Electric Pressure Cooker Beef Vegetable Soup With Rice Recipes

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

Pressure-Cooker Spicy Beef Vegetable Stew image

Steps:

Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

PRESSURE-COOKER VEGETABLE WILD RICE SOUP

This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Pressure-Cooker Vegetable Wild Rice Soup image

Steps:

Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups baby portobello mushrooms, sliced
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs