Pressure Cooker Vegetable Beef Soup Recipes

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.

Steps:

• Brown the beef in the pressure cooker.
• Drain off any fat.
• Add the tomatoes, water and barley.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
• Peel and dice the potato.
• Dice the onion and mince the garlic.
• When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
• Release the pressure.
• The soup can be refrigerated for up to 4 days or frozen.

Steps:

• Cut the onion into medium to small pieces.
• Fry over medium heat in the pressure cooker until it starts to turn golden.
• Lay the beef neck flat in the base of the pressure cooker and add stock until it is just covered. Reserve the rest of the stock.
• While stock is heating, rinse and quarter the potatoes (leave the skin on) and add to the pressure cooker.
• Peel the carrot and cut in coins about 1/3 inch thick. If you carrot is exceptionally fat, cut the larger coins in half down their diameter. Add carrots to the pressure cooker.
• Add the barley to the pressure cooker, then add more stock to until meat and veggies are just covered. Reserve the remaining stock.
• Secure the pressure cooker lid and bring to temperature over high heat.
• Turn heat down until it just maintains pressure and cook for 1 hour. Turn off heat and allow 15 minutes of natural release.
• While meat, potatoes, carrots, onion, and barley are cooking, dice the tomatoes, mushrooms, zucchini, and celery into 1/2 inch cubes. Remove the stems from the spinach.
• After the 15 minutes of natural release, if still pressurized, run the whole pressure cooker under tap water to cool.
• When cooker loses pressure, open and remove the beef neck. Use a fork to take the meat off the bone, discard the bone and return the meat to the pot.
• Add the tomatoes, mushrooms, zucchini and celery. Add more stock if required to just cover the veggies, but it's not likely that this will be necessary now that the bone is gone.
• Simmer with the lid off until zucchini is almost fork-tender (10 to 15 minutes, depending on how small the zucchini ended up). Then add the spinach and continue cooking until zucchini is fork-tender but not mushy.
• Serve immediately with whole-grain bread for dipping.

Steps:

• 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!