Pressure Cooker Vegetable Beef Soup
Ingredients:
2 lbs of stew meat
2 tbs of oil
1 tbs of dried minced onion
2 tsp of Italian seasoning
4 cans stewed, sliced tomatoes (do not drain)
2 large potatoes, peeled and cut into bite-size pieces
4 carrots, peeled and cut into bite-size pieces
1 can of green beans (do not drain)
1 can of corn (do not drain)
2 cups extra wide egg noodles
water as needed
water as needed
salt and pepper, as desired
Directions:
Turn the pot on to Saute setting. When the pot is hot, add the oil.
Add the stew meat and sear lightly on all sides. Do not cook all the way through. Work in batches so as not to overcrowd the pot. Use slotted spoon to remove the meat and place in a separate bowl. Repeat until all the meat has been browned.
Turn the pot on to Saute setting. When the pot is hot, add the oil.
Add the stew meat and sear lightly on all sides. Do not cook all the way through. Work in batches so as not to overcrowd the pot. Use slotted spoon to remove the meat and place in a separate bowl. Repeat until all the meat has been browned.
Add dried onion and Italian seasoning to the pressure cooker and saute for 1-2 minutes. Turn off the Saute setting on the pressure cooker.
Add meat back to the pressure cooker. Add stewed tomatoes, potatoes, and carrots and stir. If there is not enough liquid to cover the vegetables, add just enough water to cover them.
Place the lid on the pressure cooker, lock, and cook on high pressure setting for 20 minutes.
When the cook cycle is finished, let the pot sit undisturbed for 15 minutes and then quick release the rest of the steam. When the pin in the lid drops down, open the lid and stir.
Turn off the pot, and then turn on the Saute function. Stir in egg noodles, green beans, and corn. Make sure the noodles are submerged. Cook until the noodles are tender (about 5-8 minutes), stirring occasionally. When the noodles are done, turn off the pot and serve with crackers.
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.
