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pressure cooker vegetable beef soup

(2 ratings)
Recipe by
Jan Mullikin
Union, KY

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!

(2 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 20 Min

Ingredients For pressure cooker vegetable beef soup

  • 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
    (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

  • 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!

Categories & Tags for Pressure cooker Vegetable Beef Soup:

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