Pressure Cooker Vegetable Beef Soup (With Pressure Cooker Browned Beef Broth)

beef stew meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey reduces fat while maintaining protein.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and sodium.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes add nutrients and flavor.

potatoes

🥗Healthier: cauliflower

💰Cheaper: canned potatoes

Cauliflower lowers carbs and adds fiber.

Preheat the oven to 425 degrees Fahrenheit.

Cut the top third off a clove of garlic and add it to a baking tray with cut-up onions, celery, and carrots.

Roast the vegetables and bones in the oven for about 45 minutes until browned.

In a pressure cooker, add the roasted beef soup bones first, followed by the other roasted vegetables.

Scrape the brown bits from the baking tray into the pot for added flavor.

Add 1 teaspoon of salt, 2 bay leaves, 2 sprigs of thyme, and 10 peppercorns to the pot.

Cover everything with 8 cups of water, ensuring not to exceed the max fill line of the pressure cooker.

Lock the lid and set the pressure cooker to cook for 1 hour, allowing for a natural pressure release afterward.

After the cooking time, let the pressure release naturally for about 20-30 minutes before opening the lid.

Scoop out the large bones and vegetables with a slotted spoon, leaving the broth in the pot.

Strain the broth through a fine mesh strainer to remove any remaining solids.

Use a fat separator to strain out the fat from the broth, if desired.

Wipe out the pressure cooker pot and set it to sauté mode, heating 1 tablespoon of oil until shimmering.

Brown 1 pound of stew meat in two batches, only on one side for about 5 minutes each, then move to a bowl.

Sauté diced onions and smashed garlic in the pot with 1.5 teaspoons of salt and 1 teaspoon of dried thyme until softened, about 5 minutes.

Dice 1 pound of Yukon Gold potatoes into 1-inch chunks and add them to the pot.

Pour in the strained beef broth and add the browned beef cubes with any juices from the bowl, and 28 ounces of crushed tomatoes.

Stir everything together and lock the lid on the pressure cooker.

Pressure cook at high pressure for 15 minutes with a natural pressure release.

After cooking, quick release any remaining pressure and add 1 pound of frozen mixed vegetables, letting them sit in warming mode for about 5 minutes.

Season the soup with additional salt and fresh ground black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: