop up beef into small cubes and pressure cook in three-four inches of water about 15 minutes.
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Step 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.
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Step 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!)
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Step 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!)
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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