Pressure Cooker Olive And Beef Soup Food

INSTANT POT® CABBAGE AND BEEF SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode.
• Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

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.

INSTANT POT GROUND BEEF BARLEY SOUP

Steps:

• On the Saute mode's highest setting, brown ground beef and break up until crumbled; add olive oil and garlic and continue to saute until fragrant.
• Add all other ingredients. Cover with lid, seal valve, and set on high pressure for 20 minutes.
• Perform a quick release of the pressure when the cooking time is complete. Serve with grated Parmesan and fresh bread.