Pressure Cooker Mexican Beef Soup Recipes

PRESSURE-COOKER MEXICAN BEEF SOUP

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Pressure-Cooker Mexican Beef Soup image

Steps:

In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.

Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles
Optional: Sour cream and tortilla chips

SLOW-COOKED MEXICAN BEEF SOUP

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Slow-Cooked Mexican Beef Soup image

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

Provided by Uncle 12

Categories Vegetable

Time 55m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 11

Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's image

Steps:

In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

Ingredients

1 1/2 lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat
1 medium onion, diced
1 cup carrot, sliced
2 celery ribs, sliced
1 medium potato, cubed into 1/2-inch pieces
6 teaspoons beef base
8 cups water
1 (6 ounce) can tomato paste
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
salt and pepper, to taste

PRESSURE COOKER MEXICAN BEEF RICE

Boston lettuce is optional for serving as lettuce wraps.

Provided by Cori S.

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 46m

Yield 8

Number Of Ingredients 13

Pressure Cooker Mexican Beef Rice image

Steps:

Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

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From thaicaliente.com
Ratings 12
Category Main Course, Soup
Cuisine Mexican
Total Time 1 hr 30 mins

Place cut Chuck Roast and bone into instant pot with, 1/2 onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
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Pressure Cooker Mexican Beef Soup Recipes

PRESSURE-COOKER MEXICAN BEEF SOUP

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. -Angela Lively, Conroe, Texas

SLOW-COOKED MEXICAN BEEF SOUP

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

PRESSURE COOKER MEXICAN BEEF RICE

Boston lettuce is optional for serving as lettuce wraps.

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