PRESSURE-COOKER OLIVE AND BEEF SOUP

Pressure-Cooker Olive and Beef Soup image

I had never had olives in soup until I was in Lithuania, where I had a fabulous soup. This is my take on that soup. If you like it with a little more spice, add a diced jalapeno during the initial saute. Yummy! —Sherri Jerzyk, Somerville, Texas

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 14

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Ingredients

2 tablespoons olive oil, divided
1 boneless beef chuck roast (3 pounds), halved
3 cups beef broth
3/4 cup beer or beef broth
2 bay leaves
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8-1/4 ounces) sliced carrots, drained
1 cup pimiento-stuffed olives, sliced
2 tablespoons paprika

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. , Add broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker. Select saute setting; adjust for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add if necessary.

Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 880mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.