Pressure Cooker Mexican Beef Soup Food

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

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.

PRESSURE COOKER ALBONDIGAS SOUP

Steps:

• Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
• Add tomato sauce, stock and carrots and bring to boil.
• Mix meat, rice, egg and spices together and form into small meat balls.
• Drop meatballs into boiling stock.
• Seal cooker and bring up to high pressure.
• Stabilize pressure and cook for 10 minutes.
• Quick release.
• Serve with grated pepper jack cheese.

PRESSURE COOKER MEXICAN BEEF RICE

Steps:

• Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.