Pressure Cooker Beef Vegetable Soup Recipe

In the autumn months, I tend to make soups weekly because my family spends so much time outdoors. A savory beef vegetable soup tastes good and is nutritious. When the family comes in from being outdoors on a cool autumn day a bowl of beef vegetable soup served with crusty bread will warm them up.

I always prepare homemade soup on Sundays in my Elite Bistro pressure cooker. It's a fast way to cook the soup and the warm setting is perfect for keeping the soup hot all day.

For this beef vegetable soup recipe you will need the following ingredients

Stew meat 1 pound

A medium-sized white onion diced

A medium red pepper diced

Minced garlic 1 teaspoon

1 cup celery diced

1 cup carrots sliced

8 an ounce of soup beans (soaked in water overnight)

2 / 32 ounces of beef broth

White flour used when browning the meat

Amish egg noodles 8 ounces (optional)

Extra Virgin Olive Oil (2 tablespoons)

16 ounces of water

Seasoning

black pepper to taste

Salt to taste

I used fresh herbs but you can use dried 

Thyme and rosemary 1 teaspoon dried of each

In a skillet add the extra virgin olive oil enough to cover the pan so that meat does not stick, heat the pan to medium-high. Add the stew meat that is dipped in white seasoned flour (salt & black pepper). Use a tong when adding the meat as this will prevent being burned by the hot oil.

Brown the meat on one side then turn over and cook the other side. Remove the meat from the skillet. In the same skillet add your onions and peppers and you may need to add more olive oil to saute.

Add your meat, onions, and peppers to your pressure cooker, next add your broth, water followed by remaining vegetables, beans, and herbs. (optional additional salt and pepper to taste)

Everything should be in the pressure cooker except for the egg noodles. Lock the lid on the pressure cooker and allow the steam to escape. Set the pressure cooker for soup or stew and cook for 20 minutes.

Turn off the pressure cooker, allow it to rest before opening then add your egg noodles. Lock the lid onto the cooker, make sure the steam can escape, and set the cooker for soup or stew cook for 15 minutes.

Turn off, allow to rest before opening the lid. Check to see if vegetables and beans are cooked. If additional time is needed then cook more, otherwise set the pressure cooker for warm and cover with a glass lid.

At the end of the day if there are leftovers then remove the soup from the cooker and store any leftovers in a soup container in the refrigerator.

You can reheat in soup mugs in the microwave. I recommend serving soup with a baguette or other crusty bread.