Best Electric Pressure Cooker Beef Vegetable Soup With Rice Recipes

INSTANT POT VEGETABLE BEEF SOUP

Instant Pot Vegetable Beef Soup image

This Instant Pot vegetable beef soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Provided by Gary White

Categories Soup

Time 1h15m

Number Of Ingredients 17

Ingredients

2.5 lbs. stew beef (near room temperature)
1 Tbsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil (separated)
3/4 cup yellow onions (large dice)
3 carrots (roughly chopped)
2 Tbsp. garlic (minced)
1/2 cup celery (diced)
8 oz. mushrooms (roughly chopped)
6 thyme sprigs (tied in bundle)
1/4 cup Worcestershire sauce
2 bay leaves
4 cups chicken broth
28 oz. canned crushed tomatoes
1.5 lbs. new potatoes (quartered)
8 oz. frozen green beans
15 oz. canned sweet peas (drained)

Steps:

Season beef with salt and pepper. Then, using sauté setting - once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There's so much flavor in there!
Continuing on sauté setting - add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.
Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 708 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW

Pressure-Cooker Spicy Beef Vegetable Stew image

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

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

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

PRESSURE-COOKER VEGETABLE WILD RICE SOUP

Pressure-Cooker Vegetable Wild Rice Soup image

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

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

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

ELECTRIC PRESSURE COOKER BEEF VEGETABLE SOUP WITH RICE

Electric Pressure Cooker Beef Vegetable Soup With Rice image

Have a new pressure cooker and no recipe so this is what I put together. Similar to others but not exactly the same. I think it needs more tomato taste. Use a 5 quart electric pressure cooker

Provided by familyquery

Categories Vegetable

Time 39m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb of beef stew meat
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can stewed tomatoes
3 1/2 cups water, divided
4 cups frozen mixed vegetables
1 medium russet potato, peeled and cubed
1 medium onion, chopped
2 celery ribs, chopped
2/3 cup Minute Rice

Steps:

in the electric pressure cooker -- following cooker instructions brown the meat in hot oil for 2-3 minutes.
add the salt, pepper, basil, tomatoes, worchestershire, 1/2 cup water.
cook on high pressure for 12 minutes.
release pressure using quick release method.
add all the vegetables, rice and three cups of water.
cook on high pressure for 12 more minutes.
let pressure cooker cool and the pressure release on it's own.
ready to serve.

Nutrition Facts : Calories 214.6, Fat 5.6, SaturatedFat 1, Cholesterol 18.1, Sodium 524.3, Carbohydrate 32.2, Fiber 6.3, Sugar 3.1, Protein 11.9

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